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INFO FOUND OFF OF: http://hypertextbook.com/facts/2003/JessicaCheung.shtml Melting Point of Butter
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ResultBelitz, Hans-Dieter and Grosch, Werner. Food Chemistry. New York: Springer, 1999: 485. [Look at the table below: Melting Characteristics of Butterfat] < 40 °C Francis, Frederick J. "Butter and Butter Products." Encyclopedia of Food Science and Technology. Indiana: Wiley, 2000: 226. "Butter samples made from low melting liquid fractions and from a combination of primarily low melting liquid fractions and a small amount of high melting solid fractions exhibited good spreadability at refrigerator temperature (4 °C) but were almost melted at room temperature (21 °C)." 21 °C Butter: The Natural Choice. butterisbest.com. 13 May 2003. "Melting Point: 82.4 - 96.8 °F (28-36 °C)
Analysis: Melting point measures the temperature range at which a solid becomes a liquid. Butter's narrow melting range provides a sharp melting curve, for a quick flavor release and smooth mouthfeel." 28 °C-36 °C Difference between butter and margarine, including melting points. ochef. com. 13 May 2003. "The melting point of butter is between 90 °F and 95 °C (32 °C and 35 °C)." 32 °C-35 °C I determined the melting point of butter myself. Melting Point (°C) trial 1 trial 2 33 38 35.5 °C
Butter is a fatty food extracted from cream that was first produced sometime around 2000 BCE In ancient Rome people used it as hairdressing or skin cream and elsewhere in ancient times it was used as an ointment and medicine. Nowadays, butter is primarily used as a tasty spread for bread and as an ingredient in many baked foods. There are three steps into the butter-making process: pasteurization (which kills harmful bacteria and prevents spoilage), churning (a continuous process done by large machines that rapidly beat the cream to separate the fat from the water), and packaging.
Butter contains fat-soluble vitamins A, D, and E. There are over 120 different compounds in which contribute to butter's unique flavor, such as lactones, fatty acids, diacetyl, methyl ketones, and dimethyl sulfide (the primary factors responsible for its flavor). Butter consists of at least 82% butterfat, a fat that is found in milk and cream, and at most 16% water. A small amount of salt is also added to most butters. (The presence of salt lowers the melting point slightly.) Many countries over the world have used butter. However, butter consumption has dropped over the years due to its association with health problems, such as obesity and Heart disease.
The point at which butter begins to melt lies between 21 °C and 40 °C. The larger amount of short-chain fatty acids in butter indicates sharpness in the melting curve. From the table below, the solid content percentage varies with the temperature at which it melts, an indication that butter doesn't have a definite melting point.Table: Melting Characteristics of ButterfatTemperature (°C)Solid Content (%)Temperature (°C)Solid Content (%)5 43-47 30 6-8 10 40-43 35 1-2 20 21-22 40 0 I determined the melting point of butter by the following process:
- Hold a test tube containing a small quantity of butter into a half-filled beaker with water. Heat the water slowly in a beaker. Keep shaking the tube gently. As soon as the butter melts, remove the tube from the water and check the temperature with a thermometer.
- Repeat the experiment twice.
- Melting point of butter: 33 degrees Celsius
- Melting point of butter: 38 degrees Celsius
- Melting point of butter (average) from the two trials: (33 °C + 38 °C)/2 = 35.5 °C
What else can I help you with?
What substances melt at room temperature?
ice can melt at room temperature. Anything that is liquid at room temperature would, in its frozen state, melt at room temperature. Oils, beverages and mercury - if in a frozen state - would melt when exposed to room temperature.
Can butter be a liquid?
Yes, butter can be a liquid when it is melted. At room temperature, butter is typically solid. Heating butter to a temperature above 95°F (35°C) will cause it to melt and become a liquid.
Why does cocoa butter melt sharply at body temperature?
because the good lord said let it melt
Does butter have wide range between initial and final melting temperature?
nope butter begins to melt at 90 degrees
Does frosting melt?
Cause its frosty like snow! Snow melts right?
How can I make room temperature butter quickly and effectively?
To quickly soften room temperature butter, cut it into small pieces and leave it at room temperature for about 30 minutes. Alternatively, you can microwave the butter in short 5-second bursts until it softens, but be careful not to melt it.
What makes butter melt faster than any other kind of butter?
Butter with a higher fat content tends to melt faster than butter with lower fat content because fat melts at a lower temperature than other components in butter like water or milk solids. Higher fat content butter has a lower melting point, which allows it to melt more quickly when exposed to heat.
How can I quickly soften butter?
To quickly soften butter, you can cut it into small pieces or grate it, then leave it at room temperature for about 15-20 minutes. Avoid using the microwave as it can melt the butter unevenly.
Can you melt butter refridgerate it and melt it again?
Yes, you can melt butter, refrigerate it to solidify, and then melt it again. However, repeated melting and solidifying can affect the texture and quality of the butter over time. It is best to melt only the amount needed for immediate use to maintain the butter's quality.
Can butter boil?
yes you can but it melts the butter
Why does ice cream melt at room temperature but butter doesn't?
True, but it can get very, very soft if the room is warm.
Butter in summer?
It is hot in the summer. the butter will melt.
