Butter salt

Butter salt

Butter salt is a seasoning developed in the late twentieth century for the purpose of combining the flavours found in salt and butter. It is a fine, golden powder, originally salt, enriched with butter flavouring. It is often used as a seasoning for popcorn. It is said to impart a "rich, buttery flavour".^[1]

The contents are usually salt, artificial butter flavoring, and yellow food colouring.^[2]

Use in butter[]

Butter salt (sometimes called buttersalt)^[3]^[4] also refers to salt that is used in the preparation of butter and other dairy products.^[5] Some manufacturers produce salt specifically for the use in butter, such as "No. 2 butter salt".^[6] Salt serves as a preservative for butter.^[4]^[7]

Butter salt is also salt used in the preparation of butter and other dairy products

References[]

^ "Watkins Official Home Business Opportunity Web Site | Butter Flavoured Salt". Watkinsonline.com. January 1, 1990. Retrieved January 20, 2010.
^ "Archived copy". Archived from the original on February 14, 2009. Retrieved January 27, 2009.CS1 maint: archived copy as title (link)
^ International Dairy Federation (1995). Bulletin, Issues 300-308. Secrétariat Général. p. 104.
^ Jump up to: ^a ^b The American Produce Review. Urner-Barry Company. 1917. p. 854. Retrieved September 18, 2015.
^ Hunziker, O.F. (1920). The Butter Industry: Prepared for the Use of Creameries, Dairy Students and Pure Food Departments. Otto Frederick Hunziker. pp. 330–331.
^ Annual Report of the Agricultural Experiment Station of the University of Wisconsin for the Year ... State Printers. 1898. p. 2–PA61.
^ Larsen, L.J. Low-Salt Cooking: Savory, Healthy Meals. Globe Pequot Press. p. 21. ISBN 978-0-7627-6176-0.

Further reading[]

Nagel, C.M.; Houseman, E.; Ăberg, E.; Chadderdon, H.; Schulz, J.A.; Mortensen, M.; Porter, R.H.; Fuller, W.H.; Hoecker, W.H.; Norman, A.G. (1945). Bacteriology of Butter: Salt distribution in butter and its effect on bacterial growth. VIII. Bacteriology of Butter: Salt Distribution in Butter and Its Effect on Bacterial Growth. VIII. Agricultural Experiment Station, Iowa State College of Agriculture and Mechanic Arts.

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[1] "Watkins Official Home Business Opportunity Web Site | Butter Flavoured Salt". Watkinsonline.com. January 1, 1990. Retrieved January 20, 2010.

[2] "Archived copy". Archived from the original on February 14, 2009. Retrieved January 27, 2009.CS1 maint: archived copy as title (link)

[International_Dairy_Federation-3] International Dairy Federation (1995). Bulletin, Issues 300-308. Secrétariat Général. p. 104.

[Urner-Barry_Company_1917_p._854-4] Jump up to: ^a ^b The American Produce Review. Urner-Barry Company. 1917. p. 854. Retrieved September 18, 2015.

[Hunziker-5] Hunziker, O.F. (1920). The Butter Industry: Prepared for the Use of Creameries, Dairy Students and Pure Food Departments. Otto Frederick Hunziker. pp. 330–331.

[State_Printers._1898_p._2-PA61-6] Annual Report of the Agricultural Experiment Station of the University of Wisconsin for the Year ... State Printers. 1898. p. 2–PA61.

[Larsen_p._21-7] Larsen, L.J. Low-Salt Cooking: Savory, Healthy Meals. Globe Pequot Press. p. 21. ISBN 978-0-7627-6176-0.

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Category

Butter salt

Contents

Use in butter[]

See also[]

References[]

Further reading[]