Fats & Oils
Brazilian Clarified Butter vs Butter in gelato
| Parameter | Brazilian Clarified Butter | Butter | Δ |
|---|---|---|---|
| Total Solids | 99.5% | 84% | -15.5 |
| Sugars | 0% | 0% | 0 |
| Fat | 99% | 82% | -17 |
| MSNF | 0.5% | 2% | +1.5 |
| Protein | 0% | 1% | +1 |
| POD (sweetening) | 0 | 0 | 0 |
| PAC (anti-freezing) | 0 | 0 | 0 |
Per 100 g of product. Δ = Butter minus Brazilian Clarified Butter. Verified against independent food-science sources on each ingredient page.
The difference that matters
Brazilian Clarified Butter carries more fat (99% vs 82%), giving a richer, warmer mouthfeel but demanding you cut other fats to stay in range. Brazilian Clarified Butter is denser in total solids (100% vs 84%), so it thickens body faster and needs less to hit the same dry-matter target.
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