Does heating of butter when cooking generate trans fatty acids?
Swiss researchers have recently analysed the behaviour of a ‘classic’ butter, a special butter and a special cream subjected to ‘extreme’ conditions. The three types of fat were heated to 180°C and 220°C for 20 and 60 minutes. Result: the heating of butter does not generate trans fatty acids. Milk-fat can thus be utilised without risk for the many fans of cooking with butter.
