Real and Fake Butter difference by 108 points

Most of the person are using cheap butter( Although packet does not have any word as "BUTTER" ) like Nutralite ,See what is difference between REAL Butter & Fake Butter(Fat Spread),Actuallyy we cant says FAKE It is another product simmilar to Butter.

1. Dated: 20
th
December 2024

Real butter 108 points : Here is a detailed comparative analysis between
Amul Butter (or any real butter) and fat spreads. like Vimal, Nutralite, or
Delicious, with an emphasis on psychological marketing strategies,
consumer misconceptions, and regulatory compliance. This breakdown
includes facts, regulations, and key differences to expose the
"psychological fraud" these spreads might be leveraging.

2. 1. .Butter Definition.: Real butter is a dairy product made by churning cream or milk. It must
contain a minimum of 80% milk fat as per FSSAI regulations.

2. .Fat Spread Definition.: Fat spreads are not dairy products. They are a blend of edible
vegetable oils or fats, with a milk fat content of less than 80%.

3. .Misleading Branding.: Fat spreads like Nutralite use yellow packaging and labels to mimic
the appearance of Amul butter, creating a psychological association with "real butter."

4. .Absence of the Word "Butter".: FSSAI does not allow fat spreads to use the word "butter"
on their labels, so they use terms like "spread" to avoid legal consequences.Bkumar9824930108

5. .Color Mimicry.: Fat spreads are artificially colored yellow to resemble butter, even
though real butter’s yellow hue comes from natural beta-carotene in cow's milk.

6. Texture Duplication: Fat spreads are engineered to mimic the creamy texture of butter,
often using emulsifiers and stabilizers.

7. Lower Fat Content: Fat spreads usually contain 40-60% fat, significantly less than the 80%
fat content of butter, making them unsuitable for certain cooking and baking applications.

8. Plant-Based Oils: Fat spreads are primarily made of hydrogenated vegetable oils, which
may include palm oil, a cheaper and less nutritious fat source. Bkumar9824930108


9. Trans Fat Content: Some fat spreads contain trans fats, which are linked to cardiovascular
diseases, unlike butter which contains natural saturated fats.

10. Health Claims: Fat spread brands often market their products as "healthy alternatives"
to butter by highlighting lower cholesterol, ignoring other potential health risks like trans
fats.

11. Natural vs Synthetic: Butter is natural and minimally processed, while fat spreads
undergo heavy industrial processing, including hydrogenation and emulsification.

12. Additives and Preservatives: Fat spreads often contain artificial flavors, preservatives,
and stabilizers to extend shelf life, which are absent in traditional butter. Bkumar9824930108


13. Taste Compromise: Real butter provides a rich, authentic flavor that fat spreads cannot
replicate due to their vegetable oil base.

14. Melting Behavior: Butter melts naturally at body temperature, while fat spreads often
have an uneven melting pattern due to added emulsifiers.

15. Packaging Deception: Fat spreads are deliberately packaged in tubs and designs similar
to butter to create visual confusion.

3. 16. Misleading Marketing: Terms like "rich", "creamy", or "buttery" on fat spread labels are
designed to create a false impression of being similar to butter.

17. Cooking Limitations: Fat spreads cannot be used for traditional Indian recipes requiring
pure butter (like ghee-making), as they lack sufficient milk fat. Bkumar9824930108


18. No Pure Ghee Extraction: Unlike butter, fat spreads cannot be used to produce ghee,
highlighting the difference in purity and origin.

19. Price Point Confusion: Fat spreads are often priced marginally lower than butter, making
consumers believe they are getting a similar product at a better price.

20. Nutritional Value: Butter contains fat-soluble vitamins (A, D, E, K) naturally, while fat
spreads often lack these unless artificially fortified. Bkumar9824930108


21. Storage Stability: Butter can be stored without refrigeration for a short time, while fat
spreads require refrigeration due to their chemical composition.

22. Labeling Loopholes: Fat spreads use vague terminology like "milk solids" instead of
specifying the actual milk fat content.

23. Consumer Misunderstanding: Many consumers unknowingly refer to fat spreads as
"butter" due to their marketing and appearance.

24. Cooking Smoke Point: Butter has a lower smoke point than fat spreads, affecting its
performance in frying or sautéing. Bkumar9824930108


25. Cultural Deception: Butter is deeply embedded in Indian culture for purity and rituals,
while fat spreads use this sentiment for sales.

26. FSSAI Compliance: FSSAI strictly categorizes butter and fat spreads differently, yet the
branding attempts to blur these distinctions.

27. Artificial Flavoring: Fat spreads often contain diacetyl or other artificial butter flavors,
which are synthetic and can be harmful in large amounts.

28. Allergen Concerns: Fat spreads may contain soy or palm oil derivatives, allergens not
typically found in butter. Bkumar9824930108


29. Saturated Fats: Butter contains natural saturated fats, while fat spreads rely on
hydrogenated fats that can lead to trans fat formation.

4. 30. Real Butter Digestibility: Butter's natural composition makes it easier to digest than the
processed fats in spreads.

31. Shelf Life Variance: Butter has a natural shelf life, while fat spreads rely on preservatives.

32. Premium Ingredient Perception: Fat spreads use terms like "premium" to give an illusion
of superior quality, despite being less pure.

33. Kids and Health Risks: Parents unknowingly give fat spreads to children, thinking they
are as nutritious as butter, which is misleading. Bkumar9824930108


34. Vegan Positioning: Some fat spreads promote themselves as vegan-friendly but omit the
health risks associated with hydrogenated oils.

35. Butter Contains CLA: Real butter contains conjugated linoleic acid (CLA), a beneficial fat
known for its anti-inflammatory properties, which is absent in fat spreads.

36. Marketing Fine Print: Fat spreads often display "Contains No Butter" in very small print,
which most consumers overlook. . Bkumar9824930108


37. Ingredient Transparency: Butter's ingredients are simple: cream and salt (optional),
while fat spreads list multiple chemicals and additives.

38. Natural Fermentation: Butter is sometimes cultured using natural fermentation,
whereas fat spreads are entirely industrial products.

39. Oxidative Stability: Butter resists oxidation better than fat spreads, which can become
rancid due to the instability of vegetable oils. . Bkumar9824930108


40. Churning Process: Real butter is produced by churning cream, a process with no artificial
involvement, unlike the chemical processing of spreads.

41. Historical Usage: Butter has been used in Indian and global cuisines for centuries, while
fat spreads are a recent industrial creation.

42. Consumer Loyalty: Companies producing fat spreads often leverage the trust consumers
have in their dairy products (e.g., Amul's reputation) to sell non-butter products.

43. Lack of Regional Variants: Butter comes in unique regional variations (e.g., white butter),
which fat spreads cannot replicate.

44. Guilt-Free Indulgence: Butter is a traditional indulgence, while fat spreads try to create a
guilt-free perception despite their artificial origin.

5. 45. Cooking Aroma: Butter releases a distinct aroma when heated, enhancing dishes,
whereas fat spreads lack this quality. . Bkumar9824930108


46. Cheaper Oils: Fat spreads use cheap vegetable oils like palm oil instead of high-quality
dairy cream.

47. Poor Nutritional Density: Butter provides dense calories with essential nutrients,
whereas fat spreads are calorically dense without comparable benefits.

48. Ghee Conversion: Real butter can be easily clarified into ghee, but fat spreads cannot
undergo this transformation. . Bkumar9824930108


49. No Seasonality: Butter reflects seasonal variations in milk fat content, which fat spreads
cannot achieve due to their fixed formulations.

50. Homogeneity: Fat spreads are completely uniform, lacking the natural texture and color
variations of real butter.

51. Dietary Tradition: Butter aligns with traditional diets, while fat spreads are industrial
alternatives. . Bkumar9824930108


52. Artificial Enrichment: Fat spreads often claim to be "enriched with vitamins," which are
artificially added and less bioavailable than those in butter.

53. Packaging Strategy: Tubs used for fat spreads mimic butter tubs, misleading consumers.

54. Cooking Result Differences: Butter browns food uniformly due to its dairy solids, while
fat spreads may lead to uneven cooking. . Bkumar9824930108


55. Psycho-Sensory Confusion: Fat spreads are designed to mimic the mouthfeel and taste
of butter, tricking sensory perceptions.

56. No Salt Variants: Butter is available in salted and unsalted forms, while fat spreads lack
this variety.

57. Regulatory Disclosures: Butter producers clearly label "butter," while fat spreads require
disclaimers about being non-butter products. . Bkumar9824930108


58. Minimal Processing: Butter undergoes minimal processing, while fat spreads involve
multiple industrial processes, including hydrogenation.

6. 59. Temperature Sensitivity: Butter softens at room temperature naturally, while fat
spreads often remain semi-solid due to stabilizers.

60. Cultural Symbolism: Butter symbolizes purity and richness in Indian rituals, whereas fat
spreads lack cultural significance. . Bkumar9824930108


61. No Artificial Colors in Butter: The yellow hue of butter is from natural carotenoids, while
fat spreads use synthetic dyes.

62. Lesser Quality Perception Abroad: Fat spreads are often perceived as inferior substitutes
for butter in international markets.

63. Less Palatable for Baking: Fat spreads do not provide the same rise or flakiness in baked
goods as butter.

64. Foaming in Cooking: Butter foams naturally due to its milk solids, while fat spreads
require chemical agents to mimic this behavior.

65. Higher Water Content in Spreads: Fat spreads have higher water content, affecting their
suitability for high-temperature cooking. . Bkumar9824930108


66. Lack of Dairy Aroma: Butter has a characteristic dairy aroma that is completely missing
in fat spreads.

67. Misleading "Healthier" Claims: Fat spreads often overemphasize being "cholesterol-free"
but omit the presence of unhealthy additives.

68. Brand Positioning Tactics: Fat spread brands often align themselves with dairy
companies to gain consumer trust. . Bkumar9824930108


69. Lack of Tradition in Ghee Preparation: Butter is traditionally used for ghee preparation,
while fat spreads lack compatibility.

70. Lower Satiety Levels: Butter provides a satisfying richness, whereas fat spreads fail to
deliver the same satiety.

71. Longer Shelf Life: Fat spreads may have longer shelf life but rely heavily on artificial
preservatives.

72. Global Preference for Butter: Butter remains the gold standard worldwide for cooking,
baking, and direct consumption.

73. Marketing Exploits Ignorance: Fat spread brands capitalize on consumer ignorance
about FSSAI regulations. . Bkumar9824930108

7. 74. Subpar in Indian Sweets: Butter is essential in sweets like laddoos and barfis, which fat
spreads cannot replicate.

75. Not Fermented Naturally: Fat spreads lack the beneficial fermentation of cultured
butter.

76. No Curd-Like Flavor: Butter sometimes has a mild curd-like flavor due to dairy origins,
which fat spreads cannot achieve.

77. Artificial Creaminess: The creaminess in fat spreads is chemically induced, unlike the
natural creaminess of butter.

78. Adulteration Suspicions: Fat spreads often raise questions about adulteration due to
their industrial nature. . Bkumar9824930108


79. Consumer Confusion: Many consumers are unaware of the key differences between
butter and fat spreads.

80. No Probiotic Benefits: Butter may retain probiotic benefits from cream, absent in fat
spreads.

81. Illusion of "Richness": Fat spreads market "richness" through artificial flavors and
textures.

82. Unnatural Shine: The glossy appearance of fat spreads is due to emulsifiers, unlike the
matte texture of butter.

83. Misleading Serving Suggestions: Images of bread and toast suggest butter use, even
though fat spreads are not butter. . Bkumar9824930108


84. Low Digestibility: Hydrogenated fats in spreads are harder to digest than butter's natural
fats.

85. Butter is Gluten-Free: While butter is naturally gluten-free, fat spreads may have cross-
contaminated ingredients.

86. Absence of Dairy Flavors: Butter has distinct dairy notes that fat spreads fail to replicate
authentically.

87. Consumer Manipulation via Ads: Advertisements subtly equate fat spreads with butter
without explicitly stating so. . Bkumar9824930108

8. 88. Inferior Performance in Curries: Butter enriches gravies, while fat spreads fail to deliver
depth.

89. Lack of Transparency: Fat spread labels often obscure the origin of their oils and
ingredients.

90. Weakened Emulsions: Fat spreads do not hold emulsions as effectively as butter in
recipes. . Bkumar9824930108


91. Higher Risk for Heart Diseases: Fat spreads with trans fats pose greater health risks than
natural butter fats.

92. Subpar Dairy Substitute: Fat spreads do not serve as a complete dairy alternative due to
their synthetic composition.

93. No Traditional Recognition: Fat spreads are absent from traditional culinary texts and
practices.

94. Butter Represents Freshness: Butter is often associated with freshness, unlike spreads
with long shelf lives.

95. Misleading Font Choices: Font styles on fat spreads often mimic butter labels to deceive
consumers. . Bkumar9824930108


96. Lower Frying Versatility: Butter fries evenly, while fat spreads splatter due to water
content.

97. Industrial Taste: Fat spreads often carry an industrial aftertaste, unlike butter's rich,
creamy flavor.

98. FSSAI Enforcement: Butter complies strictly with dairy regulations, while fat spreads
push the boundaries of labeling norms. . Bkumar9824930108


99. Loss of Authenticity: Using fat spreads dilutes the authenticity of traditional recipes.

100. Unnecessary Stabilizers: Butter doesn’t require stabilizers, unlike fat spreads.

101. Flavor Duplication: Fat spreads try to artificially replicate butter’s flavor profile.

102. Unnatural Processing: Butter is churned, while spreads undergo multiple industrial
steps. . Bkumar9824930108


103. Food Frauds: Many fat spreads disguise themselves as premium dairy products.

9. 104. Consumer Misinformation: Lack of awareness makes fat spreads appear equivalent to
butter.

105. Lesser Gourmet Appeal: Butter is essential in gourmet cuisine, while fat spreads are
excluded.

106. Misleading Health "Buzzwords": Words like "light," "cholesterol-free," or "vegan"
mislead consumers into choosing fat spreads. . Bkumar9824930108


107. Imitation Butter Aroma: Fat spreads add artificial butter aroma for sensory
manipulation.

108. Not a Dairy Product: The most fundamental difference – butter is dairy; fat spreads are
not.


For some basic knowledge see video on Instagram:
https://www.instagram.com/reel/DDwUXF0JSg9/?igsh=dWs1NWFkcGp1bDNt


From : B kumar Food Consultantancy services,Rajkot