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  # 1344617 15-Jul-2015 12:52
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wasabi2k:
trig42:
Paul1977: This is interesting:

This is a ‘modified’ butter  that contains 81 per cent fat, of which 50 per cent is saturated fat so essentially it’s the same as regular butter. MADE FROM: Butter with some of the harder saturated fat melted and drained off. It sounds as if it’s got the same three ingredients as pure butter but it’s gone through a heat-and-melt process to create the softer fractions only. So it’s not as ‘natural’ as the old-fashioned type.

http://foodwatch.com.au/blog/fats-and-oils/item/butter-blends-are-they-any-good-for-you.html  

EDIT: This is for ButterSoft. Sounds good enough for me. Still doesn't explain why Semi-Soft is still around though - both Mainland.


Hence why they can call it Butter I suppose. The Anchor Blue/Light Blue tubs cannot be called butter, even though that is their primary ingredient.

We just keep a half block in a Ceramic butter dome thing (sorry, do not know proper name for it, I'm sure there is one) on the bench (out of sunlight). Works well. We cut the block in half because it gets a bit messy with a whole block.


you mean a butter dish ? https://www.google.co.nz/search?q=butter+dish&rlz=1C1CHMO_enNZ528NZ528&es_sm=122&tbm=isch&tbo=u&source=univ&sa=X&ved=0CCsQsARqFQoTCP2Ttdzy28YCFcXcpgodrKwJkQ&biw=1280&bih=899&safe=active&ssui=on

Could be a butter bell (i.e. butter crock/french butter dish etc.)?



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  # 1344618 15-Jul-2015 12:53
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For those who are interested, this explains the ButterSoft "softening process":

http://www.cooksinfo.com/spreadable-butter

Real question would be whether the harder fat that is removed is better or worse for you than the softer fats, as this process completely changes the ratio.

 
 
 
 


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  # 1344624 15-Jul-2015 12:58
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Looking at that article above one of the conclusions is:

 

  • If you’re after convenience in the tub, either of my two butter blends above is a healthy alternative. Buy a tub and see which taste you and your family prefer. My suggestion is to choose those that are salt-reduced.

So once again everything is a compromise. It's good to finally know why Buttersoft is so soft so this thread has been informative for me.

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  # 1344658 15-Jul-2015 13:24
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Paul1977:
This leads me to my question, why is Semi-Soft still being made?


For the same reason that Diet Coke is still being made, even though Coke Zero exists. Some people prefer it, some people are used to the brand, the ingredients are slightly different. Eventually, if the sales of one of them drop low enough, they'll stop making it.

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  # 1344698 15-Jul-2015 14:08
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scuwp: Go Olivio. Last supposedly Anchor spreadable butter we brought, wasn't


That's what we use since I tried to go vegan for a while. For most purposes it's just as good as butter and it spreads easily.

For baking I think my wife uses butter but for spreads, sauces etc. Olivio is fine.




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  # 1344792 15-Jul-2015 14:42
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ghettomaster: Looking at that article above one of the conclusions is:

 

  • If you’re after convenience in the tub, either of my two butter blends above is a healthy alternative. Buy a tub and see which taste you and your family prefer. My suggestion is to choose those that are salt-reduced.

So once again everything is a compromise. It's good to finally know why Buttersoft is so soft so this thread has been informative for me.


This depends what school of thought you subscribe too. A lot now seem to be saying that butter is better for you than spreads. And I'm happy to jump on that band wagon since butter tastes better.

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  # 1344805 15-Jul-2015 14:55
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As an alternative did you consider the Alpha 1 Rice Bran Spread (red Cholestrol lowering one). Sooo much better than butter IMO, spreads super easy and taste is still buttery (but not as fatty), melts in your mouth....oh its also good for you as well.

 
 
 
 


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  # 1344807 15-Jul-2015 14:59
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There's the whole seed oil thing to consider too. Can't remember if rice brand oil fits into that category or not. Butter seems good, tasty, high calories - I'm vegetarian (or some variation thereof) and I eat it happily.

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  # 1344863 15-Jul-2015 16:37
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Paul1977: We are switching from margarine to butter in our house.

For years Mainland Semi-Soft was marketed as being spreadable butter... but it's still very hard.

Now they have ButterSoft which, while still a bit harder than margarine, is considerably softer than Semi-Soft.

This leads me to my question, why is Semi-Soft still being made? Does it have advantages over the softer ButterSoft that I am unaware of?


I have often found that semi soft goes rancid quickly. Not sure why but the Buttersoft does not seem to.

I have very sensitive taste buds and even a suggestion of milk, butter etc being off and I won't touch it, much to the annoyance of She Who Must Be Obeyed. Same reason I won't buy butter not wrapped in foil rather than paper - light causes rancidity and paper lets it through. Interestingly, Anchor butter sold overseas is foil wrapped but in NZ it is paper wrapped. Go figure.





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  # 1344865 15-Jul-2015 16:38
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lchiu7:
scuwp: Go Olivio. Last supposedly Anchor spreadable butter we brought, wasn't


That's what we use since I tried to go vegan for a while. For most purposes it's just as good as butter and it spreads easily.

For baking I think my wife uses butter but for spreads, sauces etc. Olivio is fine.


Olivio is fine if you like the taste of olive oil..!





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  # 1344873 15-Jul-2015 16:48
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Geektastic:
Paul1977: We are switching from margarine to butter in our house.

For years Mainland Semi-Soft was marketed as being spreadable butter... but it's still very hard.

Now they have ButterSoft which, while still a bit harder than margarine, is considerably softer than Semi-Soft.

This leads me to my question, why is Semi-Soft still being made? Does it have advantages over the softer ButterSoft that I am unaware of?


I have often found that semi soft goes rancid quickly. Not sure why but the Buttersoft does not seem to.

I have very sensitive taste buds and even a suggestion of milk, butter etc being off and I won't touch it, much to the annoyance of She Who Must Be Obeyed. Same reason I won't buy butter not wrapped in foil rather than paper - light causes rancidity and paper lets it through. Interestingly, Anchor butter sold overseas is foil wrapped but in NZ it is paper wrapped. Go figure.


Yep, the slightest hint that milk maybe beyond its useby and I will toss even a full bottle. I have to though the meds I am on heavily suppress my immune system so I have to be very careful.




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  # 1344878 15-Jul-2015 16:55
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 Olivio is fine if you like the taste of olive oil..!


Can't say I can taste any difference, and I don't particularly like olive oil. Similar to any other soft butter spread, and despite 2 fussy kids they never said boo.  Forced to buy a tub of semi-soft while on holiday a few weeks back. Next to impossible to spread,it was hopeless.




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  # 1344903 15-Jul-2015 17:03
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lchiu7:
scuwp: Go Olivio. Last supposedly Anchor spreadable butter we brought, wasn't


That's what we use since I tried to go vegan for a while. For most purposes it's just as good as butter and it spreads easily.

For baking I think my wife uses butter but for spreads, sauces etc. Olivio is fine.


But Olivio ain't butter - it's a chemical concoction:

Ingredients: Vegetable oil blend (canola oil, palm fruit oil,olive oil), water, buttermilk, contains less than 2% of salt, vegetable mono & diglycerides, soy lecithin, natural & artificial flavor, potassium sorbate (a preservative), lactic acid, dl-alpha tocopherol acetate (vitamin E), vitamin A palmitate added, beta ...

Whereas butter:

Ingredients: Butter



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  # 1344908 15-Jul-2015 17:13
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scuwp:
 Olivio is fine if you like the taste of olive oil..!


Can't say I can taste any difference, and I don't particularly like olive oil. Similar to any other soft butter spread, and despite 2 fussy kids they never said boo.  Forced to buy a tub of semi-soft while on holiday a few weeks back. Next to impossible to spread,it was hopeless.


Yeah, Semi-Soft is still hard as a rock. ButterSoft much better. This why I just don't understand still producing it.

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  # 1344919 15-Jul-2015 17:31
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MikeB4:
Geektastic:
Paul1977: We are switching from margarine to butter in our house.

For years Mainland Semi-Soft was marketed as being spreadable butter... but it's still very hard.

Now they have ButterSoft which, while still a bit harder than margarine, is considerably softer than Semi-Soft.

This leads me to my question, why is Semi-Soft still being made? Does it have advantages over the softer ButterSoft that I am unaware of?


I have often found that semi soft goes rancid quickly. Not sure why but the Buttersoft does not seem to.

I have very sensitive taste buds and even a suggestion of milk, butter etc being off and I won't touch it, much to the annoyance of She Who Must Be Obeyed. Same reason I won't buy butter not wrapped in foil rather than paper - light causes rancidity and paper lets it through. Interestingly, Anchor butter sold overseas is foil wrapped but in NZ it is paper wrapped. Go figure.


Yep, the slightest hint that milk maybe beyond its useby and I will toss even a full bottle. I have to though the meds I am on heavily suppress my immune system so I have to be very careful.


I have plenty of meds (not especially immune suppressing AFAIK) every day too - seven or so daily at the last count. I don't think that is an issue but like you, I will sling the whole bottle or packet of butter without a second thought if I detect it is off.

Another horror for me is people who cut onions on a board, don't wash it properly and then make sandwiches on it! Nothing worse than onion flavoured bread on your jam sarnie.





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