What is the minimum fat content for butter?

The minimum fat content for butter is indeed 80%. This is based on the standards set by regulatory agencies, which define butter as a dairy product that must contain at least this percentage of milk fat. The high fat content is what gives butter its rich flavor and creamy texture, making it a staple ingredient in cooking and baking.

Butter's primary role is as a source of fat, which is essential for many culinary applications, including emulsifying sauces and providing moisture in baked goods. Lower fat content options would not meet the definition of traditional butter and would instead fall into other categories, such as margarine or spreads, which often have different formulations and nutritional profiles. Thus, recognizing the minimum fat content helps ensure that the product maintains its expected qualities and uses in various culinary contexts.