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1 butter coloring
(AmE) see butter colouring BrE -
2 butter
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3 karamel
n. caramel, soft candy (made from sugar, butter and milk); burnt sugar used for coloring and flavoring food -
4 annatto
( MEXICA)Seeds from the Yucatecan annatto tree used to make achiote paste.♦ Annatto Seed - A vegetable dye widely used in coloring cheese, especially Cheddar, and, to lesser extent, butter. Also called achiote seed, used in Latin America andin Southeast Asia. -
5 margarine
A solid fat invented in 1869 by the French chemist Henri Mege- Mouries. Margarine was first invented to replace butter in cooking and baking. It was then made solely of beef fat. Margarine is now made with a variety of fats, alone or with others, along with the addition of water, whey, yellow coloring, and vitamins. Beef fat is still used today, but with a higher consciousness towards a healthier diet, it is used sparingly by many -- Margarine can pose a trans fatty acid problem within digest as well. The Color of margarine is derived mainly from Achoite Marinate -( From the Latin - Marine to submerge -- To soak food in a seasoned liquid mixture for a certain length of time. The purpose of marinating is to add flavor and/or tenderize the food. Due to the acidic ingredients in many marinades, foods should be marinated in glass, ceramic or stainless steel containers. Foods should also be covered and refrigerated while they are marinating. When fruits are soaked in this same manner, the process is called macerating.
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