Butter (Unsalted)
Cooking Oils & Fats · 9 specs
Direct Answer
Unsalted dairy butter is an emulsion of water droplets in milkfat (minimum 80% butterfat, ~16–18% water, ~1–2% milk solids). Per 100g, it provides 717 kcal, 81.1g fat (51.4g saturated), and a low smoke point of 150°C (302°F).
Source: USDA FoodData Central (FDC ID: 173410) · Last reviewed Aug 28, 2026
Specs
| Smoke Point | 150°C (302°F) (Low due to milk solids) |
| Monounsaturated Fat (MUFA) | 21.0 % |
| Polyunsaturated Fat (PUFA) | 3.0 % |
| Saturated Fat (SFA) | 51.4 (Palmitic, Myristic, Stearic) % |
| Omega-6 to Omega-3 Ratio | 2 : 1 |
| Primary Fatty Acid | Palmitic Acid (C16:0) |
| Free Acidity (as Oleic) | ≤ 0.30 % |
| Extraction Method | Churning of sweet cream |
| Shelf Life | 3 – 6 Months (Refrigerated) |
Maillard Browning in Culinary Sauces
Because whole butter contains milk solids (lactose and casein), heating butter above 130°C browns these proteins, producing nutty 'beurre noisette' (brown butter) flavors before scorching at 150°C.
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