Butter is often not made from animal fats; vegetable oils, margarine and other ingredients are added to it. To test for naturalness, you need to focus on how the oil melts under different conditions.
The color of the oil should not be too white or yellow, its texture should be delicate, but not very soft, Chelninskiye Izvestia reports.
Frozen natural butter will crumble if cut, and with additives, it will be cut off in a thin layer.
If you put the cream butter in boiling water, it will slowly dissolve, and the water will take on a milky hue. The case when it dissolves very quickly indicates vegetable oils in the composition.
In hot weather, if you leave the natural butter in the plate, it will not turn into a slurry, but will simply become softer. When melting, there should be no large drops.
You can also conduct a simple experiment at home – add a little oil to the potassium permanganate solution. If it brightens, then the oil contains only animal fats. And upon contact with vegetable fat, the solution will hardly change color.
Source: Rosbalt
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