To not find correct information on .....

[11stone4]

.... Bloody trans free spreadable butter. I'm looking for a pure butter that's spreadable. By law many countries must state if their butter/ spreads contain trans fats and fatty acids. Well I'm doing my research and can't find relevant information! Aaaahhh!!

Anyone??

Pure butter is only spreadable if has been left out of the fridge. Laws of physics for type of fats means once it goes in fridge it becomes solid. The only way to have spreadable butter from the fridge is to add a different type of fat that has a lower solidifying point.

My husband is MOST particular about spreadable butter not actually being butter if things have been added to make it softer. So we use President softer butter which is still 100% butter, nothing added. You can get it in waitrose. It is still pretty hard from the fridge but not as hard iyswim.

Off to Waitrose . . .

Kerrygold is the best we have found that doesn't have any added ingredients but is still reasonably spreadable. The President one also doesn't have added ingreedients but is quite hard.

Pure butter is only spreadable if has been left out of the fridge.

Pure butter here in Sweden is spreadable straight from the fridge. I've never seen rock hard bricks of butter in the supermarkets. I reckon it's because Swedish cows are as hard as nails when it comes to the cold. :o

You need an insulated butter dish, then you don't needs to refrigerate your butter

Butter doesn't need to be kept in a fridge. Put it on the side and it will be fine (unless it is the middle of summer).

What they said. Don't keep butter in the fridge. If you're really worried about it going rancid before you can eat it all (unlikely unless you eat very little butter) then cut some off the block and keep the rest in the fridge.

I just keep my butter in a butter dish, out of the fridge.

I used to really like kerrygold but when it disappeared from my local tesco, budgens, sainsburys and wait rose I'd assumed they'd changed the recipe by adding oil. Where'd you get the 100% from?

We eat so much butter it never gets a chance to go into the fridge . It's lucky if it spends a day or two in the butter dish.

We eat about a pound of butter a week here, I keep it in a little butter dish in the cupboard, I cut about a 1/4 of the block off at a time and keep it out of the fridge. It can get up to about 40 in summer here and I've never had it go rancid yet.

As I understand it, trans fats abound when veg oil is hydrogenated, causing it to be solid rather than liquid at room temperature, ie turning it into an artificially saturated fat.

So, if I'm correct in thinking you want to avoid trans fats (very wise), just buy a spreadable that is butter with a small amount of oil blended in to make it a bit softer at a given temperature than butter. The point with these is that the oil component is oil, not a solid, hence the lower softening temperature.

Not that I'm obsessive or anything but I am actually in waitrose as I type and have had a choice of president (salted/unsalted - which my canny iPhone wanted to autocorrect to insulted) kerrygold (yay!) and losely all at 100% butter. I have chosen president with sea salt crystals, will book myself into hospital with heart attack later and thereafter concentrate on getting a life!