What is the freezing point of butter?

Answer 1

I don't

Answer 2

Butter does not have a single freezing point. It actually has two sets of freezing processes. The first is the water phase freezing. If you tried to freeze salt water -- you'll find that water keeps "coming out of solution" and freezing until you hit a point called the "eutectic" point, where it then freezes solid. The earlier freezing tends to be mushy. Thus, salt water ice is soft.

The second freezing process is the shifted from a liquid fat to a solid fat. Again, because of the structure of the fats, the freezing point varies over a very large range. So again you don't get a "hard" structure until you are at a very cold temperature.

In addition, the fats in butter may undergo solid to solid transformations that will lead to texture changes as the fat takes up different crystal structures.

Thus, butter is a very complex material with many different freezing points.

Source: http://www.madsci.org/posts/archives/2000-03/953730434.Ch.r.html

Answer 3

147-149 degrees Celsius

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Answer 4

Butter is an emulsion of fat and water with a melting point between and 35oF depending on its water content. Butter usually boils at about 212oF, the boiling point of its water content.

Answer 5

-36

Answer 6

37