Question

Given below are two statements
Statement I: Butter contains 3-5 % air by volume
Statement II: Air in the butter do no affect the spreadability
In light of the above statements, choose the correct answer from the options given below

• A. Both Statement I and Statement II are correct
• B. Both Statement I and Statement II are incorrect
• C. Statement I is correct but Statement II is incorrect
• D. Statement I is incorrect but Statement II is correct

Hint:

Air pockets in solid fats disrupt the rigid crystalline network, acting like tiny cushions that reduce hardness and make the fat much easier to spread.

Answer 1

The Correct Option is C

Step 1: Understanding the Concept:
The physical structure of butter is a complex water-in-oil emulsion that also contains a dispersed gas (air) phase incorporated during the churning and working processes.

Step 2: Detailed Explanation:
Let us evaluate both statements:

• Statement I: During the commercial churning and working of cream into butter, air is naturally whipped into the fat matrix. Standard table butter contains approximately 3% to 5% air by volume. Thus, Statement I is Correct.

• Statement II: The amount and distribution of air bubbles significantly influence the physical structure, density, and rheology of butter. Air bubbles interrupt the continuous fat network, acting as yield points that make the butter softer and improve its spreadability. Thus, stating that air has no effect is Incorrect.
Since Statement I is correct but Statement II is incorrect, the correct option is (C).

Step 3: Final Answer
Statement I is correct, but Statement II is incorrect.