Butter Cream

Why Does This Score Ultra-Processed?

In our analysis, Butter Cream scores Ultra-Processed. That classification is shaped by ingredients commonly associated with ultra-processed foods:

• Modified Fats (Partially Hydrogenated Vegetable Shortening (Contains One Or More Of The Following: Cottonseed And/Or Soybean Oil)): Hydrogenation and modification are UPF markers.
• Corn-Based Sweeteners (High Fructose Corn Syrup): HFCS is a hallmark of ultra-processed foods.
• Modified Starches (Modified Wheat Starch): Chemical modification is a hallmark of UPF.
• Emulsifiers (Mono And Diglycerides With Preservative (Mixed Tocopherols, Ascorbic Acid, Citric Acid), Soy Lecithin): Industrial emulsifiers indicate UPF.
• Stabilizers & Gums (Agar): Industrial stabilizers common in UPF.

Within Baking Supplies, this product is more processed than about 55% of the 5,060 products we've analyzed.

Processing classification reflects ingredient and additive analysis, not a judgment of any product's safety, quality, or healthfulness.

What These Ingredients Tell Us

We group Butter Cream's ingredients into ingredient categories and note how each relates to food processing. The notes below describe the category, not this specific product's formulation.

Sugars & Natural SweetenersProcessing indicator

In this product: Sugar, Dextrose.

Natural sugars acceptable in moderation, excessive amounts indicate UPF.

Salt & SodiumProcessing indicator

In this product: Salt.

Basic preservative, but high amounts indicate processing.

Natural PreservativesProcessing indicator

In this product: Preservative (Citric Acid, Potassium Sorbate).

Natural sources but industrial application.

Natural ColorsProcessing indicator

In this product: Color (Titanium Dioxide, Yellow 5, Yellow 6).

Natural sources but still indicate processing.