A number of butter brands oi the usual type and of those claiming enha
nced spreadability was analyzed. Normal butter contained 71.1% saturat
ed (SFA), 26.4 % mono-unsaturated (MUFA), and 2.5 % polyunsaturated fa
tty acids (PUFA). 34.9 % palmitic acid (C16:0), 23.6 % oleic acid (C18
:1), and 10.3% stearic acid (C18:0) have been found. In the butter bra
nds claiming enhanced spreadability, fatty acid proportions were signi
ficantly shifted from the SFA (62.7 %) to the MUFA (34.5 %), with PUFA
proportions being the same. C18:1 prevailed (32.4 %), followed by C16
:0 (24.8 %). The product with the smaller palmitic acid-oleic acid rat
io spreads more readily.