Ingredients, Larder
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Butter
No. For its wealth of short-chain fatty acids, it is very palatable. That same fat that has the rate of absorption fastest. It melts between 28 ° and 33 ° C. For fats, the melting point - ie the transition from solid to liquid state - is low. The latter is actually less than 37 ° C temperature of the human body, which makes the butter more palatable than many other fats.