Related product (search) terms: lactose-free butter, lactose-reduced butter
Legal name: butter
Ingredients: butter, lactase
Melting point: 30–34 °C
Processing: depending on the application, the amount of butter as stated in the recipe is replaced by the same amount of lactose-free butter.
Claims: “lactose-free”, as long as the final product does not contain any lactose from other ingredients. Currently there is no legal requirement in place in Germany but rather a recommendation of the German Food Chemistry Society according to which the lactose content should be below 0.1%.
The use of the following claims are allowed: “Butter baked goods”, “Baked with butter” and similar. According to the German Guidelines on Pastry Products, for a baked good that has the term “butter” in its name, at least 10 kg of butter have to be used for 100 kg of cereal product.