⌕ Zoom

Photo from the brand's official website

Amul

Amul Pasteurised Butter

Name: Amul Pasteurised Butter
Brand: Amul

Use in moderation SafeShelf · review pending

NOVA 4zero added sugarno trans fatvitamin A richhigh saturated fathigh sodiumlactose-freeinfant-safegluten-freediabetic-safenut-freepregnancy-safeenjoy in moderation

Serving

—

Pack

500 g

Ingredients

Barcode

8901205010020

Buy on Amazon

01 — Ingredient mix

What’s in the box, ranked from most concerning.

Each ingredient gets a tier from our researched dossier. The list sorts worst-first; the donut summarises the distribution. Tap any ingredient for its full dossier.

Caution · 2 ingredients shown

Caution2 of 3 ingredients

ButterCaution

Common saltCaution

Cleared 1▾

Annatto (Permitted Natural Colour)E160bCleared

02 — Claims audit

Every label claim, fact-checked.

We treat each claim as a question — does what’s inside back it up? Tap a claim for the reasoning.

1/2

claims fully supported

“Utterly Butterly Delicious”unverified

This is a long-running brand tagline, entirely subjective in nature. No nutritional or compositional data can verify or falsify a taste claim.

“Pasteurised”true

The product name, variant descriptor, and manufacturing details all confirm this is pasteurised butter produced by a licensed dairy cooperative (Kaira District Co-operative Milk Producers' Union Ltd.).

03 — The fuller picture

Read the whole thing if a one-line verdict isn’t enough.

What’s in favour, and what’s working against it

In favour

Zero trans fat
Zero added sugar and zero total carbohydrates
Good source of Vitamin A (650 mcg per 100 g)
Short, recognisable ingredient list — only three ingredients
FSSAI licensed manufacturer with verified registration

Working against

Very high saturated fat — 52 g per 100 g (260% of typical daily limit)
High sodium — 836 mg per 100 g from added salt
High cholesterol — 180 mg per 100 g
Ultra-processed (NOVA 4) due to added colour additive (annatto E160b)
Contains milk allergen — unsuitable for cow's milk protein allergy

Who should approach with care

Heart Disease — Both the high saturated fat (~52 g/100 g) raising LDL cholesterol and the high sodium (836 mg/100 g) increasing cardiac workload independently elevate cardiovascular risk, making regular butter consumption inadvisable for those with established heart disease.

Hypertension — The added common salt contributes 836 mg sodium per 100 g, which directly raises blood pressure; WHO and EFSA both flag excess sodium as a primary driver of worsening hypertension and stroke risk.

Kidney Disease — Impaired kidneys cannot efficiently excrete the high sodium load (836 mg/100 g) from added salt, causing fluid retention and accelerated renal decline as identified by WHO and FDA guidance.

Diabetes — Meta-analyses link higher butter intake to modest increased type 2 diabetes risk, and its extreme caloric density from saturated fat complicates weight and glycaemic management.

Liver Disease — High saturated fat intake from butter can exacerbate hepatic fat accumulation (steatosis) in individuals with NAFLD or other chronic liver conditions; reduced-fat dairy alternatives are generally recommended.

Lactose Intolerance — Butter contains only trace lactose (~0.1 g/100 g) but highly sensitive individuals may still experience mild gastrointestinal discomfort, particularly at larger serving sizes; ghee is generally better tolerated.

Other — Individuals with confirmed cow's milk protein allergy (CMPA) must avoid this product entirely, as residual casein and whey proteins can trigger IgE-mediated reactions including anaphylaxis.

Infants — Butter should not be a primary fat source for infants under 12 months; the high saturated fat is inappropriate for infant nutritional needs, and the norbixin component of annatto raises an EFSA-noted exposure concern in the youngest age groups.

Children — WHO recommends lower sodium limits for children relative to adults, and EFSA found norbixin (from annatto) intake can exceed its ADI at the 95th percentile in toddlers and children under high-use scenarios.

Elderly — Renal sodium excretion capacity declines with age, making the elderly disproportionately susceptible to hypertension and cardiovascular harm from the product's high sodium content, as noted by FDA.

Pregnancy — Excess sodium may exacerbate gestational hypertension and pre-eclampsia risk; WHO sodium-reduction guidance explicitly applies to pregnant women unless contraindicated by specific conditions.

The full analysis

Amul Pasteurised Butter is a staple cooking and spreading fat purchased by households across India for its rich flavour and versatility. The product's core story is straightforward — it is real dairy butter — but several nutritional flags merit attention: an extremely high saturated fat load (52 g/100 g), a surprisingly high sodium content of 836 mg/100 g from added salt, and cholesterol at 180 mg/100 g. On the upside, it delivers a meaningful hit of Vitamin A (650 mcg/100 g) and contains zero added sugar or trans fat. The presence of annatto (a colour additive, category: colour) technically pushes it into NOVA 4 territory despite its short ingredient list. The single most useful thing a consumer should know: use this butter in small quantities — the saturated fat and sodium levels mean even a modest tablespoon (≈14 g) delivers about 7 g saturated fat and 117 mg sodium, adding up quickly for people managing heart disease, hypertension, or kidney conditions.

FSSAI licence

10012021000243

Manufacturer

Kaira District Co-operative Milk Producers' Union Ltd.

Region

Source

MANUAL

Analysis

Independently researched