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In addition to these three, there are also small amounts of other fats, as butyrin in butter, which give character or individuality to materials.

The flavor of the fat is due to the presence of a small amount of butyrin, which is an ethereal salt of butyric acid.

It occurs mixed with stearin and olein in the fat of animal tissues, with olein and butyrin in butter, with olein in olive oil, etc.

In butter fat, olein and palmitin predominate, mixed with another fat characteristic of butter, butyrin.

Oleomargarine differs from butter mainly in the fact that a smaller amount of butyrin is present.