Butter can only be called a product obtained from cream and having a fat content of at least 82%. Everything else is not butter.
Emulsifiers, preservatives, acidity regulators, flavorings, colorants, that is, all the “fillers” and” improvers “used to replace the natural base in the product, say that you are holding margarine, ersatz oil or”spread”.
Also, everything that is released with a fat content of less than 82% is no longer butter, even if the package says “cow oil”, ” low-fat oil…”.
By the way, light oils are cheaper, since they contain vegetable TRANS fats that are potentially harmful to the human body.