Three-Quarter Fat Butter is a term used in France, Switzerland, Germany and in the UK.
It means the butter will have three-quarters of the 80 to 82% butterfat content that it normally would. Therefore, the butterfat content will be between 60 and 62%. [Ed. just to be clear, not ¾ of 100%, but ¾ of 80%.]
It can be in solid or spreadable form.
In Germany, the addition of food gel and emulsifiers is permitted, as well as use of ascorbic acid as a preservative.
In the UK, a butter in this range may also be referred to as “Reduced Fat butter”, but it cannot be referred to as “light.”
Three-Quarter Fat Butter will spoil faster than 80% or up butterfat butter owing to the greater percentage of water content.