Flavor butter

The most difficult property of fat to replace is flavor. Great expenditure of effort has gone into producing a tme butter flavor as flavor boosters in nondairy fat products and in dairy products including milk, cream, butter, and ice cream. Results have led to a successful dupHcation of buttery flavors which closely match the intended target. 

Lung Disease in Flavoring and Food Production Learning from Butter Flavoring... 

Hubbs, A. F., Battelli, L. A., Goldsmith, W. T., Porter, D. W., Frazer, D., Friend, S., Schwegler-Berry, D., Mercer, R. R., Reynolds, J. S., Grote, A., Castranova, V., Kullman, G., et al. (2002). Necrosis of nasal and airway epithelium in rats inhaling vapors of artificial butter flavoring. Toxicol. Appl. Pharmacol. 185, 128-135. 

Decalactone can be prepared by peracid oxidation of 2-pentylcyclopentanone. It is used in perfumes and for cream and butter flavorings. 

A product was developed at the University of South Dakota that contains 44% moisture, 40% milk fat, 14 to 16% nonfat dry milk, synthetic butter flavor, high-acid starter distillate, salt, butter coloring, and a combination of gelatin and sodium carboxymethylcellulose as a stabilizer. 

In a similar study on butter flavor [28] we recently showed that a mixture of diacetyl, 8-decalactone and butanoic acid dissolved in sunflower oil in the same concentrations occurring in a cultured butter, closely matched the flavor of the butter itself. 

IF you don t have any butter left, you can use spray oil and then coat the pan with flour. Although it will not impart that nice butter flavor, it s more important to avoid having your cake stick to the pan. 

McDaniel, M.R., Sather, L.A., Lindsay, R.C. 1969. Influence of free fatty acids on sweet cream butter flavor.. / Food Sci. 34, 251-254. 

The names of common fatty acids under several conventions, carbon numbers, and selected properties are shown in Table 34.1. The common (trivial) names of some fatty acids are of long standing, and often indicate the initial source studied. As examples butyric acid is a major component of butter flavor the 6, 8, and 10 saturated fatty acids have been called the goaty acids because they impart the characteristic flavors of goat and... 

Cheese/hutter flavor. Pregastric lipases, have, been used for years to intensify flavor in Menzyme-modified cheese , and for an intensified butter flavor in lipolyzed butter. Generally the fatty acid residues that need to be split off (to generate the right flavor) are the short chain fatty acids, especially the C to C-jq acids typical of Italian cheeses. The butyric acids are produced from butterfat more specifically by newly developed lipases (really esterases) from Mucor meihei and a very new one, from Aspergillus oryzae, especially for cheddar cheese flavor development. The latter enzyme is marketed under the name Flavor Age (4). Flavors produced in this manner are used widely in cheese-flavored snack foods the value of the intensified cheese flavors is on the order of 50 million, but the. value of the enzymes employed is only about 2-3 million. 

The trivial names that indicate the initial source of fatty acids are used more often than the lUPAC names in the industry. For example, butyric acid is a major component of butter flavor, palmitic acid comes from palm kernel, and oleic acid from olives. 

Flavor. One of the most important consumer attributes of butter is the pleasing flavor. Butter flavor is made up of many volatile and nonvolatile compounds. Researchers have identified more than 40 neutral volatiles, of which the most prominent are lactones, ethyl esters, ketones, aldehydes, and free fatty acids (102). The nonvolatiles, of which salt (sodium chloride) is the most prominent, contribute to a... 

Flavored Butter. Flavored butters (garlic, onion, pepper, lemon, etc.) have been successfully mass marketed in Europe (135), but this success has not translated to the U.S. market. There exists a limited specialty market in upscale stores and delicatessens and certain food service applications. Manufacture is quite simple. Creating the desired flavor blends remains an art and skill. 

Butter Flavors. Technologies for the hydrolysis of butter fat to produce and concentrate the free fatty acids to enhance the butter flavor of products have been available for decades. More recently, biotechnologists have developed methods for producing a variety of fairly pure enzymes, economically and in large quantities. The increased availability of lipases (glycerol ester hydrolases) from microbial... 

Flavors. Most of the flavors used in shortenings are butterlike. Diacetyl was the major butter flavor used in fat and oil products until improved analytical techniques identified other flavor components in butter. Today, the U.S. FDA regulations allow safe compounds that impart a suitable flavor to the finished product (16). The choice of a particular flavor or blend of flavors depends on the expertise and the taste preference of the product developer. 

Animal products themselves, such as chicken fat or beef gelatin, must be ordered and stored as Kosher products. Even a droplet of chicken fat will mean that your flavor will be called a Kosher meat product. Consider this when developing a good butter flavor for baked goods - this meat designation will follow your flavor all the way to the shelves of the local supermarket. 

C12H22O2, Mr 198.30, dfd 0.948-0.954, is a colorless to slightly yellowish liquid with a powerful fruity, peach-like and oily odor. It may be produced in the same way as 8-decalactone. T ike that compound, it is mainly used in cream and butter flavors. 

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