Flavor Chemicals Butyric Acid

Fine chemicals These are produced in small volumes and purchased on the basis of chemical composition, purity and price. Examples are chloropropylene oxide (used for the manufacture of epoxy resins, ion-exchange resins and other products), dimethyl formamide (used, for example, as a solvent, reaction medium and intermediate in the manufacture of pharmaceuticals), n-butyric acid (used in beverages, flavorings, fragrances and other products) and barium titanate powder (used for the manufacture of electronic capacitors). 

Unsaturated fats, as noted in Section 13.3, tend to be liquids at room temperature. They can be transformed to a more solid consistency, however, by hydrogenation, a chemical process in which hydrogen atoms are added to carbon—carbon double bonds. Mix a partially hydrogenated vegetable oil with yellow food coloring, a little salt, and the organic compound butyric acid for flavor, and you have margarine, which become popular around the time of World War II as an alternative to butter. Many food products, such as chocolate bars, contain partially... 

E. S. Guthrie (1917) says as a summary to Jiis experiments with butter that chemical changes in the butter were very slight when biological agents were held in check, that enzymic development produced no rancidity and that exposure of butter fat to high temperatures, light and air, did not cause rancidity. In this work rancidity in butter was considered as a butyric acid flavor. 

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