Ingredient Information

Function

Enzyme modified butter is used as a flavor. The enzymes, mainly lipase, yield fatty acids which are stronger in the acidic buttery notes. It is usually sold in flavor systems that need the concentrated acidic butter flavor. Enzyme modified butter undergoes lipolysis, which is the enzymatic hydrolysis of triglycerides. It forms free fatty acids. Lipolysis can cause a off flavors when allowed to continue for too long. Butyric acid is the strongest fatty acid and gives a very strong butter flavor; when used at full strength is smells like very rancid milk fat.

Other Use and Industries

NONE KNOWN

Health Effects

Enzyme modified fats are used in such small amounts that they generally do not have a good or bad impact on health. In chemical terms, the enzyme modified butter will have more saturated bonds due to the hydrolysis of the ester bonds; so, in large quantities it would have the same health effects as saturated fats.

Origins

Enzyme modified butter is created by a process called lipolysis, the same process that occurs during deep fat frying and when high fat foods begin to become rancid. Lipolysis is simply hydrolysis in lipids of the ester bonds. This hydrolysis releases the free fatty acids that are responsible for the strong butter flavor. When used in food processing, after the free fatty acids have been released the enzyme is inactivated by heat. Usually this yields such strong flavors that they are combined with other flavors and used in very small quantities.