Ingredient Information

Function

Natural butter flavor is a flavoring additive and creates in foods the distinctive taste of butter; it is used mainly in baked goods, sauces, spreads, candy making, dairy, microwave food and other food preparations. This natural flavor can be prepared from its pure natural source and also in a laboratory from naturally derived chemical components. Butter flavor manufacturers may add a chemical called diacetyl and acetoin to foods in order to improve and intensify the flavor of butter; these two chemicals are present in many natural butter flavor formulas.

Flavoring agent (produces, enhances and intensifies the flavor butter in foods that have lost due to processing and it also adds the flavor to foods in which the flavor is desired)

Other Use and Industries

Natural butter flavor is mainly used in the food industry, intended for human consumption.

Health Effects

A Natural flavor is considered safe for human consumption, since it’s not intended for nutritional purpose it doesn’t have beneficial health effects, its function is to add flavor and since it comes from an organic matter or natural material it is regarded as safe.

Diacetyl is linked to a pulmonary condition called “bronchoilitis obliterans,” many food companies have substituted this ingredient but is still considered safe for humans consumption when ingested in small quantities, it is not safe and very hazardous when inhaled in the form of hot vapors, workers from a pop corn manufacturing company that inhaled considerable amounts of diacetil developed bronchiolitis obliterans, since this incident almost all pop corn manufacturers have replaced this ingredient, but it is still present in some foods in a reduced amount.

Origins

Natural butter flavor can be made from condensed buttermilk, sugar and a vegetable fat, it may also contain water. Another method to create natural butter flavor is using diacetyl (butanedione) and or acetoin, Diacetyl is made by fermenting yeast, this fermentation will produce ketone (butanedione is a dual ketone). An example of a natural butter formulation is the combination of the following: water, diacetyl, distillates of fermented dairy products, propylene, glycol, processed butterfat and xanthan gum.

A flavor ingredient is considered natural when it is a natural oil, essence, extractive, oleoresin or protein hydrolysate that has been obtained by roasting, heating or enzymolysis of an organic material such as a vegetable, vegetable juice, fruit, fruit juice, spice, edible yeast, herb, bark, root, bulk, leaf or similar plant material, meat, pork, poultry, eggs, dairy products, fermentation products or any other which intention in food is flavoring rather than nutritional. A Natural flavoring can go from a dozen to several hundreds components depending on the source or laboratory manufacturing method.