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Category:food additive and cosmetic agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Appearance: | pale yellow waxy solid (est) |
| Assay: | 95.00 to 100.00
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| Food Chemicals Codex Listed: | No |
Organoleptic Properties:
| Odor and/or flavor descriptions from others (if found). |
Cosmetic Information:
Suppliers:
| Corman |
| Blends
Flavor: characteristic Corman has created blends of vegetable fats and concentrated butter to combine the best of both worlds: more qualitative solutions compared to margarine and more economical compared to pure butter. Concentrates of the Corman expertise! They combine a superior buttery taste with guaranteed performance and regularity on the lines. |
| Corman |
| Dairy Butter
Flavor: characteristic Corman's is the largest range of butters for food manufacturers. Butters that are completely customizable and adapted to the constraints of your applications: bulk butter, whipped, texturized, fractionated, made directly from cream or with adapted melting points. |
| Corman |
| Powders
Flavor: characteristic Corman has developed a range of functional Clean Label powders: powders of cream, butter and concentrated butter, buttermilk powder with a high level of phospholipids. |
Safety Information:
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| Hazards identification |
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| Classification of the substance or mixture |
| GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) |
| None found. |
| GHS Label elements, including precautionary statements |
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| Pictogram | |
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| Hazard statement(s) |
| None found. |
| Precautionary statement(s) |
| None found. |
| Oral/Parenteral Toxicity: |
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Not determined
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| Dermal Toxicity: |
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Not determined
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| Inhalation Toxicity: |
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Not determined
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Safety in Use Information:
| Category: | | food additive and cosmetic agents |
| Recommendation for butyrum usage levels up to: | | | not for fragrance use.
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Safety References:
References:
Other Information:
| FDA Listing of Food Additive Status: | View |
| Wikipedia: | View |
Potential Blenders and core components note
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
Articles:
| Google Patents:Butter having excellent flavor and high content of nonfat milk solids, and method for producing same |
| PubMed:Clarifying the butter Boletes: a new genus, Butyriboletus, is established to accommodate Boletus sect. Appendiculati, and six new species are described. |
| PubMed:Diacetyl: Occurrence, Analysis, and Toxicity. |
| PubMed:Evaluation of engineering controls for the mixing of flavorings containing diacetyl and other volatile ingredients. |
| PubMed:Palatability and stability of shortbread made with low saturated fat content. |
| PubMed:Fatty acid and sensory profiles of Caciocavallo cheese as affected by management system. |
| PubMed:Evaluation of antiradical activity of different cocoa and chocolate products: relation with lipid and protein composition. |
| PubMed:Volatile organic compounds profile during milk fermentation by Lactobacillus pentosus and correlations between volatiles flavor and carbohydrate metabolism. |
| PubMed:Increased respiratory disease mortality at a microwave popcorn production facility with worker risk of bronchiolitis obliterans. |
| PubMed:In vitro propagation of peanut (Arachis hypogaea L.) by shoot tip culture. |
| PubMed:Flavor and antioxidant capacity of peanut paste and peanut butter supplemented with peanut skins. |
| PubMed:Lingual tactile acuity and food texture preferences among children and their mothers. |
| PubMed:Consumer perception and sensory effect of oxidation in savory-flavored yogurt enriched with n-3 lipids. |
| PubMed:Selection of groundnut variety for making a good quality peanut butter. |
| PubMed:Sensory evaluation ratings and moisture contents show that soy is acceptable as a partial replacement for all-purpose wheat flour in peanut butter graham crackers. |
| PubMed:Main odorants in Jura flor-sherry wines. Relative contributions of sotolon, abhexon, and theaspirane-derived compounds. |
| PubMed:Theobroma cacao L., "The food of the Gods": quality determinants of commercial cocoa beans, with particular reference to the impact of fermentation. |
| PubMed:Discovery of new lactones in sweet cream butter oil. |
| PubMed:Flavor evaluation of yak butter in Tsinghai-Tibet Plateau and isolation of microorganisms contributing flavor. |
| PubMed:General food semiochemicals attract omnivorous German cockroaches, Blattella germanica. |
| PubMed:Emission of diacetyl (2,3 butanedione) from natural butter, microwave popcorn butter flavor powder, paste, and liquid products. |
| PubMed:Investigation of interactions between texture and ortho- and retronasal olfactory stimuli using psychophysical and electrophysiological approaches. |
| PubMed:Characterization and quantification of odor-active compounds in unsaturated fatty acid/conjugated linoleic acid (UFA/CLA)-enriched butter and in conventional butter during storage and induced oxidation. |
| PubMed:Solid-phase microextraction for the determination of volatile compounds in the spoilage of raw ground beef. |
| PubMed:Diacetyl exposures in the flavor manufacturing industry. |
| PubMed:Evaluation of the butter flavoring chemical diacetyl and a fluorochemical paper additive for mutagenicity and toxicity using the mammalian cell gene mutation assay in L5178Y mouse lymphoma cells. |
| PubMed:A case of flavor-induced lung disease. |
| PubMed:The effect of refrigerated and frozen storage on butter flavor and texture. |
| PubMed:Sensory properties of meal replacement bars and beverages made from whey and soy proteins. |
| PubMed:Optimization of trans-resveratrol concentration and sensory properties of peanut kernels by slicing and ultrasound treatment, using response surface methodology. |
| PubMed:Effect of cold storage and packaging material on the major aroma components of sweet cream butter. |
| PubMed:Fixed obstructive lung disease among workers in the flavor-manufacturing industry--California, 2004-2007. |
| PubMed:Front-face fluorescence measurement of photosensitizers and lipid oxidation products during the photooxidation of butter. |
| PubMed:Identification of the characteristics that drive consumer liking of butter. |
| PubMed:Popcorn-worker lung caused by corporate and regulatory negligence: an avoidable tragedy. |
| PubMed:Identification of the key aroma compounds in cocoa powder based on molecular sensory correlations. |
| PubMed:Inverse gas chromatographic evaluation of the influence of soy protein on the binding of selected butter flavor compounds in a wheat soda cracker system. |
| PubMed:Sensory evaluation of whey and sweet cream buttermilk. |
| PubMed:Sensory, functional, and analytical comparisons of whey butter with other butters. |
| PubMed:Compositional and functional properties of buttermilk: a comparison between sweet, sour, and whey buttermilk. |
| PubMed:Effect of vacuum-condensed or ultrafiltered milk on pasteurized process cheese. |
| PubMed:Effect of culture conditions on production of butter flavor compounds by Pediococcus pentosaceus and Lactobacillus acidophilus in semisolid maize-based cultures. |
| PubMed:Chemical, physical, and sensory properties of dairy products enriched with conjugated linoleic acid. |
| PubMed:Evaluation of antioxidant capacity of cereal brans. |
| PubMed:Physical and sensory properties of dairy products from cows with various milk fatty acid compositions. |
| PubMed:Synthesis of the racemate and both enantiomers of massoilactone. |
| PubMed:Physical and processing properties of milk, butter, and cheddar cheese from cows fed supplemental fish meal. |
| PubMed:Antimicrobial properties of commercial annatto extracts against selected pathogenic, lactic acid, and spoilage microorganisms. |
| PubMed:Composition and flavor of milk and butter from cows fed fish oil, extruded soybeans, or their combination. |
| PubMed:Composition and properties of milk and butter from cows fed fish oil. |
| PubMed:Effects of milk fat, cocoa butter, or selected fat replacers on flavor volatiles of chocolate ice cream. |
| PubMed:Effect of milk fat, cocoa butter, and whey protein fat replacers on the sensory properties of lowfat and nonfat chocolate ice cream. |
| PubMed:Flavor release from salad dressings: sensory and physicochemical approaches in relation with the structure. |
| PubMed:Systemic allergic reaction following ingestion of undeclared peanut flour in a peanut-sensitive woman. |
| PubMed:Diacetyl formation by lactic bacteria. |
| PubMed:Sensory properties of chocolate and their development. |
| PubMed:Chocolate: a flavor and texture unlike any other. |
| PubMed:Chilean hazelnut butter, a new alternative for consumers. |
| PubMed:Effects of diet containing extruded full-fat soybeans or butter on the growth, composition, and sensory characteristics of pork. |
| PubMed:Composition and flavor of milk and butter from cows fed unsaturated dietary fat and receiving bovine somatotropin. |
| PubMed:Insulin potentiating factor and chromium content of selected foods and spices. |
| PubMed:Effect of microwave and conventional baking on yellow cakes. |
| PubMed:Influence of similarly flavored milk replacers and starters on calf starter consumption and growth. |
| PubMed:Free fatty acids and the flavor of dairy products. |
| PubMed:GREEN FLAVOR DEFECT IN LACTIC STARTER CULTURES. |
| PubMed:Influence of soybeans on the flavor of milk, cream, and butter, and on the body and texture of butter. |
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