Food-grade butter flavoring is a food additive that mimics the rich, full-bodied aroma of natural butter. It aims to provide the characteristic milky, fatty, and flavorful characteristics of butter while avoiding the high cost, susceptibility to oxidation and spoilage, or high fat content of natural butter.
Flavor Characteristics: Butter flavoring has a rich, creamy aroma, a smooth and full-bodied taste, and usually a slight sweetness or saltiness (depending on the specific formula), providing a satisfying and pleasant experience. It highly replicates the flavor of fresh butter when heated or at room temperature.
Aroma Profile: A rich, mellow creamy aroma with a slight caramel and fermented milk undertone. The aroma is rounded and full-bodied, masking eggy odors and enhancing the “freshly baked” feel.
Key Ingredients: Butanedione, acetoin, dextrin-caprolactone, 2-heptanone, etc.; commonly found in oil-soluble/water-oil dual-use liquids, also available in powder form (dextrin-encapsulated), heat-resistant up to 180°C, and binds well to flour proteins.
Food Additive Butter Flavour is used in Cakes, cookies, bread, egg tarts, ice cream, sorbet, pudding, yogurt, mousse, jelly, potato chips, popcorn, candies and hard candies, milk tea, protein drinks and hot pot seasonings, etc
Applications:
Butter flavorings have extremely wide applications, spanning multiple fields including baking, snack foods, and condiments:
Baked Goods: A core flavoring agent in products such as cookies, bread, cakes, puff pastries, and egg tarts, providing a signature buttery aroma.
Snack Foods: Widely used in popcorn, potato chips, puffed foods, nuts, etc., as a topping powder or base flavoring.
Confectionery and Dairy Products: Used in the production of milk candy, toffee, margarine, whipped cream substitutes, ice cream, and yogurt.
Cooking and Seasoning: Can be used to enhance the flavor of instant noodle seasoning packets, soup bases, compound seasonings, and certain ready-made dishes.
Food Additive Butter Flavour is used in Cakes, cookies, bread, egg tarts, ice cream, sorbet, pudding, yogurt, mousse, jelly, potato chips, popcorn, candies and hard candies, milk tea, protein drinks and hot pot seasonings, etc
Recommended Dosage:
Bread/Cake/Cookie: Recommended form: oil-soluble/powder, recommended dosage: 0.1-0.5%, premixed with butter or fats, loss approximately 8% at 180℃;
Biscuits, Shortbread Dough: Recommended form: oil-soluble, recommended dosage: 0.2-0.4%, added later in dough mixing to reduce volatilization;
Dairy Products (Cheese, Butter, Yogurt): Recommended form: emulsified/powder, recommended dosage: 0.05-0.3%, added towards the end of aging to avoid prolonged sterilization at 85℃;
Confectionery (Toffee, Nougat): Recommended form: oil-soluble, recommended dosage: 0.1-0.3%, added during sugar boiling at 105-110℃ for minimal loss;
Puffed Foods (Popcorn, Potato Chips): Recommended form: dusting powder, recommended dosage: 0.8-1.2%. Coat with powder while still hot after spraying with oil; powder adhesion rate 8-10%;
Seasoning sauce/curry sauce: Recommended form: oil-soluble/emulsified; Recommended dosage: 0.05-0.2%; dissolves with oil to reduce the impact of salt on flavor;
Instant noodle seasoning packets: Recommended form: powder; Recommended dosage: 0.1-0.3%; premix with salt and MSG at a 1:10 ratio to ensure uniformity;
Food Additive Butter Flavour is used in Cakes, cookies, bread, egg tarts, ice cream, sorbet, pudding, yogurt, mousse, jelly, potato chips, popcorn, candies and hard candies, milk tea, protein drinks and hot pot seasonings, etc
