Milk Butter/Butter Oil Flavor is a food additive designed to mimic the rich, full-bodied aroma of fresh cream or natural anhydrous butter.
Milk-Cream Flavor is a “heavy cream” version of milk flavorings, characterized by a triple aroma of “milk fat, butter, and caramel sweetness.” Its core aroma compounds are 2,3-butanedione (milk aroma), δ-decanolide (cream), acetoin (butter), 5-methylfurfural (caramel sweetness), and a small amount of ethyl butyrate (for fruit and milk harmony), produced through enzymatic hydrolysis of butter or milk fat followed by a Maillard reaction.
Flavor Characteristics: Possesses a highly replicated aroma of matured milk fat.
Aroma Layers: The top notes are a fresh and full-bodied milky aroma; the middle notes exhibit a rich, buttery feel; and the base notes have a warm, steamed milky aroma and a lingering sweetness.
Core Function: Besides providing aroma, its greatest advantage lies in delivering a “mouthfeel.” It mimics the silky smoothness and roundness of high milk fat content, significantly enhancing the flavor depth of low-fat products.
Food Milk Butter/Butter Oil Flavour is used in Toast, cake, biscuit, filling, bread, milk tea, beverage, dairy products, ice cream, ice lolly, pudding, custard, milk candy, nougat, popcorn, oat milk, soy milk, hot pot base, yogurt, fishing bait, etc
Main Uses:
It is the preferred flavoring solution for foods seeking “fullness” and “high milkiness” in 2026:
Baked Goods: Raw toast, raw milk rolls, rich cakes (such as pound cake), cookies, pastry fillings (such as buttercream, custard), bread crust coatings.
Dairy Products and Frozen Drinks: Thick milk tea, flavored milk beverages, reconstituted milk, ice cream, popcorn, pudding, milk jelly.
Confectionery and Snacks: Milk candy, white chocolate, nougat, milk-flavored popcorn with oil spray, sandwich cookies.
Plant-Based Products: Used in oat milk, soy milk, and other plant-based milks to compensate for the lack of animal fat aroma and smoothness in plant proteins.
Seasoning: Used in making complex cream sauces, hot pot bases (to increase creaminess), and Western-style thick soups.
Food Milk Butter/Butter Oil Flavour is used in Toast, cake, biscuit, filling, bread, milk tea, beverage, dairy products, ice cream, ice lolly, pudding, custard, milk candy, nougat, popcorn, oat milk, soy milk, hot pot base, yogurt, fishing bait, etc
Dosage and Usage Suggestions:
Bread, cakes, cookies: 0.2%;
Hard candy, milk candy: 0.2%;
Ice cream, yogurt: 0.1–0.2%;
Milk tea, coffee, cereal: 0.05–0.1%;
External application to puffed foods: 0.3–0.8%;
Pet food, fish bait: 0.1–0.3%;
Food Milk Butter/Butter Oil Flavour is used in Toast, cake, biscuit, filling, bread, milk tea, beverage, dairy products, ice cream, ice lolly, pudding, custard, milk candy, nougat, popcorn, oat milk, soy milk, hot pot base, yogurt, fishing bait, etc
