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butyrum

food additive and cosmetic agents
2D:
3D:
CAS Number: 8029-34-3
FDA UNII: Search
Category: food additive and cosmetic agents
IUPAC Name: butyrum

US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:

Google Scholar:Search
Google Books:Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Google Patents:Search
US Patents:Search
EU Patents:Search
PubMed:Search
NCBI:Search

Physical Properties:

Appearance:pale yellow waxy solid (est)
Assay: 95.00 to 100.00
Food Chemicals Codex Listed: No

Cosmetic Information:

CosIng:cosmetic data
Cosmetic Uses: skin conditioning - emollient

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:

Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in Use Information:

Category:
food additive and cosmetic agents
Recommendation for butyrum usage levels up to:
not for fragrance use.

Safety References:

AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
National Institute of Allergy and Infectious Diseases:Data
Chemidplus:0008029343

References:

Pubchem (sid):135330790

Other Information:

FDA Listing of Food Additive Status:View
Wikipedia:View

Potential Blenders and core components :

None Found

Potential Uses:

emollients

Occurrence (nature, food, other):

butter
Search PMC Picture

Synonyms:

butter

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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