What is Butter Fat, Enzyme-modified, With Added Butyric Acid?
Butter Fat, Enzyme-modified, With Added Butyric Acid (CAS Number 977093-25-6) is a specialty flavoring ingredient created through enzymatic modification of butter fat combined with supplemental butyric acid. Butyric acid is a short-chain fatty acid naturally present in butter and other fermented foods. The enzymatic modification process breaks down the butter fat into smaller molecular components, enhancing its flavor-release properties and creating more concentrated dairy and butter notes.
Common Uses
This ingredient is used primarily in processed food products where butter flavor enhancement is desired without adding significant amounts of dairy fat. Common applications include:
- Flavored snack foods and crackers
- Cheese-flavored products
- Baked goods and pastries
- Dairy-alternative products
- Savory sauces and condiments
- Popcorn and savory seasonings
The texturizing properties make it useful in formulations where both flavor and mouthfeel consistency are important considerations. Its concentrated form allows manufacturers to achieve butter flavor with lower ingredient quantities.
Safety Assessment
Butter fat itself is a well-established food ingredient with a long history of safe use. Butyric acid is naturally occurring in butter, milk, and fermented foods like yogurt and cheese, and has been safely consumed for centuries. The short-chain fatty acid is also produced during normal digestive processes.
According to FDA records, there have been zero reported adverse events associated with this specific additive and zero recalls. The lack of adverse event reports combined with the long history of safe use of component ingredients suggests an acceptable safety profile.
The enzymatic modification process is standard food technology used to create various flavor compounds and does not introduce novel or concerning chemical structures. Enzymes used in food processing are typically from food-grade sources and are either inactivated during processing or are common food enzymes with established safety records.
Regulatory Status
This ingredient has not been granted GRAS (Generally Recognized As Safe) status by the FDA as a direct additive, meaning it does not fall under the FDA's self-affirmed GRAS process. However, the absence of GRAS designation does not indicate a safety concern—it may reflect that formal GRAS documentation has not been submitted or that the ingredient is used in limited applications.
The ingredient appears on various flavor manufacturer registries and is available through regulated suppliers. It may be used under FDA regulations as a color additive or flavoring substance if it meets compositional specifications and usage levels.
Manufacturers using this ingredient must comply with FDA labeling requirements and identity standards. When used in products, it should be properly declared on ingredient lists according to applicable regulations.
Key Studies
Direct toxicological studies specific to this enzyme-modified butter fat formulation are limited in published literature. However, the component ingredients have extensive safety data:
- Butter fat and milk fat have been studied extensively with no safety concerns identified at normal consumption levels
- Butyric acid is widely researched; studies indicate it may have beneficial properties for digestive health when consumed in normal dietary amounts
- Enzymatic modification processes for fats are well-established and do not create novel toxic compounds
The safety assessment of this ingredient relies on the established safety of its components combined with the zero reported adverse events in FDA databases.