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butter oil CO2 extract

Butter oil CO2 extract is a dairy-derived substance with a characteristic buttery odor and flavor, used as a flavor and fragrance agent.

General Material Description

Butter oil CO2 extract is a natural flavor ingredient obtained through carbon dioxide extraction of milk fat, commonly referred to by synonyms such as butter fat CO2 extract and milk fat CO2 extract. This extract exhibits a distinct buttery odor and flavor characteristic of dairy fats. Its chemical composition reflects enriched butterfat components, delivering sensory properties that replicate fresh butter nuances. Butter oil CO2 extract is widely used in flavor and fragrance applications to impart creamy, rich buttery notes. Further information and controlled vocabulary details can be found on PubChem. The ingredient is typically sourced from animal milk fats subjected to supercritical CO2 extraction techniques, enhancing purity and flavor retention.

Occurrence, Applicability & Potential Uses

Butter oil CO2 extract occurs naturally as a concentrated derivative of milk fat, obtained via carbon dioxide extraction processes. This procedure selectively isolates flavor-active lipid fractions responsible for butter-like sensory characteristics. It is mainly employed in flavor and fragrance agents where a natural buttery aroma or taste is desired, such as in dairy product flavorings, baked goods, confections, and perfumery. Within fragrance formulation, standards like the IFRA Code of Practice (Global) guide its safe use ensuring consumer safety and regulatory compliance. The extract's profile makes it valuable for blending and modulating buttery notes in complex flavor systems.

Physico-Chemical Properties Summary

Butter oil CO2 extract comprises lipophilic molecules with strong affinity for oily and fatty matrices, facilitating their integration into lipid-based formulations. Its volatile compounds deliver pronounced buttery odor and flavor notes while maintaining stability under typical processing conditions. The extraction via supercritical carbon dioxide preserves delicate aroma constituents, resulting in a product with consistent sensory quality and reduced solvent residues. Physically, it presents as an oily substance, compatible with various solvents and emulsifiers. These properties enable effective use in both liquid and solid applications, supporting versatility in flavor and fragrance design.

FAQ

What is butter oil CO2 extract and what are its sensory characteristics?
Butter oil CO2 extract is a concentrated natural ingredient derived from milk fat through carbon dioxide extraction. It exhibits a characteristic buttery odor and flavor reminiscent of fresh butter, making it a valuable component in flavor and fragrance formulations. The extract captures the essence of dairy fat, providing creamy and rich sensory notes without the direct use of butter itself.
How is butter oil CO2 extract obtained and where is it commonly applied?
This extract is obtained by applying supercritical carbon dioxide extraction to milk fat, a method that selectively isolates key flavor compounds while minimizing solvent residues. It is commonly applied in flavor and fragrance industries to impart buttery nuances in products such as baked goods, dairy flavorings, and perfumery. Its stable physico-chemical properties allow its incorporation into diverse formulations requiring natural buttery notes.
What safety standards regulate butter oil CO2 extract and how is its usage managed?
Butter oil CO2 extract falls under regulations and guidelines like the IFRA Code of Practice (Global), which governs its use in fragrances to ensure consumer safety. Toxicological data currently indicate no classified hazards under OSHA HCS (29 CFR 1910). Safety assessments provided by organizations such as the RIFM support its safe application within recommended limits, with no specific precautionary statements mandated.

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Literature & References

Pubchem (cas):130935-39-6
Publications by PubMed
Chemical and enzymatic synthesis of a library of 2-phenethyl esters and their sensory attributes.
Synthesis and evaluation of odour-active methionyl esters of fatty acids via esterification and transesterification of butter oil.
The effect of butter oil on avoidance memory in normal and diabetic rats.
Dietary patterns in stroke patients in Northwest India.
Effects of cow ghee (clarified butter oil) & soybean oil on carcinogen-metabolizing enzymes in rats.
Oxidative stability of an extended shelf-life dairy-based beverage system designed to contribute to heart health.
Fatty acid composition including trans-fatty acids in edible oils and fats: probable intake in Indian population.
Ruminant-produced trans-fatty acids raise plasma HDL particle concentrations in intact and ovariectomized female Hartley guinea pigs.
Discovery of new lactones in sweet cream butter oil.
Easy access to aroma active unsaturated γ-lactones by addition of modified titanium homoenolate to aldehydes.
Development of ready-to-eat appetisers based on pepper and their quality evaluation.
Ruminant-produced trans-fatty acids raise plasma total and small HDL particle concentrations in male Hartley guinea pigs.
Lipid profiles and trans fatty acids in serum phospholipids of semi-nomadic Fulani in northern Nigeria.
The level of polyaromatic hydrocarbons in kajal and surma of major Indian brands.
Fate of Salmonella in dry confectionery raw materials.
Effect of N. sativa oil on impaired glucose tolerance and insulin insensitivity induced by high-fat-diet and turpentine-induced trauma.
[High conjugated linoleic acid (CLA) content in milk and dairy products using a dietary supplementation of sunflower seed in cows. Thrombogenic/atherogenic risk issues].
Functional properties of butter oil made from bovine milk with experimentally altered fat composition.
Lipids and lipid oxidation with emphasis on cholesterol oxides in some Indian sweets available in London.
Kinetic properties of a commercial and a native inoculum for aerobic milk fat degradation.
Effect of vacuum-condensed or ultrafiltered milk on pasteurized process cheese.
A cis-9,trans-11-conjugated linoleic acid-rich oil reduces the outcome of atherogenic process in hyperlipidemic hamster.
Physical properties of cream reformulated with fractionated milk fat and milk-derived components.
Physical and processing properties of milk, butter, and cheddar cheese from cows fed supplemental fish meal.
Effect of temperature of CO2 injection on the pH and freezing point of milks and creams.
Production of lipolyzed butteroil by a calf pregastric esterase immobilized in a hollow fiber reactor: III. Effect of glycerol.
Evaluation of volatile compounds in different types of ghee using direct injection with gas chromatography-mass spectrometry.
Lipolysis of butter oil by immobilized lamb pregastric esterase: I. Uniresponse kinetics-pH and temperature effects.
Effect of randomization of mixtures of butter oil and vegetable oil on absorption and lipid metabolism in rats.
Kinetics of Crystallization in n-Hexadecane and Cocoa Butter Oil-in-Water Emulsions Accounting for Droplet Collision-Mediated Nucleation.
A cost analysis of encapsulated spray-dried milk fat.
Effect of pH on the production of lipolyzed butter oil by a calf pregastric esterase immobilized in a hollow-fiber reactor: II. Multiresponse kinetics.
Effect of pH on the production of lipolyzed butter oil by a calf pregastric esterase immobilized in a hollow-fiber reactor: I. uniresponse kinetics.
Properties and stability of butter oil obtained from milk and yoghurt.
Preparative thin-layer chromatographic separation and subsequent gas chromatographic-mass spectrometric analysis of monoacylglycerols derived from butter oil by fungal degradation.
Oxidative stability of fish oil blended with butter.
Effects of butter oil blends with increased concentrations of stearic, oleic and linolenic acid on blood lipids in young adults.
Chemical and epidemiological aspects of modified butter oil fractions.
Physical treatments affecting the solid fat content of butter fat: thermal treatment of cream and membrane partition of butter oil.
Pharaoh ant (Hymenoptera: Formicidae) colony development after consumption of pyriproxyfen baits.
Vitamin E stimulates trabecular bone formation and alters epiphyseal cartilage morphometry.
Comparison of thermally oxidized lipids and acetaminophen with concurrent consumption of ethanol as inducers of liver cirrhosis.
Postprandial changes in platelet function and coagulation factors after high-fat meals with different fatty acid compositions.
Vitamin A distribution among fat globule core, fat globule membrane, and serum fraction in milk.
Sulphite analysis of food ingredients: false positive responses with butter flavourings in the optimized Monier-Williams method.
Enzymatic properties of lipase and characteristics production by Lactobacillus delbrueckii subsp. bulgaricus.
Liquid chromatographic method for the determination of nine phenolic antioxidants in butter oil: collaborative study.
High-fat spreadable processed cheese for people with high blood cholesterol.
Severe vitamin A deficiency in a rural village in the Hararge region of Ethiopia.
Modification of triacylglycerides and apolipoprotein B in rats fed diets containing whole milk, skim milk and milk proteins.
Lymph chylomicron size is modified by fat saturation in rats.
Hydrolysis of butteroil by immobilized lipase using a hollow-fiber reactor: part III. Multiresponse kinetic studies.
[Nutritional recovery in infants with congenital heart disease and severe malnutrition using a hypercaloric diet].
Reduction of plasma and hepatic triacylglycerides with whole milk-containing diets in rats.
Characterization of lipase of Pseudomonas fluorescens 27 based on fatty acid profiles.
Effect of dietary n-3 fatty acids on HMG-CoA reductase and ACAT activities in liver and intestine of the rabbit.
[Quantitative analysis of auto-oxidation products of cholesterol in food of animal origin].
Digestive lipolysis in the preruminant calf. The abomasal hydrolysis of butter oil, coconut oil, palm oil and tallow.
Distribution and degradation of HCCH & DDT residues in butter milk, butter & butter oil during processing.
Abomasum emptying in young dairy calves fed milk replacers containing animal or vegetable fats.
Persistence of foot-and-mouth disease virus in butter and butter oil.
Nutritional studies with randomized butter. Cholesteremic effects of butter-oil and randomized butter-oil man [proceedings].
Influence in rats of dietary fats during the perinatal period: effects upon brain chemistry of dams and offspring.
Influence in rats of dietary fats during the perinatal period: effects upon development and behavior of dams and offspring.
Cholesterol vehicle in experimental atherosclerosis. Part 15. Randomized butter and randomized lard.
Butyl ester preparation for gas-liquid chromatographic determination of fatty acids in butter.
Biosynthesis of triacylglycerols by rat intestinal mucosa in vivo.
Biosynthesis of diacylglycerols by rat intestinal mucosa in vivo.
Organochlorine content of milks, dairy products and animal feed ingredients: Ireland 1971-1972.
Recovery of volatile compounds from butter oil.
COMPOSITION OF MOLECULAR DISTILLATES OF BUTTER OIL: ISOLATION AND IDENTIFICATION OF COMPONENTS OTHER THAN GLYCERIDES.
Gas-liquid chromatographic analysis of the triglyceride composition of molecular distillates of butter oil.

General Material Information

Trivial Name butter oil CO2 extract
CAS Number 130935-39-6
FDA UNII Search
Synonyms
  • butter fat CO2 extract
  • milk fat CO2 extract

PhysChem Properties

Material listed in food chemical codex No

Organoleptic Properties

Odor Type: Buttery
creamy, dairy, fatty, cheesy
General comment At 100.00 %. buttery
Flavor Type: Buttery
buttery
General comment Butter

Safety Information

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:
flavor and fragrance agents
RIFM Fragrance Material Safety Assessment: Search
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice

Safety references

ClinicalTrials.gov:search
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