butter acids

General Material Information

Preferred name	butter acids
Trivial Name	Fatty acids, butter
Short Description	fatty acids, butter
Formula	unspecified
CAS Number	85536-25-0
FEMA Number	2171
ECHA Number	287-506-7
FDA UNII	Search
FDA Patent	No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm	85536-25-0 ; BUTTER ACIDS
Synonyms	butter acids type natural butter derivatives natural butter, acids natural fatty acids butter fatty acids, butter butter fatty acids

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Perfumer & Flavorists	Start search
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NCBI	Start search

Literature & References

	butter fatty acids
Canada Domestic Sub. List:	85536-25-0
Pubchem (sid):	135332280

Publications by PubMed
Palatability and stability of shortbread made with low saturated fat content.
Volatile organic compounds profile during milk fermentation by Lactobacillus pentosus and correlations between volatiles flavor and carbohydrate metabolism.
Discovery of new lactones in sweet cream butter oil.
Selection of groundnut variety for making a good quality peanut butter.
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.
Composition and flavor of milk and butter from cows fed unsaturated dietary fat and receiving bovine somatotropin.
The effect of refrigerated and frozen storage on butter flavor and texture.
Composition and flavor of milk and butter from cows fed fish oil, extruded soybeans, or their combination.
Consumer perception and sensory effect of oxidation in savory-flavored yogurt enriched with n-3 lipids.
Inverse gas chromatographic evaluation of the influence of soy protein on the binding of selected butter flavor compounds in a wheat soda cracker system.
Fatty acid and sensory profiles of Caciocavallo cheese as affected by management system.
Composition and properties of milk and butter from cows fed fish oil.
Effect of cold storage and packaging material on the major aroma components of sweet cream butter.
Effects of diet containing extruded full-fat soybeans or butter on the growth, composition, and sensory characteristics of pork.
Effect of culture conditions on production of butter flavor compounds by Pediococcus pentosaceus and Lactobacillus acidophilus in semisolid maize-based cultures.
Free fatty acids and the flavor of dairy products.
FUNCTIONAL CHARACTERS EVALUATION OF BISCUITS SUBLIMATED WITH PURE PHYCOCYANIN ISOLATED FROM SPIRULINA AND SPIRULINA BIOMASS.
Chemical, physical, and sensory properties of dairy products enriched with conjugated linoleic acid.
Flavor release from salad dressings: sensory and physicochemical approaches in relation with the structure.
In vitro propagation of peanut (Arachis hypogaea L.) by shoot tip culture.
Physical and sensory properties of dairy products from cows with various milk fatty acid compositions.
Antimicrobial properties of commercial annatto extracts against selected pathogenic, lactic acid, and spoilage microorganisms.
Evaluation of antioxidant capacity of cereal brans.
Diacetyl formation by lactic bacteria.
Identification of the key aroma compounds in cocoa powder based on molecular sensory correlations.

Other Information

FDA Substances Added to Food (formerly EAFUS):	View
HMDB (The Human Metabolome Database):	HMDB39842
FooDB:	FDB019496
Export Tariff Code:	3302.10.9000
Wikipedia:	View

Suppliers

Advanced Biotech	Bell Flavors & Fragrances
Berjé	Corman
Parchem	Penta International
Taytonn ASCC	WholeChem
Advanced Biotech. Inc.	Berje Inc.
Penta International Corporation	Taytonn ASCC Pte Ltd
WholeChem, LLC

PhysChem Properties

Material listed in food chemical codex	No
Solubility
ethyl alcohol, vary slightly	Yes
oils	Yes
water, 0.04073 mg/L @ 25 °C (est)	Yes

Organoleptic Properties

Odor Type: Oily
buttery, oily, fatty, dairy, creamy, waxy, milky, sweet
Odor strength	medium
Substantivity	400 hour(s) at 100.00 %
General comment	At 100.00 %. butter oily fatty
Mosciano, Gerard P&F 19, No. 6, 53, (1994)	Fatty, dairy and creamy with a sweet, cultured, waxy and milky undernote
Flavor Type: Fatty
fatty, creamy, waxy, dairy, milky
Mosciano, Gerard P&F 19, No. 6, 53, (1994)	At 50.00 ppm. Fatty, creamy and waxy with a deep, dairy and milky mouthfeel

Potential Uses

Applications	flavor and fragrance agents
Flavoring purposes	Butter

Safety Information

Safety information

Preferred SDS: View

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

Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 3
Click here to view publication 3
	average usual ppm	average maximum ppm
baked goods:	-	8.30000
beverages(nonalcoholic):	-	2.00000
beverages(alcoholic):	-	-
breakfast cereal:	-	-
cheese:	-	-
chewing gum:	-	-
condiments / relishes:	-	-
confectionery froastings:	-	-
egg products:	-	-
fats / oils:	-	-
fish products:	-	-
frozen dairy:	-	3.00000
fruit ices:	-	3.00000
gelatins / puddings:	-	-
granulated sugar:	-	-
gravies:	-	-
hard candy:	-	2800.00000
imitation dairy:	-	-
instant coffee / tea:	-	-
jams / jellies:	-	-
meat products:	-	-
milk products:	-	-
nut products:	-	-
other grains:	-	-
poultry:	-	-
processed fruits:	-	-
processed vegetables:	-	-
reconstituted vegetables:	-	-
seasonings / flavors:	-	-
snack foods:	-	-
soft candy:	-	-
soups:	-	-
sugar substitutes:	-	-
sweet sauces:	-	-

Safety references

EPI System: View

EPA Substance Registry Services (TSCA):85536-25-0

EPA ACToR:Toxicology Data

EPA Substance Registry Services (SRS):Registry

National Institute of Allergy and Infectious Diseases:Data

butter fatty acids

Chemidplus:0085536250