butter caramel flavor

Butter caramel flavor is a synthetic flavoring compound known for imparting a caramellic note reminiscent of rich butter caramel confectionery. This flavor belongs to the broader class of food flavorings designed to recreate sweet, creamy caramel sensations often found in desserts and confectionery. Known also as caramel butter flavor, it serves as a key ingredient in various formulations to enrich taste profiles. Its sensory profile mainly features caramellic characteristics, linking it closely to caramelized sugar notes combined with the smoothness of butter. Butter caramel flavor is typically derived from blends of aroma chemicals formulated to simulate natural butter and caramel aromas. For detailed chemical data, it links to controlled vocabulary entries such as PubChem. This flavor is widely employed in many flavored products across the food industry, from baked goods to dairy-associated confections, enhancing sweetness and creamy appeal.

In nature, pure butter caramel flavor compounds do not occur but are formulated to mimic the aroma of cooked butter and caramelized sugar, which appear in cooked dairy and confectionery products. This flavor finds tailored use primarily in flavored products of all types, including baked goods, dairy-flavored treats, and confectionery items. It is recognized within food flavoring standards such as FEMA (US), which governs flavor ingredient usage and safety in food products. The flavoring is formulated to deliver consistent caramellic notes in applications requiring buttery caramel taste enhancement, contributing richness and sweetness distinctive of caramelized butter notes. Notably, the flavor is not recommended for use in fragrance products.

Butter caramel flavor typically comprises a blend of aroma compounds selected for volatility and stability to recreate a caramellic butter scent. These compounds exhibit physical properties conducive to incorporation into diverse liquid or powder food matrices, such as suitable solubility in lipophilic and aqueous carriers and compatibility with heat processing used in baking and confectionery manufacture. The flavor’s chemical constituents usually have moderate boiling points, ensuring persistence of aroma without excessive evaporation during product preparation. Lack of reported toxicity classifications suggests chemical stability and low hazard during intended use, though detailed physicochemical parameters depend on the specific flavor formulation.

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:
flavored products of all types
Recommendation for butter caramel flavor usage levels up to:
	not for fragrance use.

Safety references

None found