Butter Esters Flavor And Fragrance CAS 97926-23-3 Liquid Used For Daily Chemicals

As a natural fragrance, it is used in the preparation of food flavor and daily chemical flavor, mainly used in coconut,caramel,milk, butterscotch sugar, cream and fat

Butter Esters, is made from milk and/or cream or thin cream (fermented or unfermented) as raw materials, with or without the addition of food additives and nutritional supplements, processed into a product with a fat content of not less than 99.8%.

Butter, Esters Natural is a liquid that is yellow to clear in color. It has a yellow liquid on top and a white precipitate on the bottom. This product is used as a natural flavor substance.

Butter oil is extracted from butter with hexane, using a rolling boil technique. The resulting 10% butter oil in hexane is converted to butyl esters, using butanol in place of methanol as specified in the official final action method, 28.063-28.067. A water wash and centrifuge technique is used to remove butanol from the n-hexane-butyl ester solution. Conversions to butyl esters are quantitative by the boron trifluoride, sulfuric acid, and sodium butoxide procedures. When methyl ester methods are used, there are serious losses of the short chain volatile and water-soluble acids, making the methyl ester procedures questionable for determining the authenticity of milk fat.