Butter Flavors

Technologies for the hydrolysis of butterfat to produce and concentrate the free fatty acids to enhance the butter flavor of products have been available for decades. More recently, biotechnologists have developed methods for producing a variety of fairly pure enzymes, economically and in large quantities. The increased availability of lipases (glycerol ester hydrolases) from microbial sources has made it possible for researchers to employ the catalytic properties of these enzymes in innovative ways. One application in which the use of lipases has become well established is the production of lipolyzed flavor from feedstocks of natural origin. Immobilization of lipases on hydrophobic supports has the potential to (1) preserve, and in some cases enhance, the activity of lipases over their free counterparts; (2) increase their thermal stability; (3) avoid contamination of the lipase-modified product with residual activity; (4) increase system productivity per unit of lipase employed; and (5) permit the development of continuous butter flavor.

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