Artificial butter flavoring: Difference between revisions
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'''Artificial butter flavoring''' may contain [[Diacetyl]] or [[acetoin]], two compounds that give [[butter]] its characteristic taste. Because of this, manufacturers of [[margarine]]s or similar [[Vegetable fats and oils|oil]]-based products typically add diacetyl and acetoin (along with [[beta carotene]] for the yellow color) to make the final product butter-flavored, because it would otherwise be relatively tasteless.<ref>Pavia et al., Introduction to Organic Laboratory Techniques, 4th ed., ISBN 978-0-495-28069-9</ref> |
'''Artificial butter flavoring''' may contain [[Diacetyl]] or [[acetoin]], two compounds that give [[butter]] its characteristic taste. Because of this, manufacturers of [[margarine]]s or similar [[Vegetable fats and oils|oil]]-based products typically add diacetyl and acetoin (along with [[beta carotene]] for the yellow color) to make the final product butter-flavored, because it would otherwise be relatively tasteless.<ref>Pavia et al., Introduction to Organic Laboratory Techniques, 4th ed., ISBN 978-0-495-28069-9</ref> |
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Revision as of 15:33, 22 September 2012
Artificial butter flavoring may contain Diacetyl or acetoin, two compounds that give butter its characteristic taste. Because of this, manufacturers of margarines or similar oil-based products typically add diacetyl and acetoin (along with beta carotene for the yellow color) to make the final product butter-flavored, because it would otherwise be relatively tasteless.[1]
Diacetyl fumes have been associated with bronchiolitis obliterans a rare and life-threatening form of non-reversible obstructive lung disease in which the bronchioles (small airway branches) are compressed and narrowed by fibrosis (scar tissue) and/or inflammation.[2][3]
Notes
- ^ Pavia et al., Introduction to Organic Laboratory Techniques, 4th ed., ISBN 978-0-495-28069-9
- ^ Merriam-Webster Medical Dictionary > bronchiolitis obliterans Retrieved on August, 2010
- ^ Harber P, Saechao K, Boomus C (2006). "Diacetyl-induced lung disease". Toxicol Rev. 25 (4): 261–272. doi:10.2165/00139709-200625040-00006. PMID 17288497.
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