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Artificial butter flavoring

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This is an old revision of this page, as edited by 70.72.208.5 (talk) at 23:56, 17 August 2020 (Given the largely clear bias revealed lately under Wikipedia hegemony. Just wondering why the largely uncorrelated "side affects" are treated as though they're a main topic. Should they not be a section, largely unsubstantiated? I realize though (and the world comes to this conclusion), Wikipedia has an editorial bias. Good luck, gatekeepers.). The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.

"Butter flavor" redirects here. For natural butter flavor, see butter.

Artificial butter flavoring may contain diacetyl, acetylpropionyl, or acetoin, three natural compounds in butter that contribute to its characteristic flavor. Because of this, manufacturers of margarines or similar oil-based products typically add diacetyl, acetylpropionyl 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]

Chronic industrial exposure to diacetyl fumes, such as in the microwave popcorn production industry, has 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]


References

  1. ^ Pavia; et al. (2010-02-02). Introduction to Organic Laboratory Techniques. p. 186. ISBN 978-1439049327.
  2. ^ Merriam-Webster Medical Dictionary > bronchiolitis obliterans Retrieved on August, 2010
  3. ^ 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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