Butter EMC (Enzyme Modified Butter) is a concentrated flavor solution obtained through the controlled breakdown of fresh butter using specific enzymes. This technology enables you to achieve the characteristic milky-creamy aroma and rich mouthfeel of butter at significantly lower usage levels, providing a major advantage in industrial production.
Adds genuine butter depth and fresh dairy notes to your food products without the use of synthetic flavorings.
Features a much stronger aroma profile compared to traditional butter; dosages between 0.1% and 0.5% create a distinct flavor impact.
Retains its characteristic aroma during heat treatments such as baking, cooking, and spraying, ensuring long-lasting flavor.
As a dairy-derived product, it appears as a natural component in ingredient lists, supporting positive consumer perception.
| Application | Critical Factor | Target Result | Usage Method |
|---|---|---|---|
| Bakery Products | Aroma Retention | Appetizing scent in cakes and biscuits | Add to oil phase or mix |
| Sauces & Soups | Creamy Texture | Rich mouthfeel and dairy notes | During final mixing stage |
| Margarines & Spreads | Natural Taste | Authentic butter flavor in vegetable oils | Dosing during melting stage |
| Confectionery & Fillings | Low Dosage | Depth in caramels and creams | Homogeneous integration |
Contact our technical team for information on the most suitable Butter EMC form (liquid/paste) and application rates for your products.
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