In lower-fat applications, Butter Buds products give back the rich, creamy, fatty mouthfeel and richness that go missing in these applications. Freedom to innovateįree fatty acids may not sound very exciting, but they do produce exciting results. This enzymatic reaction is recognised in the European Union as a 'natural flavouring preparation' under EC 1334/2008 because it occurs naturally in fats all the time - however, Butter Buds has found a way to control it and maximise its effects. The enzyme reaction Butter Buds employs liberates the fatty acids, and releases the full flavour profile of butter, cream and cheese. The problem is that, in butter fat itself, the fatty acids are bound fatty acids, and bound fatty acids are not very perceptible on the tongue. These fatty acids are what give butter not only its buttery taste but also the fatty, creamy richness that we are all familiar with.
The enzyme technology behind Butter Buds serves to maximise the flavour potential of the natural fatty acids found in butter fat. Butter Buds' products are excellent for reduced-fat applications, masking any off notes from added proteins and sweeteners, and enhancing value and quality perception of lower-costs products - all while allowing a clean label claim on the packaging.
The benefits for product developers go way beyond flavour.
Butter Buds' range of natural dairy concentrates does much more than just provide the flavour of butter, cream and cheese, also enhancing the value and cost perception of lower-cost products - all while providing a clean label.īutter Buds uses a proprietary enzymatic reaction process that greatly enhances the full flavour profile of the dairy product - from the top note all the way through to the rich creamy background notes that real butter, cream and cheese give to any formulation, instead of only the top-note butter taste that traditional flavours offer.
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