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Source
Unknown
Not yet classified by editors
Allergen
No
Role in food
Butyric acid and its salts are used as flavoring agents to impart buttery or …
What it is
Butyric acid is a short-chain fatty acid that occurs naturally in many foods, including butter, cheese, and some fruits and vegetables. It can be produced through the fermentation of carbohydrates by certain bacteria. In food production, it is often synthesized.
Why it's used
Butyric acid and its salts are used as flavoring agents to impart buttery or cheesy notes to foods. They are commonly found in baked goods, dairy products, and savory snacks where a rich, buttery flavor is desired.
Health notes
In the U.S., butyric acid is generally recognized as safe (GRAS) by the FDA for use as a flavoring substance. It is a natural component of the human diet and is produced by gut bacteria. International bodies like JECFA have evaluated butyric acid and its salts, and EFSA has also assessed related compounds. Evidence suggests it plays a role in gut health, but high concentrations can be irritating.
Allergen info
Butyric acid is not derived from any of the nine FDA major allergens and does not contain gluten.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.