Enzyme Modified Butter Fat And Oil

Enzyme modified butter fat and oil is made by using enzymes to change the structure of butterfat and oils. This process can alter the flavor, texture, and melting properties of the fat. The resulting ingredient is often used to improve the sensory qualities of food products.

Manufacturers use enzyme modified butter fat and oil to enhance flavor and texture, and to improve mouthfeel in foods. It can also help with emulsification, keeping oil and water mixed. It is commonly found in soups, sauces, baked goods, and dairy products.

Enzyme modified butter fat and oil is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of fat, which provides calories and essential fatty acids. Regulatory bodies like JECFA and EFSA have evaluated fats and oils, and this modified form is considered safe when consumed as part of a balanced diet. No significant health concerns are associated with its typical use in foods.