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Source
Animal-derived
Allergen
No
Role in food
Manufacturers use enzyme-modified butter oil to enhance or impart a rich, buttery flavor in …
What it is
Enzyme-modified butter oil is a dairy-derived ingredient made from butter oil. Enzymes are used to break down or alter the butter oil's components, changing its flavor and functional properties. This process can create a more concentrated or specific butter flavor.
Why it's used
Manufacturers use enzyme-modified butter oil to enhance or impart a rich, buttery flavor in food products. It is often found in baked goods, dairy products, sauces, soups, and snack foods where a distinct butter taste is desired.
Health notes
In the U.S., enzyme-modified butter oil is generally recognized as safe (GRAS) by the FDA when used as intended. Regulatory bodies like JECFA have evaluated similar dairy derivatives. At typical consumption levels found in food, it is not associated with adverse health effects. Evidence does not suggest significant health concerns for most consumers.
Allergen info
Enzyme-modified butter oil is derived from butter, which comes from milk. Therefore, it is a major allergen. It 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.