Enzyme Modified Butter

Enzyme-modified butter is made by using enzymes to break down butterfat. This process changes the butter's flavor and aroma compounds. It is often used to create a more intense, concentrated butter flavor.

Manufacturers add enzyme-modified butter to enhance the buttery taste and aroma in foods. It is commonly found in baked goods, soups, sauces, and dairy products where a strong butter flavor is desired.

Enzyme-modified butter is generally recognized as safe (GRAS) by the FDA. It is a natural food ingredient derived from butter. Regulatory bodies like JECFA have evaluated similar dairy derivatives, but specific evaluations for enzyme-modified butter are not widely publicized. At typical consumption levels, it is not associated with adverse health effects.