Cream Cheese
It gives food the characteristic aroma of milk, sweetness and cheese, and is the core sour component of dairy flavor.
Isobutyric Acid
Cream cheese and fruity sour spices
Product Overview & Features
Cream cheese and fruity sour spices
Isobutyric acid has a long-lasting, pungent smell, and after dilution it has a milky, sweet, cheesey and fruity aroma. Very low concentration (ppm level) can be used in dairy products and cheese flavors to simulate natural fermentation flavors; in meat flavors, it synergizes with sulfide to produce "barbeque aroma". It is used to prepare food flavors such as assorted fruits, apples, vanilla, bread, dairy products, cheese, yeast culture, caramel and butterscotch. The concentration in the final flavored food is approximately 4.1 to 470 mg/kg.
Contact Us Now- Chemical Formula
- C₄H₈O₂
- Applicable Standard
- Q/KDSW 23-2019
- CAS No.
- 79-31-2
- Product Characteristics
- Colorless oily liquid with strong pungent odor
- Packaging
- 25kg/barrel
Product Applications
Fermentation Simulation
Very low concentrations can simulate natural fermentation flavors and are used in dairy and cheese flavors.
BBQ Collaboration
In meat essence, it cooperates with sulfide to produce barbecue aroma, enhancing the real aroma of meat products.
Baking and Flavoring
Used in bakery food flavors such as bread, caramel and butterscotch.
