Flavoring | Vegan Gluten Free Low Calorie Diet (depending on formulation)

Butter Flavor

Various (e.g., Diacetyl, Butyric acid) Allergens: None (check specific product for dairy if natural")"
Butter Flavor

Sourcing & Taxonomy

  • Family N/A
  • Primary Cuisine Global
  • Seasonality Year-Round
  • Source Synthetic compounds|Plant extracts

The Forktionary Angle

"The dairy-free whisper of richness."

Definition

A concentrated flavoring agent designed to impart the taste and aroma of butter, often used in baked goods, popcorn, and sauces.

Sensory Profile

TasteButtery, Fatty
TextureLiquid (oily), Powdery
AromaCreamy, Rich
AcidityNeutral

Technical Metrics

Chemical Composition

Key compounds like diacetyl contribute to its distinct aroma and taste profile, mimicking natural butter.

Culinary Application

Provides butter taste without added fat or dairy, ideal for dietary restrictions or enhanced flavor in various dishes.

Usage Economics

A cost-effective and calorie-efficient way to infuse butter flavor, especially in large-scale food production.

Nutrition Facts

Per 1 tsp (5g)
Calories10
Total Fat0.5
Saturated Fat0.1
Trans Fat0
Cholesterol0
Protein0
Total Carbohydrate1
Dietary Fiber0
Total Sugars0
Calcium0
Iron0
Potassium0

Chef’s Secret

When using concentrated butter flavor, start with a small amount and taste as you go, as it can be overpowering quickly.

Substitutions

Best Match

Butter Extract

1:1

Similar concentrated flavor, often alcohol-based.

Margarine (Melted)

1:1

Provides fat and flavor, but alters texture.

Olive Oil + Salt

1:1 (as fat)

For a savory, rich base; adds different flavor profile.

Ghee (Clarified Butter)

1:1

Buying Guide

Check ingredient lists for dairy or allergens. Choose water-soluble for beverages, oil-soluble for fats.

Flavor Pairings

Popcorn Baked Goods Sauces Vegetables Mashed Potatoes

Recipes Using Butter Flavor

Auntie Irene's Foolproof Pie Crust Small Batch image 179
15 Minutes Or Less Crusts Pastry Dough 2 Occasion Holiday Event

Auntie Irene's Foolproof Pie Crust Small Batch

Say goodbye to tough, tasteless pie crusts! This recipe, passed down through generations, is the secret to flawlessly flaky pie crusts every time. Auntie Irene's foolproof method uses vinegar to create incredibly tender dough without any lingering aftertaste. This small batch makes enough for 4-6 crusts – perfect for home bakers! (For a larger batch (20-30 crusts), see recipe #100351). This is the same recipe my mother used when she baked hundreds of pies annually for church and senior center pie booths at the county fair!

See Complete Recipe