ToughDiamond wrote:
The buttery flavouring could be diacetyl, which has a bit of a question mark over its toxicity.
When inhaled.So umm... don't inhale it, just eat it. It's a naturally occurring substance; it's why butter tastes like butter.
As to why not use real butter, real butter is mostly fat. Sometimes I want the buttery flavour without adding (more) fat.
Diacetyl arises naturally as a byproduct of fermentation. In some fermentative bacteria, it is formed via the thiamine pyrophosphate-mediated condensation of pyruvate and acetyl CoA. Sour (cultured) cream, cultured buttermilk, and cultured butter are produced by inoculating pasteurized cream or milk with a lactic starter culture, churning (agitating) and holding the milk until a desired pH drop (or increase in acidity) is attained. Cultured cream, cultured butter, and cultured buttermilk owe their tart flavour to lactic acid bacteria and their buttery aroma and taste to diacetyl. Malic acid can be converted to lactic acid to make diacetyl.
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