BUTTER FLAVOUR 4001
PRODUCT INFORMATION

DESCRIPTION
A light yellow to yellow coloured liquid with the aroma and flavour of melted butter.
Specific gravity at 25ēC: 1.050-1.150
APPLICATION This flavour is heat-resistant to 200ēC and is designed for flavouring biscuits, cakes and high boiling point confectionery and baking margarine.
Recommended Dosage
- Biscuits/ Cookies : 0.1% - 0.2%w/w of dough weight
- Cakes : 0.1%w/w of batter weight
- Margarine : 1% - 2%w/w in margarine base
- Toffees : 0.1%w/w
CLASSIFICATION
This flavour is classified as nature-identical for all countries.
STORAGE Keep sealed in a cool place, away from direct sunlight. It is stable for two years.
PACKING
- 25kg HDPE plastic drum
- 5kg plastic container packed in a carton of 4 x 5kg
BAKERY APPLICATION
1. Butter Cake Recipe with 50% Butter Replacement
Ingredients |
Sample A/ Control (g) |
Sample B/ With Butter flavour (g) |
Unsalted butter (softened) |
20 |
10 |
Vegetable shortening |
- |
10 |
Caster sugar |
23 |
23 |
Eggs |
23 |
23 |
Cake Flour |
26 |
26 |
Baking Powder |
0.4 |
0.4 |
Milk |
7.3 |
7.3 |
Salt |
0.3 |
0.3 |
Butter Flavour 4001 |
- |
0.10 |
Total |
100.0 |
100.0 |
2. Butter Cake Recipe with 100% Butter Replacement
Ingredients |
Sample A/ Control (g) |
Sample B/ With Butter flavour (g) |
Unsalted butter (softened) |
10 |
- |
Vegetable shortening |
10 |
20 |
Caster sugar |
23 |
23 |
Eggs |
23 |
23 |
Cake Flour |
26 |
26 |
Baking Powder |
0.4 |
0.4 |
Milk |
7.3 |
7.15 |
Salt |
0.3 |
0.3 |
Butter Flavour 4001 |
- |
0.15 |
Total |
100.0 |
100.0 |
Procedure:
- Cream the butter and sugar until fluffy. Add milk and egg yolks. Beat well.
- Sift the cake flour, salt and baking powder separately. Slowly add this into the batter mixture.
- Last add in the flavor and beaten egg whites and fold in.
- Pour the cake batter into baking pans and bake for 20-30 minutes (170-180ēC). Check the middle using bbq stick if not sticking, then remove.
Sensory design:
Rating Test was conducted, the 20 panelists were required to evaluate Sample A against Sample B for attributes such as color, aroma, taste, texture and flavour on a scale of 10. Also, chose their preferred sample among samples A and B.
Sample A = Control (without flavour)
Sample B = With Butter flavour 4001
Comments:
- Sample B has Natural buttery profile.
- Sample B has rich creamy taste and stronger buttery profile than Sample A.
- Sample B has nice aroma and richer taste than Sample A.
- Overall both cakes are soft, moist and fluffy and can be enjoyed as a tea time cake.
Results:
- Average rating shows that 90% of the panelists preferred Sample B with our Butter flavor 4001 to be better than the control sample with a 50% Butter replacement.
- Average rating shows that 80% of the panelists preferred sample B to be rich and stronger buttery aroma and profile with our Butter flavour 4001 than the control sample with a 100% Butter replacement.
Conclusion:
VK Butter Flavour 4001 is recommend to be used in Butter cake with 50% and 100% replacement of Butter with our Butter flavor 4001 @0.10% and 0.15% respectively. The customer can optimize their cost to have a cost saving of the Butter cake by replacing Butter with our Butter flavour 4001 and vegetable shortening in the base.
3. Butter Cookie Recipe with 100% Butter Replacement
Ingredients |
Sample A/ Control (g) |
Sample B/ With Butter flavour (g) |
Unsalted butter (softened) |
28 |
- |
Vegetable shortening |
- |
28 |
Caster sugar |
20 |
20 |
Plain Flour |
44.6 |
44.6 |
Baking Soda |
0.2 |
0.2 |
Milk |
7 |
6.85 |
Salt |
0.2 |
0.2 |
Butter Flavour 4001 |
- |
0.15 |
Total |
100.0 |
100.0 |
Procedure:
- Cream the butter and sugar until light and airy. Add in the milk and mix together.
- Sift the plain flour, salt and baking powder separately. Slowly add this into the mixture.
- Last add in the flavor and mix together in a dough.
- Transfer the cookie dough into a piping bag on a baking tray. Bake for 12-15 minutes (180-200ēC). Check the crust and color using knife if crispy, then remove.

Sensory design:
Rating Test was conducted, the 20 panelists were required to evaluate Sample A against Sample B for attributes such as color, aroma, taste, texture and flavour on a scale of 10. Also, chose their preferred sample among samples A and B.
Sample A = Control (without flavour)
Sample B = With Butter flavour 4001
Comments:
Sample B was preferred by majority of the panelists to have a stronger buttery aroma and profile as compared to the control sample. While some of the panelists chose the sample A (control) to have more natural taste and mouthfeel although it lacked in buttery aroma profile.
Result:
- Average rating among the 20 panelists shows that 75% of the panelists prefer sample B to be more crispy texture and more buttery taste profile than the control sample.
- The sample B was found to have crispy texture due to 100% butter replacement with veg shortening provided a better bite to the cookie.
Conclusion:
VK Butter Flavour 4001 is recommend to be applied in Butter cookie with 100% replacement of Butter with our Butter flavor 4001 @0.12- 0.15% dosages and premium quality vegetable shortening as a base in the cookie. The customer can optimize their cost to have a cost saving of the Butter.
Updated 05.05.20
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