| CAS号 CAS Number: | 8029-34-3 |
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| ECHA EC 数 Number: | 310-127-6 |
类别 Category:food additive and cosmetic agents
美国 US/欧盟 EU/ fda / jecfa / fema / Flavis / 文献 Scholar /专利 Patent :
物理性质 Physical Properties:
| 出现 Appearance: | 淡黄蜡状固体（est） pale yellow waxy solid (est) |
| 化验 Assay: | 95.00至100.00 95.00 to 100.00
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| 食品化学品法典列表 Food Chemicals Codex Listed: | No |
感官特性 Organoleptic Properties:
| 来自其他 的气味和/或风味描述（如果找到）。 Odor and/or flavor descriptions from others (if found). |
化妆品信息 Cosmetic Information:
供应商 Suppliers:
| 科曼 Corman |
| 混合 Blends
味道 Flavor: characteristic 科曼 Corman 已 has 被创造 created 混合 blends of 蔬菜 vegetable 脂肪 脂肪 fats and 集中 concentrated butter to 结合 combine the 最好 best of 都 both 世界 worlds: 与 造黄油相比，定性解决方案更丰富，与纯黄油相比，更经济。专注于corman香基/香型知识！它们结合了卓越的黄油味，并保证了生产线上的性能和规律性。 more qualitative solutions compared to margarine and more economical compared to pure butter. Concentrates of the Corman expertise! They combine a superior buttery taste with guaranteed performance and regularity on the lines. |
| 科曼 Corman |
| 牛奶黄油 Dairy Butter
味道 Flavor: characteristic 科曼 Corman's is the 最大的 largest range of 黄油 butters for food 厂商 manufacturers. 黄油 Butters that are 完全地 completely 可定制的 customizable and 改编 adapted to the 约束 constraints of 您的 your 应用领域 applications: 散装黄油 bulk butter, 鞭打 whipped, 纹理化 texturized, 分馏 fractionated, 直接由奶油制成或具有适当的熔点。 made directly from cream or with adapted melting points. |
| 科曼 Corman |
| 粉末 Powders
味道 Flavor: characteristic 科曼 Corman 已 has 发达 developed a range of 功能性 functional 清洁 Clean 标签 Label 粉末 粉 powders: 奶油粉 powders of cream, 黄油和浓缩黄油 butter and concentrated butter, 酪乳粉，磷脂含量高。 buttermilk powder with a high level of phospholipids. |
安全信息 Safety Information:
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| 危害识别 Hazards identification |
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| 物质或混合物的分类 Classification of the substance or mixture |
| 根据29 cfr 1910（osha hcs）进行ghs分类 GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) |
| 没有找到。 None found. |
| ghs标签元素 GHS Label elements, 包括预防性声明 including precautionary statements |
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| 象形图 Pictogram | |
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| 危险说明 Hazard statement(s) |
| 没有找到。 None found. |
| 防范说明 Precautionary statement(s) |
| 没有找到。 None found. |
| 口服/肠胃外毒性 Oral/Parenteral Toxicity: |
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未定 Not determined
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| 皮肤毒性 Dermal Toxicity: |
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未定 Not determined
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| 吸入毒性 Inhalation Toxicity: |
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未定 Not determined
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使用安全信息 Safety in Use Information:
| 类别 Category: | food additive and cosmetic agents |
| 酪but使用水平的建议 Recommendation for butyrum usage levels up to: | | | 不用于香水。 not for fragrance use.
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安全参考 Safety references:
参考资料 References:
其他资料 Other Information:
| fda食品添加剂状况清单 FDA Listing of Food Additive Status: | 视图 View |
| 维基百科 Wikipedia: | 视图 View |
潜在搅拌机 Potential Blenders and 核心组件 core components note
潜在用途 Potential Uses:
存在（自然 Occurrence (nature, food, 其他） other): note
同义词 Synonyms:
文章 Articles:
| 谷歌专利 Google Patents:具有出色风味和高脂脱脂乳固体含量的黄油 Butter having excellent flavor and high content of nonfat milk solids, 及其制造方法 and method for producing same |
| 已发布 PubMed:澄清黄油牛肝菌 Clarifying the butter Boletes: 一个新属 a new genus, 丁酸菜 Butyriboletus, 被建立容纳牛肝菌教派。阑尾 is established to accommodate Boletus sect. Appendiculati, 描述了六个新物种。 and six new species are described. |
| 已发布 PubMed:二乙酰 Diacetyl: 存在 Occurrence, 分析 Analysis, 和毒性。 and Toxicity. |
| 已发布 PubMed:对含有二乙酰基和其他挥发性成分的调味料进行混合的工程控制评估。 Evaluation of engineering controls for the mixing of flavorings containing diacetyl and other volatile ingredients. |
| 已发布 PubMed:低饱和脂肪含量的脆饼的适口性和稳定性。 Palatability and stability of shortbread made with low saturated fat content. |
| 已发布 PubMed:受管理系统的影响，caciocavallo奶酪的脂肪酸和感官特征。 Fatty acid and sensory profiles of Caciocavallo cheese as affected by management system. |
| 已发布 PubMed:可可和巧克力产品的抗自由基活性评估 Evaluation of antiradical activity of different cocoa and chocolate products: 与脂质和蛋白质组成的关系。 relation with lipid and protein composition. |
| 已发布 PubMed:戊糖乳杆菌发酵牛奶过程中挥发性有机化合物的概况以及挥发性风味与碳水化合物代谢之间的关系。 Volatile organic compounds profile during milk fermentation by Lactobacillus pentosus and correlations between volatiles flavor and carbohydrate metabolism. |
| 已发布 PubMed:微波爆米花生产设施中的呼吸道疾病死亡率增加，且工 患有闭塞性细支气管炎。 Increased respiratory disease mortality at a microwave popcorn production facility with worker risk of bronchiolitis obliterans. |
| 已发布 PubMed: 茎尖培养法在花生（arachis hypogaea l。）的体外繁殖。 |
| 已发布 PubMed:花生酱和花生酱辅以花生皮的风味和抗氧化能力。 Flavor and antioxidant capacity of peanut paste and peanut butter supplemented with peanut skins. |
| 已发布 PubMed:儿童及其母亲的语言触觉敏锐度和食物质地偏好。 Lingual tactile acuity and food texture preferences among children and their mothers. |
| 已发布 PubMed:消费者对富含n-3脂质的咸味酸奶的氧化感觉和感官效果。 Consumer perception and sensory effect of oxidation in savory-flavored yogurt enriched with n-3 lipids. |
| 已发布 PubMed:外来植物对草食动物抗性和生长速率的选择。 Selection of groundnut variety for making a good quality peanut butter. |
| 已发布 PubMed:感官评估等级和水分含量表明，大豆可以替代花生酱全麦饼干中的通用小麦粉。 Sensory evaluation ratings and moisture contents show that soy is acceptable as a partial replacement for all-purpose wheat flour in peanut butter graham crackers. |
| 已发布 PubMed: 朱拉花雪利酒中的主要香气。 索托龙 sotolon的相对贡献 , Abhexon abhexon, 和theaspirane衍生的化合物。 and theaspirane-derived compounds. |
| 已发布 PubMed:可可氏 Theobroma cacao L., "众神的食物 The food of the Gods": 商业可可豆的质量决定因素 quality determinants of commercial cocoa beans, 特别要提到发酵的影响。 with particular reference to the impact of fermentation. |
| 已发布 PubMed:在甜奶油黄油中发现了新的内酯。 Discovery of new lactones in sweet cream butter oil. |
| 已发布 PubMed:青藏高原牛黄油的风味评价及微生物风味分离。 Flavor evaluation of yak butter in Tsinghai-Tibet Plateau and isolation of microorganisms contributing flavor. |
| 已发布 PubMed:一般食品化学信息素会吸引杂食性德国蟑螂 General food semiochemicals attract omnivorous German cockroaches, 德国小att。 Blattella germanica. |
| 已发布 PubMed:排放二乙酰（2 Emission of diacetyl (2,3丁二酮）来自天然黄油 3 butanedione) from natural butter, 微波爆米花黄油风味粉 microwave popcorn butter flavor powder, 糊 paste, 和液体产品。 and liquid products. |
| 已发布 PubMed:心理生理学和电生理学方法研究质地与口鼻和鼻后嗅觉刺激之间的相互作用。 Investigation of interactions between texture and ortho- and retronasal olfactory stimuli using psychophysical and electrophysiological approaches. |
| 已发布 PubMed:富含不饱和脂肪酸/共轭亚油酸（ufa / cla）的黄油以及常规黄油在储存和诱导氧化过程中气味活性化合物的特征和定量。 Characterization and quantification of odor-active compounds in unsaturated fatty acid/conjugated linoleic acid (UFA/CLA)-enriched butter and in conventional butter during storage and induced oxidation. |
| 已发布 PubMed:固相微萃取用于测定生绞碎牛肉变质中的挥发性化合物。 Solid-phase microextraction for the determination of volatile compounds in the spoilage of raw ground beef. |
| 已发布 PubMed:调味品制造业中的二乙酰基暴露。 Diacetyl exposures in the flavor manufacturing industry. |
| 已发布 PubMed:在15178y小鼠淋巴瘤细胞中使用哺乳动物细胞基因突变测定法评估了黄油调味剂化学二乙酰和氟化化学纸添加剂的致突变性和毒性。 Evaluation of the butter flavoring chemical diacetyl and a fluorochemical paper additive for mutagenicity and toxicity using the mammalian cell gene mutation assay in L5178Y mouse lymphoma cells. |
| 已发布 PubMed:一例因风味引起的肺部疾病。 A case of flavor-induced lung disease. |
| 已发布 PubMed:冷藏和冷冻储存对黄油风味和质地的影响。 The effect of refrigerated and frozen storage on butter flavor and texture. |
| 已发布 PubMed:用乳清和大豆蛋白制成的代餐棒和饮料的感官特性。 Sensory properties of meal replacement bars and beverages made from whey and soy proteins. |
| 已发布 PubMed:切片和超声处理优化花生米中反式白藜芦醇浓度和感官特性 Optimization of trans-resveratrol concentration and sensory properties of peanut kernels by slicing and ultrasound treatment, 使用响应面方法。 using response surface methodology. |
| 已发布 PubMed:冷藏和包装材料对甜奶油黄油的主要香气成分的影响。 Effect of cold storage and packaging material on the major aroma components of sweet cream butter. |
| 已发布 PubMed:在加利福尼亚州调味品制造业的工 中修复了阻塞性肺部疾病 Fixed obstructive lung disease among workers in the flavor-manufacturing industry--California, 2004-2007. |
| 已发布 PubMed:黄油光氧化过程中光敏剂和脂质氧化产物的正面荧光测量。 Front-face fluorescence measurement of photosensitizers and lipid oxidation products during the photooxidation of butter. |
| 已发布 PubMed:确定驱动消费者喜欢黄油的特征。 Identification of the characteristics that drive consumer liking of butter. |
| 已发布 PubMed:公司和法规疏忽造成的爆米花工 肺 Popcorn-worker lung caused by corporate and regulatory negligence: 可以避免的悲剧。 an avoidable tragedy. |
| 已发布 PubMed:分子感官相关性鉴定可可粉中主要香气化合物的方法 Identification of the key aroma compounds in cocoa powder based on molecular sensory correlations. |
| 已发布 PubMed:气相色谱法对大豆蛋白对小麦苏打饼干系统中所选黄油风味化合物的结合的影响进行了评估。 Inverse gas chromatographic evaluation of the influence of soy protein on the binding of selected butter flavor compounds in a wheat soda cracker system. |
| 已发布 PubMed:乳清和甜奶油酪乳的感官评估。 Sensory evaluation of whey and sweet cream buttermilk. |
| 已发布 PubMed:感官 Organoleptics, 功能性 functional, 以及乳清黄油与其他黄油的分析比较。 and analytical comparisons of whey butter with other butters. |
| 已发布 PubMed:酪乳的成分和功能特性 Compositional and functional properties of buttermilk: 甜蜜之间的比较 a comparison between sweet, sour, 和乳清酪乳。 and whey buttermilk. |
| 已发布 PubMed:真空浓缩或超滤牛奶对巴氏灭菌干酪的影响。 Effect of vacuum-condensed or ultrafiltered milk on pasteurized process cheese. |
| 已发布 PubMed:条件对半固态玉米培养物中戊糖小球菌和嗜酸乳杆菌生产黄油风味化合物的影响 Effect of culture conditions on production of butter flavor compounds by Pediococcus pentosaceus and Lactobacillus acidophilus in semisolid maize-based cultures. |
| 已发布 PubMed:化学的 Chemical, 物理 physical, 富含共轭亚油酸乳制品的感官特性。 and sensory properties of dairy products enriched with conjugated linoleic acid. |
| 已发布 PubMed:谷物麸皮的抗氧化能力的评估。 Evaluation of antioxidant capacity of cereal brans. |
| 已发布 PubMed:具有各种牛奶脂肪酸成分的奶牛乳制品的物理和感官特性。 Physical and sensory properties of dairy products from cows with various milk fatty acid compositions. |
| 已发布 PubMed:外消旋体和马油内酯的两种对映体的合成。 Synthesis of the racemate and both enantiomers of massoilactone. |
| 已发布 PubMed:牛奶的物理和加工Physical and processing properties of milk, butter, 牛的切达干酪和补给鱼粉。 and cheddar cheese from cows fed supplemental fish meal. |
| 已发布 PubMed: 商业化的annatto annatto提取物对某些致病菌的抗菌特性 , 乳酸 lactic acid, 和破坏微生物。 and spoilage microorganisms. |
| 已发布 PubMed:鱼油喂养的牛的牛奶和黄油的成分和风味 Composition and flavor of milk and butter from cows fed fish oil, 膨化大豆 extruded soybeans, 或其组合。 or their combination. |
| 已发布 PubMed:喂鱼油的牛的牛奶和黄油的组成和特性。 Composition and properties of milk and butter from cows fed fish oil. |
| 已发布 PubMed:牛奶脂肪的影响 Effects of milk fat, 可可脂 cocoa butter, 或巧克力冰淇淋风味挥发物上的精选脂肪替代品。 or selected fat replacers on flavor volatiles of chocolate ice cream. |
| 已发布 PubMed:牛奶脂肪的作用 Effect of milk fat, 可可脂 cocoa butter, 和乳清蛋白脂肪替代品对低脂和脱脂巧克力冰淇淋的感官特性。 and whey protein fat replacers on the sensory properties of lowfat and nonfat chocolate ice cream. |
| 已发布 PubMed:沙拉酱释放出的风味 Flavor release from salad dressings: 与结构有关的感觉和物理化学方法。 sensory and physicochemical approaches in relation with the structure. |
| 已发布 PubMed:摄入对花生敏感的女性未申报的花生粉后发生全身性过敏反应。 Systemic allergic reaction following ingestion of undeclared peanut flour in a peanut-sensitive woman. |
| 已发布 PubMed:乳酸菌形成二乙酰基。 Diacetyl formation by lactic bacteria. |
| 已发布 PubMed:巧克力的感官特性及其发展。 Sensory properties of chocolate and their development. |
| 已发布 PubMed:巧克力 Chocolate: 风味和质地与众不同。 a flavor and texture unlike any other. |
| 已发布 PubMed:智利榛子酱 Chilean hazelnut butter, 消费者的新选择。 a new alternative for consumers. |
| 已发布 PubMed:含膨化全脂大豆或黄油的饮食对生长的影响 Effects of diet containing extruded full-fat soybeans or butter on the growth, 组成 composition, 和猪肉的感官特性。 and sensory characteristics of pork. |
| 已发布 PubMed:饲喂不饱和饮食脂肪并接受牛生长激素的母牛的牛奶和黄油的成分和风味。 Composition and flavor of milk and butter from cows fed unsaturated dietary fat and receiving bovine somatotropin. |
| 已发布 PubMed:某些食品和香料中的胰岛素增强因子和铬含量。 Insulin potentiating factor and chromium content of selected foods and spices. |
| 已发布 PubMed:微波和传统烘烤对黄蛋糕的影响。 Effect of microwave and conventional baking on yellow cakes. |
| 已发布 PubMed:风味相似的代乳品和起子对小牛起子消费和生长的影响。 Influence of similarly flavored milk replacers and starters on calf starter consumption and growth. |
| 已发布 PubMed:游离脂肪酸和乳制品的风味。 Free fatty acids and the flavor of dairy products. |
| 已发布 PubMed:乳酸发酵剂中的绿风味缺陷。 GREEN FLAVOR DEFECT IN LACTIC STARTER CULTURES. |
| 已发布 PubMed:大豆对牛奶风味的影响 Influence of soybeans on the flavor of milk, 奶油 cream, 和黄油 and butter, 以及黄油的质地和质地。 and on the body and texture of butter. |
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