Butter extract

Butter extract is a concentrated ingredient obtained from butter, which captures and enhances its characteristic dairy flavor and aroma. This extract is mainly used in baking and gourmet cooking to provide an intense butter flavor without adding the typical greasy texture of the original product, allowing for better control of the consistency of doughs, creams, or sauces.

Origin: Butter extract is developed from concentration and distillation techniques of fresh butter, a product derived from milk. Its use originated in the food industry to enhance and standardize flavors in processed products and recipes that require a very pronounced butter note without adding extra fat.

Properties: This extract is highly valued for its ability to intensify the butter flavor in sweet and savory preparations. It is low in fat and easy to dose, making it a practical alternative for pastry chefs and cooks looking to enhance the sensory profile of their creations without significantly altering the nutritional or textural composition of the dish.

Synonyms in Spanish (Latin America): although the term "extracto de mantequilla" is the most commonly used, it can also be referred to as esencia de mantequilla, aroma de mantequilla, or concentrado de mantequilla, depending on the country and the commercial or culinary context.