Pain Point 1: Strong milkiness in animal butter with off-flavors upon consumption
Animal butter often has a strong raw milk flavor. When used in baking or spread on bread, the off-flavors can mask the original flavors of the ingredients, resulting in low acceptance.
Remove the milkiness and enhance the alcohol flavor, masking the off-flavors and amplifying the natural milk aroma, leaving only a pure and rich butter flavor in the mouth.
Pain Point 2: Loss of aroma during high-temperature baking
When using butter to make cookies or bread and baking at 180-200°C, the butter aroma easily evaporates, leaving only an oily taste without the milkiness. The product lacks a memorable flavor.
High-temperature resistant and aroma-locked flavor. After baking at 200°C, the butter aroma retention is ≥85%, and the product still has a rich milk aroma upon removal from the oven.
Pain Point 3: Artificial taste in vegetable butter with a chemical sensation
Vegetable butter often has an artificial flavor from added emulsifiers, resulting in a thin taste. The baked goods made with it feel like dough with oil added, lacking the rich and mellow taste of real butter.
Imitate the aroma of animal milk, restoring the dense and rich aroma of animal butter. The vegetable butter version also has the genuine taste of butter.
Solving the problems of strong milkiness in animal butter, loss of aroma during high-temperature baking, and artificial taste in vegetable butter. Suitable for animal butter, vegetable butter, and baking-specific butter.