Description

Butter CAS NO 8029-34-3 is a natural, complex lipid mixture derived from milk, primarily composed of milkfat, water, and milk solids. This product is essential as a foundational ingredient and functional component across numerous manufacturing sectors due to its unique flavor, texture, and emulsifying properties. It is a critical raw material for the food industry, cosmetic formulators, and specialty chemical producers seeking natural, versatile fats.

Application

• Food Manufacturing: A key ingredient in bakery products (cakes, pastries, cookies), confectionery (chocolates, toffees), dairy spreads, and ready-to-eat meals for flavor and texture enhancement.
• Dairy & Culinary Arts: Used in restaurants, hotels, and industrial kitchens for cooking, sautéing, and as a base for sauces and buttercreams.
• Cosmetics & Personal Care: Incorporated into skincare formulations such as creams, lotions, and balms for its emollient and moisturizing properties.
• Pharmaceuticals: Serves as a base or excipient in certain ointments, suppositories, and medicated creams.
• Flavor & Fragrance Industry: Used as a carrier or a natural flavor component in compound flavors for savory and dairy applications.
• Specialty Chemical Synthesis: A source of fatty acids and glycerides for further chemical processing into derivatives.

Basic Information

Product Name	Butter
CAS No.	8029-34-3
Molecular Formula	Complex mixture
Molecular Weight	N/A (Mixture)
Synonyms	Butterfat; Milkfat; Cow Butter; Dairy Butter; Anhydrous Milk Fat (AMF); Butter Oil; Edible Butter; Sweet Cream Butter; Beurre (French); Mantequilla (Spanish); Burro (Italian)
EINECS	232-426-4

Quality Control

Our butter is sourced and processed under strict quality protocols to ensure it meets the requirements of its intended application. We provide material that can comply with relevant food safety and quality standards, including FDA regulations for food-grade materials. Certificates of Analysis (COA) detailing key parameters such as fat content, moisture, and microbiological safety are available upon request to support your quality assurance processes.

Storage

Preserve in a tightly closed container, protected from light. Store in a cool, dry place, ideally at refrigeration temperatures (2-8°C) to maintain freshness, prevent rancidity, and inhibit microbial growth. For long-term storage, freezing is recommended. Due to its nature, it is easily oxidized; minimize exposure to air and store under appropriate conditions to preserve quality.

Specification

Item	Specification
Appearance	Pale yellow solid or semi-solid
Identification (IR)	Complies
Fat Content	Min. 80%
Moisture	Max. 16%
Milk Solids Non-Fat	Max. 2%
Free Fatty Acids (as Oleic)	Max. 0.3%
Peroxide Value	Max. 0.5 meq/kg
Microbiological Analysis	Within acceptable limits

Note: Specifications can be tailored. Please contact us for the detailed technical data sheet of a specific grade.