Butter Flavouring
Butter flavoring components are GRAS for food use; however, occupational inhalation of diacetyl - a common butter-flavor compound - is linked to bronchiolitis obliterans ('popcorn lung'). NIOSH has issued recommended exposure limits for workplace inhalation.
What it is
Flavor mixture intended to mimic butter; commonly contains diacetyl (2,3-butanedione), acetoin, or starter distillate. Synthetic or natural origin.
Provides buttery flavor without using actual butter.
What regulators actually say
"Workers exposed to flavorings have developed serious lung disease... Diacetyl is a chemical found in many flavorings used to give a buttery flavor and aroma to a wide variety of foods, including microwave popcorn... NIOSH recommended exposure limit (REL) of 5 parts per billion (ppb)."
"Diacetyl (CAS Reg. No. 431-03-8)... is generally recognized as safe for use in food when used in accordance with good manufacturing practice as a flavoring agent and adjuvant."
Regulatory status
United States — FDA
Flavor components GRAS as flavoring agents (e.g., diacetyl: 21 CFR 184.1278).
European Union — EFSA
Flavor components permitted under EU Regulation 1334/2008.
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