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Butteroil Standard
v 1.0 | Effective 07/05/2023
Product Definition
ButteroilWater in oil emulsion that has at least 99.3% fat and is made by removing most of the water and milk-solidsnot-fat. is the product obtained from sweet cream or from butterA water in oil emulsion of fat globules, water and minerals made by churning cream from milk. Butter has at least 80% fat and can approximately 1.2% salt added., where the fat content is increased to nearly 100% by the almost total removal of water and solids non-fat using one or more physical separation processes. ButteroilWater in oil emulsion that has at least 99.3% fat and is made by removing most of the water and milk-solidsnot-fat. complies with all provisions of the U.S. Federal Food, Drug, and Cosmetic Act.
Standard: Printable PDF
Composition
| Parameter | Units of Measure | Limits |
|---|---|---|
| Milkfat | %, w/w, as-is basis | 99.6 minimum |
| Total moisture | % w/w | 0.3 maximum |
| Free fatty acids | % w/w, as oleic acid | 0.5 maximum |
| Other constituents including salt | % w/w | 0.1 maximum |
| Salt | % w/w | 0.05 maximum |
Other Characteristics
Physico-chemical Properties
| Parameter | Units of Measure | Limits |
|---|---|---|
| Color | visual | uniform, characteristic golden “butter” color |
| Flavor and odor | sensory | clean bland characteristic flavor and odor, free from rancid, oxidized, or other objectionable flavors and odors |
| Physical appearance | visual | smooth and fine granules to liquid, depending on temperature; transparent in liquid form |
| Copper (Cu) | mg/kg | 0.05 maximum |
| Iron (Fe) | mg/kg | 0.2 maximum |
Microbiological Analysis
| Parameter | Units of Measure | Limits |
|---|---|---|
| Standard plate count | CFU/g | 5,000 maximum |
| Yeast and mold | CFU/g | 10 maximum |
| Escherichia coli | CFU/10g | 3 maximum |
| Coliforms (1) | CFU/g | 10 maximum |
| Enterobacteriaceae (1) | CFU/g | 10 maximum |
| Listeria | CFU/25g | not detected |
| Salmonella | CFU/25g | not detected |
| Staphylococcus (coagulase positive) | CFU/g | not detected |
(1) The food industry is trending toward Enterobacteriaceae (“EB”) as the most commonly used category of indicator organisms for gauging general process sanitation. For compliance to this Standard, either coliformsRod shaped, Gram negative bacteria that are found in the digestive tract of warm-blooded animals, and in plant and soil material. Coliforms often are used as an indicator organism for possible fecal contamination. See also total and fecal coliforms. and/or EB shall be utilized, at the discretion of the manufacturer.
Methods of Analysis
| Parameter | Reference Method |
|---|---|
| Milkfat | AOAC 989.05 |
| Moisture | AOAC 925.45 |
| Free fatty acids | AOCS |
| Metals | FCC |
| Microbiological tests | FDA-BAM |
Permissible Additives
Butteroil may be fortified with any antioxidant that is approved by Codex AlimentariusGroup responsible for developing a collection of internationally adopted food standards aimed at protecting consumers’ health and ensuring fair trade practices in the food trade. for use in Food Category No. 02.1.1 ButterA water in oil emulsion of fat globules, water and minerals made by churning cream from milk. Butter has at least 80% fat and can approximately 1.2% salt added. oil, anhydrousWithout water. Example: α-anhydrous lactose is α-lactose that does not contain a molecule of water associated with its structure. milkfat, gheeButter that is ~99.5% fat and has been cooked to drive off moisture. The solid residue (protein, lactose and minerals) that results from cooking is removed. Ghee has a nutty flavor and is very similar to clarified butter. as shown in Table Two of CXS 192-1995, provided that the antioxidant is also approved for use in food by the U.S. Food and Drug Administration. Any antioxidant used shall be food grade and shall be used in accordance with U.S. current Good Manufacturing Practices and in accordance with its GRASGenerally recognized as safe status, where applicable.
Product Labeling
Recommended identification: ButteroilWater in oil emulsion that has at least 99.3% fat and is made by removing most of the water and milk-solidsnot-fat.
Butteroil is suitable for use in any application where butterA water in oil emulsion of fat globules, water and minerals made by churning cream from milk. Butter has at least 80% fat and can approximately 1.2% salt added. might otherwise be used.
Product should be stored, shipped, and utilized according to the manufacturer’s established recommendations. As guidance, product should be stored and shipped in a cool, dry environment with temperature below 80°F and relative humidity below 65%. Stocks should be rotated and should utilized in accordance with the manufacturer’s established date of expiration or retest.
Drums, cartons, corrugated fiber totes with polyolefin inner liner, or other suitable closed containers are typical. Containers may be flushed with an inert gas (e.g., nitrogen) before, during, and/or after filling, which serves the purpose to displace oxygen. Carbon dioxide may not be used for this purpose. Any gas used shall be food grade and shall be used in accordance with U.S. current Good Manufacturing Practices and in accordance with its GRASGenerally recognized as safe status, where applicable.
External References
7 CFR §58.347 ButteroilWater in oil emulsion that has at least 99.3% fat and is made by removing most of the water and milk-solidsnot-fat. or anhydrousWithout water. Example: α-anhydrous lactose is α-lactose that does not contain a molecule of water associated with its structure. milkfat
Codex Standard for Milkfat Products STAN 280-1973
CXS 192-1995 Table Two
In no event shall ADPIAmerican Dairy Products Institute be liable for any direct, indirect, incidental, special, exemplary, or consequential damages (including, but not limited to: the need to procure substitute goods or services; loss of use, data, or profits; or business interruption) however caused and on any theory of liability, whether in contract, strict liability, or tort (including negligence or otherwise) arising in any way out of the publication, use of, or reliance upon any standard, even if advised of the possibility of such damage and regardless of whether such damage was foreseeable.
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