Description
A slow‑cook reduction of clarified butter that concentrates flavor, removes moisture, and enhances oxidative stability.
Technical
The process relies on controlled heating (≈160 °C) to evaporate water (~80 % of the original mass) while the Maillard reaction between lactose and whey proteins generates melanoidins, 3‑methyl‑2‑butenol, diacetyl, and other flavor‑active compounds. The fat fraction remains largely unchanged in fatty‑acid composition, but unsaponifiable matter such as tocopherols and carotenoids is concentrated, improving nutritional value and shelf life.
Science
Primary Reaction
Maillard reaction + water evaporation
Sensory Profile
Aroma ()
nuttybutterycaramelizedgoldentoastedhoneyedtoastycreamywarmdeep