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Complies with FDA 21 CFR §172.858 and meets U.S. Food Chemicals Codex (FCC) specifications for food-grade use.
High chemical purity with low residual aldehyde and ester impurities, ensuring consistent flavor performance.
Stabilized formulation designed to minimize oxidative degradation during storage and handling.
Manufactured under strict Good Manufacturing Practices (GMP) in an ISO 9001-certified facility.
Consistent batch-to-batch quality supported by comprehensive Certificate of Analysis (CoA) documentation.
Flavor ingredient in dairy-based products including butter, cheese, and cultured cream.
Key component in savory and fermented flavor systems for plant-based meat alternatives.
Used in bakery flavorings to enhance rich, creamy, or tangy notes in pastries and fillings.
Functional ingredient in encapsulated flavor delivery systems for controlled release in beverages and confectionery.
Carrier and synergist in natural flavor blends requiring clean, fatty-acid character without off-notes.
| Chemical Type | n-Butyric Acid (Butanoic Acid) |
| Product Form | Liquid |
| Appearance | Clear, colorless to pale yellow liquid |
| Odor | Characteristic pungent, rancid-butter odor |
| Assay (by GC) | ≥ 99.0% |
| Acidity (as butyric acid) | ≥ 99.0% |
| Water Content (KF) | ≤ 0.2% |
| Residue on Evaporation | ≤ 0.01% |
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E-mail: wangxingqiang@ericwchem.com
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Building A1, Jiete Industrial Park, Huangpu District, Guangzhou City, Guangdong Province, China
