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The Use of Synthetic ß-Carotene for Coloring Butter¹

Canada Department of Agriculture, Ottawa

ABSTRACT

Synthetic ß-carotene was compared with coal-tar as a coloring agent for butter. With a view to duplicating commercial conditions, the comparison was made at two levels of cream quality, two levels of copper and at three periods of storage.

Neither official graders nor a taste panel could detect any flavor difference between the two types of butter. Acid degree, peroxide, and aldehyde values were the same for both types of butter, although copper and storage increased the degree of oxidation. Standardizing the color of butter with 0.35 g. of synthetic ß-carotene per 100 lb. of fat gave a slightly deeper color than with 1 oz. of coal-tar color per 100 lb. of fat. The color intensity of the butter did not change during storage. The average vitamin A potency of the butter was increased 3800 I.U. per lb. as a result of coloring the butter with synthetic ß-carotene, and was not affected by storage.

¹ Contribution No. 326 from the Chemistry Division and No. 422 from the Bacteriology Division, Science Service.