One pound yields the flavor strength of approximately 8 pounds of whole butter.

Produced by liberating the fatty acids in butterfat, then encapsulating into a water soluble powder by spray drying with maltodextrin. Replaces butter, margarine or artificial flavors. Enhances products in which butter was not used, due to cost restrictions. Adds dairy richness to sauces, bakery mixes, seasonings and beverages.