from The American Heritage® Dictionary of the English Language, 4th Edition
- n. Any of three isomeric glyceryl esters of butyric acid, naturally present in butter.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. The triglyceride of butyric acid; the principal constituent of butterfat
from the GNU version of the Collaborative International Dictionary of English
- n. A butyrate of glycerin; a fat contained in small quantity in milk, which helps to give to butter its peculiar flavor.
from The Century Dictionary and Cyclopedia
- n. A triglycerid, C3H5(C4H7O2)3, which is a constant constituent of butter, together with olein, stearin, and other glycerids. It is a neutral yellowish liquid fat, having a sharp, bitter taste.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. any of three glycerides of butyric acid
The flavor of the fat is due to the presence of a small amount of butyrin, which is an ethereal salt of butyric acid.
This fat is churned up with milk, or a small amount of butter is added, in order to furnish sufficient butyrin to impart the butter flavor.
Oleomargarine differs from butter mainly in the fact that a smaller amount of butyrin is present.
In addition to these three, there are also small amounts of other fats, as butyrin in butter, which give character or individuality to materials.
Wordnik is becoming a not-for-profit! Read our announcement here.