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.