The Use of Synthetic β-Carotene for Coloring Butter

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Abstract
Synthetic B-carotene was compared to coal-tar dye as a coloring agent for butter. Comparisons were made at 2 levels of cream quality, 2 levels of Cu and 3 periods of storage. Synthetic B-carotene at the rate of 0.35 g/100 lb. of fat produced a slightly deeper color than coal-tar color at the rate of 1 oz./100 lb. of fat. The color of the butter was not affected by storage up to 6 months at -5[degree]F plus 2 weeks at 50[degree]F. No flavor difference between the 2 types of butter could be detected by official graders and taste panel. Although Cu and storage increased degree of oxidation, both types of butter had similar acid degree, peroxide and aldehyde values. The vitamin A potency of the butter was increased 3800 I.U./lb. as a result of coloring the butter with synthetic B-carotene.

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