A naturally occurring fat or triglyceride composed of glycerol and butyric acid molecules, found in butter and other dairy fats.
From butyric acid + -in suffix (indicating a natural substance or compound). The -in ending often denotes fats, proteins, and alkaloids found in nature.
Butyrin is butter's primary component—about 4-5% of real butter is butyrin, which means when you taste butter's distinctive flavor, you're tasting butyrin molecules activating taste receptors on your tongue!
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