A natural byproduct of the fermentation process and occurs naturally in foods such as coffee, alcoholic beverages, and cheese. It is most often produced by fermenting glucose. It is used as a flavoring agent due to its buttery and/or butterscotch flavors.
Between 2004-2006, there were a series of public lawsuits concerning the negative health effects of diacetyl. Most of the suits were brought forward by factory workers who suffered from "Popcorn Worker's Lung" (lung disease and lung injuries due to prolonged inhalation of diacetyl). In response, many companies who produced microwave popcorn issued statements saying they were voluntarily replacing diacetyl. Several union groups have petitioned the US Government for stricter working standards for companies using diacetyl.
microwave popcorn, margarine, candy, ice cream, beverages, baked goods, gelatin desserts, shortening
Possible Health Effects
Serious lung disease and respiratory illness can occur with prolonged inhalation exposure.
Copyright September 3, 2010 Be Food Smart
Simply click one of the grades below to get a listing of all ingredients with that grade