Amyrin

A mixture of triterpene alcohols found in the unsaponifiable fraction of certain fats — the portion that does not turn into soap on saponification. Because triterpene and sterol profiles reflect botanical origin, amyrin serves analysts as a marker of fat authenticity: comparing its levels against authentic reference profiles helps expose adulteration, for example the substitution of cheaper fats for cocoa butter in chocolate. It is an analytical tool rather than a nutrient or additive. Authenticity fingerprinting of this kind underpins the enforcement of compositional standards for premium fats and oils.