Butter flavored food additive concentrate
阅读：805发布：2023-10-30
专利汇可以提供Butter flavored food additive concentrate专利检索，专利查询，专利分析的服务。并且A concentrated butter flavorant and a method of manufacturing the same for addition to food to impart a butter-like flavor thereto comprising a lipase enzyme-modified milk fat, flavor and aroma principles, a diluent, and a bicarbonate buffering agent. The concentrate may be diluted as desired for specialized uses and may be provided in dry form.，下面是Butter flavored food additive concentrate专利的具体信息内容。
2. A composition according to claim 1 wherein the lipase enzyme-modified milk fat is present in an amount of from about 50 to 95 percent and the diluent is present in an amount of from 5 to 50 percent by weight (dry basis).
3. A composition according to claim 1, wherein the lipase enzyme-modified milk fat is present in an amount of from about 1 to 10 percent and the diluent is present in an amount of from about 90 to 99 percent by weight (dry basis).
4. A composition according to claim 1, wherein the lipase enzyme-modified milk fat is present in an amount of up to about 80 percent by weight and the diluent is present in an amount of from 20 to 99 percent by weight (dry basis).
5. A composition according to claim 1, wherein the lipase enzyme-modified milk fat is present in an amount up to 70 percent and the diluent from 30 to 99 percent by weight (dry basis).
6. A composition according to claim 1, wherein the flavor and aroma principles are present in the lipase enzyme-modified milk fat in an amount of up to about 14 percent by weight.
7. A composition according to claim 1, wherein the buffering agent is selected from the group consisting of sodium and potassium bicarbonate.
8. A dry free flowing agglomerated composition according to claim 1, wherein the edible diluent comprises a combination of stable lactose and unstable lactose, and the buffering agent is sodium bicarbonate.
9. A composition according to claim 1, wherein the buffering agent is sodium bicarbonate and the edible diluent comprises a combination of unstable whey and stable whey.
10. A composition according to claim 9, wherein the ratio of the unstable whey to stable whey is from about 1:1 to about 3:1.
11. A process for providing butter flavored food additive compositions for imparting a butter-like flavor to a foodstuff which comprises admixing from about 1 percent to about 95 percent of a lipase enzyme-modified milk fat with, on a lipase enzyme-modified milk fat basis, up to 14 percent (solids basis) in the aggregate of a flavor and aroma principle including up to about 10 percent butyric acid and a compound selected from the group consisting of esterified butter oil, diacetyl and mixtures thereof, combining the resulting lipase enzyme-modified milk fat with from about 5 to 99 percent of an edible diluent selected from the group consisting of unstable lactose, stable lactose, unstable whey, stable whey, delactosed whey, milk solids, non-fat milk solids, corn syrup solids, sucrose, dextrins, edible fats and oils, gums, dextrose, fructose, gelatin, caseinates, cellulose gums and carboxymethylcellulose, and adjusting the pH of the admixture to from about 6 to about 9.5 by the addition of a bicarbonate buffering agent.
12. A process according to claim 11, wherein the lipase enzyme-modified milk fat is prepared by adding a lipase enzyme system comprising the ground edible tissues between the base of the tongue and the trachea of milk fed animals to a milk fat aqueous emulsion incubating the mixture to form a lipase enzyme-modified milk fat and then heating the incubated mass to a temperature sufficient to inactivate the enzyme.
13. A process according to claim 11, which comprises drying the buffered product.
14. A process according to claim 13, wherein the buffered product is dried by spray drying.
15. A process according to claim 11, wherein the pH is adjustEd to from 6.2 to 7.0.
16. A process according to claim 11, wherein the butyric acid is added in an amount of up to 10 percent and the diacetyl and butter oil esters in an amount of up to 2 percent respectively.
17. A process according to claim 11, wherein the diluent is added in an amount to produce a composition which contains from about 50 to 95 percent by weight of enzyme-modified milk fat and from about 5 to 50 percent by weight edible diluent (dry basis).
18. A process for producing a dry agglomerated product which comprises spray drying the product of the process of claim 11, blending said product with a mixture of unstable and stable whey in a ratio of 3:1 to 1:1, spray dried butter-fat, salt, cellulose gum, corn syrup solids and additional buffering agent in an amount sufficient to produce a pH in the final agglomerated product of from about 6.0 to 9.5, and agglomerating the buffered admixture by subjecting it to steam and drying in an agglomerator to produce a dry free flowing particulate agglomerated butter flavored product.
19. A process according to claim 18, wherein the proportions of enzyme-modified milk fat and diluent are adjusted to produce a spray dried product that has a flavor strength in the order of from 50 to 100 times that of butter and an agglomerated product having a flavor strength in the order of 5 to 10 times that of butter.
20. The product of the process of claim 19.
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