Flavouring of food products

Details Flavouring of food products Flavouring of food products

A - Human Necessities

23

L

99/130, 99/138,

A23L 1/22 (2006.01) A21D 13/08 (2006.01) A23D 9/00 (2006.01) A23G 3/00 (2006.01) A23L 1/09 (2006.01)

Patent

CA 2031624

-14- ABSTRACT FLAVOURING OF FOOD PRODUCTS The flavouring composition comprises liposomes containing entrained flavouring material, the liposomes being dispersed in a fat-based edible medium, for example a biscuit cream. The liposomes are preferably formed from a mixture of hardened and unhardened lipids, preferably lecithin, in order to obtain desirable flavour-release temperature characteristics. The entrained flavouring material is an aqueous flavour phase containing a natural, nature- identical or other flavoured material. The flavoured biscuit cream is prepared by first combining fat an sugar and then adding a blend of hardened and unhardened lecithins and the aqueous flavour phase, in which liposomes containing the flavoured material are formed.

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