Aqueous butter flavor, its composition, preparation and use

Details Aqueous butter flavor, its composition, preparation and use Aqueous butter flavor, its composition, preparation and use

A - Human Necessities

23

L

99/159, 99/139.0

A23L 1/221 (2006.01) A23D 7/005 (2006.01) A23D 7/015 (2006.01) A23D 7/02 (2006.01) A23L 1/09 (2006.01) A23L 1/226 (2006.01)

Patent

CA 1302152

ABSTRACT OF THE DISCLOSURE A process for obtaining an aqueous soluble butter flavor is disclosed comprising cooking together an aqueous combination of sugar and butter in a ratio of 50:1 to 1:10 at a temperature of about 150°F to 250°F for about 0.5-5 hours. The resultant emulsion is separated to recover an aqueous phase having a cooked butter flavor. When incorporated into low calorie table syrups. the flavor imparts a cooked butter taste and maintains the syrup as a clear composition. Low fat spreads may also successfully utilize the recovered cooked butter flavor phase.

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