Charcoal broiled flavor process and composition

Details Charcoal broiled flavor process and composition Charcoal broiled flavor process and composition

A - Human Necessities

23

L

99/139.01

A23L 1/232 (2006.01) A23L 1/22 (2006.01)

Patent

CA 1305354

CHARCOAL BROILED FLAVOR PROCESS AND COMPOSITION ABSTRACT A process of producing a charcoal broiled flavor is provided by distributing a heated fat or oil as a thin film which is exposed to a temperature of at least 600°F for a period of time less than 2 minutes to exothermically heat the fat to at least 650°F and thereafter rapidly cooling the flavor product to a temperature less than 220°F, a minor fraction of the exothermically heated oil being spent as waste vapor. LPATCASE:12

567670

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