Flavoring substance having butter notes, methods of making...

Details Flavoring substance having butter notes, methods of making... Flavoring substance having butter notes, methods of making...

A - Human Necessities

23

L

99/139.03

A23L 1/23 (2006.01) A23D 5/00 (1985.01)

Patent

CA 1214681

ABSTRACT Novel flavoring substances comprising an enzyme modified milk-fat and a fatty material and heating the mixture to provide flavoring substances adapted to impart butter notes to foodstuffs are disclosed. The butter notes are derived from the enzyme modified milk-fat which may be selected from the group consisting of enzyme modified butter, enzyme modified butter oil, enzyme modified cheese, enzyme modified cream or any mixture or equivalents thereof. The fatty material may be selected from the group consisting of fatty acids and fatty acid glycerides. Further, these novel flavoring substances may impart animal notes to foodstuffs when the fatty material selected is derived from animal fats such as bacon grease, fatty-pork tissue, fatty-poultry tissue, suet, tallow or the like. In addition, optional meat flavoring agents such as sulfur-containing compounds and amino acids may be added thereto. Still further, methods of making these novel flavoring substances and foodstuffs flavored with the same are disclosed.

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