Natural heat stable flavorings for bakery applications

Details Natural heat stable flavorings for bakery applications Natural heat stable flavorings for bakery applications

A - Human Necessities

23

L

A23L 1/221 (2006.01) A21D 2/36 (2006.01) A23L 1/22 (2006.01)

Patent

CA 2292524

A process is described for producing natural, heat stable flavorings suitable for bakery applications. The flavorings are produced by low-temperature extraction of at least one herb, spice, fruit, legume, grain or nut or other plant material or part thereof with a mixture or an emulsion of an edible oil, water and an emulsifier, followed by separation of the solids matter from the liquid. The liquid flavorings fraction which is itself heat stable is rendered more convenient to use by encapsulation and drying into powder.

La présente invention concerne un procédé permettant de produire des arômes naturels thermostables adaptés à l'utilisation en boulangerie. Lesdits arômes sont produits par l'extraction à basse température d'au moins une herbe, épice, fruit, légumineuse, graine, noix ou autre matière végétale ou d'une partie de ces derniers au moyen d'un mélange ou d'une émulsion d'huile alimentaire, d'eau et d'un émulsifiant, extraction suivie par la séparation de la matière solide du liquide. On rend la fraction d'arômes liquide, qui est elle-même thermostable, plus facile à utiliser en l'encapsulant et en la réduisant en poudre par déshydratation.

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