Process for preparing a caramel butterscotch flavor syrup

Details Process for preparing a caramel butterscotch flavor syrup Process for preparing a caramel butterscotch flavor syrup

1987-06-26

1988-06-28

Czaja, Donald E.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Reaction flavor per se, or containing reaction flavor...

426613, 426650, 426658, 426534, A23L 1226, A23L 122, A23L 226, A23D 500, A23G 332

Patent

active

047538147

ABSTRACT:
A process is disclosed for obtaining a caramel butterscotch flavored aqueous phase composition comprising heating an admixture of an aqueous solution of sugar and butter in a ratio of 50:1 to 1:10 at a temperature of about 100.degree. F. to 250.degree. F. for about 0.5-5 hours. Heating is done in the presence of a base catalyst with the admixture held at a pH of at least 7. The resultant emulsion is separated to recover an aqueous phase having the caramel butterscotch flavor. When the aqueous phase is incorporated into a low calorie table syrup, the resultant product has excellent butterscotch flavor impact and the syrup maintains its clear composition.

REFERENCES:
patent: 3622343 (1971-11-01), Anwar
patent: 3663236 (1972-05-01), Holloway
patent: 4528205 (1985-07-01), Turrisi
patent: 4684532 (1987-08-01), Izzo

Affiliated with

Also associated with

Rating

Process for preparing a caramel butterscotch flavor syrup does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Process for preparing a caramel butterscotch flavor syrup, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Process for preparing a caramel butterscotch flavor syrup will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-1913890