Aqueous butter flavored composition, preparation and use

Details Aqueous butter flavored composition, preparation and use Aqueous butter flavored composition, preparation and use

1986-04-29

1987-08-04

Yoncoskie, Robert

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...

426603, 426608, 426650, 426658, 426804, A23D 300, A23L 109, A23L 1226

Patent

active

046845321

ABSTRACT:
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.degree. F. to 250.degree. 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.

REFERENCES:
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patent: 3689289 (1972-09-01), Perret
patent: 3780184 (1973-12-01), Broderick et al.
patent: 4022920 (1977-05-01), Doornbos et al.
patent: 4218487 (1980-08-01), Jaeggi
patent: 4272299 (1981-06-01), Bush
patent: 4384008 (1983-05-01), Millisor
patent: 4414229 (1983-11-01), Bakal et al.
patent: 4528205 (1985-07-01), Turrisi
Woman's Day Encyclopedia of Cookery, vol. 2, Fawcett Publications, Inc., N.Y., 1966, p. 255.

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