Aroma distillate and method for preparing same

Details Aroma distillate and method for preparing same Aroma distillate and method for preparing same

1982-08-04

1984-06-12

Kepplinger, Esther M.

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 41, 426 43, 426534, 426655, 426650, 426387, 426492, 435148, 435885, A23C 912, A23C 2102, A23L 123, C12P 726

Patent

active

044541600

ABSTRACT:
An aroma distillate of a bacterial culture containing .alpha.-acetolactic acid is prepared by acidifying the bacterial culture to a pH of about 3-4 and subjecting it to water vapor distillation in the presence of oxygen for oxidation of the .alpha.-acetolactic acid to diacetyl. When 10% of the culture is driven off, a yield of 85% of diacetyl is obtained. The resultant distillate is used for aromatizing edible fats.

REFERENCES:
patent: 2196239 (1940-04-01), Werkman et al.
patent: 2586072 (1952-02-01), Marcoux
patent: 2928746 (1960-03-01), Donahue et al.
patent: 3048490 (1962-08-01), Lundstedt
patent: 3962464 (1976-06-01), Sozzi

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