Aroma-producing compositions for foods

Details Aroma-producing compositions for foods Aroma-producing compositions for foods

2004-06-25

2008-10-28

Wong, Leslie (Department: 1794)

Food or edible material: processes, compositions, and products

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

Flavor or flavor adjunct, acidulant or condiment

C426S089000, C426S099000, C426S534000, C426S601000, C426S650000

Reexamination Certificate

active

07442399

ABSTRACT:
An improved aroma-producing composition is provided that is shelf-stable and allows controlled release of a desired aroma from the composition, and also food products treated with the aroma-producing composition. The aroma-producing composition is a homogenous one-phase system which includes an aroma-producing material and a fat-containing composition which includes a medium chain fatty acid triglyceride and fat or lipid having a melting point greater than the medium chain fatty acid triglyceride. The aroma-producing composition can be heated to induce and boost aroma release from the aroma-producing composition at an opportune time, such as when a food product treated with the aroma-producing composition is preheated by microwave heating immediately before it is consumed.

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European Search Report, European Search Authority, EP Application No. 05253487.2-2114, Aug. 30, 2005, 3 pages.

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