Cream flavor composition for use with buttery flavored food prod

Details Cream flavor composition for use with buttery flavored food prod Cream flavor composition for use with buttery flavored food prod

1983-03-18

1983-10-25

Golian, Joseph M.

Food or edible material: processes, compositions, and products

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

Flavor per se, or containing flavor or flavor improver of...

A23L 1226

Patent

active

044119240

ABSTRACT:
A cream flavor composition useful with buttery flavored food products such as shortenings and margarines. The composition consists of: (a) a carboxylic acid component selected from 8-nonenoic acid, 9-decenoic acid, 10-undecenoic acid, and mixtures thereof; and (b) a higher methyl ketone component selected from 2-undecanone, 2-dodecanone, 2-tridecanone, 2-tetradecanone, 2-pentadecanone, 2-hexadecanone, and mixtures thereof. A particularly preferred cream flavor composition consists of 9-decenoic acid and a mixture of 2-undecanone, 2-tridecanone and 2-pentadecanone. When added to the buttery flavored food product, the amount of the carboxylic acid component is from about 0.0025 to about 350 ppm; the amount of 2-undecanone and/or 2-dodecanone is from about 0.0014 to about 600 ppm; the amount of 2-tridecanone and/or 2-tetradecanone is from about 0.0085 to about 800 ppm; the amount of 2-pentadecanone and/or 2-hexadecanone is from about 0.0080 ppm to about 1000 ppm.

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