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...
Patent
1996-02-09
1997-12-09
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...
426534, 426590, 426601, 426608, 426613, 426650, A23L 1226, A23L 256
Patent
active
056958021
DESCRIPTION:
BRIEF SUMMARY
TECHNICAL FIELD
Flavoring food products which have a low content in fats, i.e. the so-called "light" or low-calorie foods, presents particular difficulties. Whereas it is possible to compensate more or less adequately the gustative or taste notes characteristic of said fats, through addition of appropriate flavoring ingredients, there remains the problem related to the difficulty in reconstituting or reproducing, in the light or defatted product, the feeling in the mouth or "mouthfeel" and the creamy-type consistency or texture which are precisely imparted by said fat materials. This problem is particularly acute in dairy products and light margarines, as well as in mayonnaises and ice-creams.
It is the aim of the present invention to provide an original solution to this problem. We have discovered that the mouthfeel of a food product, namely of a product having a low fat content, can be improved by adding to this product a particular flavoring composition.
DESCRIPTION OF THE INVENTION
It is therefore one object of the invention to provide a process for the preparation of a flavoring composition, characterized in that there is added to a flavoring ingredient, solvent or adjuvant of current use the diglyceride fraction of an animal or vegetable fat hydrolysate.
According to the invention, the animal or vegetable fat or oil can be formed by butter, milk cream or fat, fish oil, beef fat, chicken fat, pork fat, mutton or lamb fat, olive oil or peanut oil, for example.
In the following description, the terms fat and oil will be used interchangeably to designate the fat material of animal or vegetable origin which, once hydrolysed, provides the diglyceride fraction serving to prepare the flavoring compositions according to the invention.
According to a preferred embodiment of the process of the invention, the hydrolysate of animal or vegetable fat is a butter or milk hydrolysate.
It has been known to use butter hydrolysates, obtained by enzymatic hydrolysis of butter oil or fat, to impart creamy and rich notes to dairy products in particular. However, we have now surprisingly discovered that it is possible to improve the mouthfeel of flavoring compositions intended for use in defatted or low-fat products by adding to said compositions certain ingredients, present in butter hydrolysate or in the hydrolysates of other animal or vegetable fats, carefully selected for their enhanced mouthfeel effect, established on the basis of organoleptic evaluations carried out by expert flavorists.
Butter hydrolysate is conventionally obtained through the action of an enzyme such as a lipase on butter oil or fat. This oil or fat is typically the residue obtained from melted and centrifuged butter once the water has been eliminated. Alternatively, one can also carry out the hydrolysis of the melted butter and then separate the aqueous layer from the neutral and acid parts, which form the hydrolysate.
The latter thus comprises an acid phase or fraction which contains the fatty acids released through the hydrolysis of the butter oil, and a neutral phase comprising the glycerides. The latter include triglycerides, diglycerides and monoglycerides derived from the butter rally acids. As is described further on, these three glyceride fractions can be separated from each other and their individual organoleptic properties evaluated. As a result of such evaluations, it has been established that it is the diglyceride fraction which best possesses the organoleptic properties commonly associated with fats and that, as a result, it can be advantageously used to improve the mouthfeel of the products into which it is incorporated.
According to a preferred embodiment of the process of the invention, said process further comprises adding one or several compounds selected from the group consisting of butyric acid, decanoic add, hexanoic acid, octanoic acid, dec-9-enoic acid, 4-methylnonanoic acid, 4-methyloctanoic acid, 2-methylheptanoic acid, oleic acid, hexadecanoic acid, pentadecanoic acid, 2-methylhexanoic acid, 2-methylbutanoic acid, hept
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Benzi Fran.cedilla.ois
Escher Sina Dorothea
Van Den Ouweland Godefridus
Vanrietvelde Claude
Czaja Donald E.
Firmenich SA
Vincent Sean
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