Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Flavor or flavor adjunct – acidulant or condiment
Patent
1995-12-28
1998-07-21
Czaja, Donald E.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Flavor or flavor adjunct, acidulant or condiment
426534, 426601, 554134, 554142, 554143, A23L 1221
Patent
active
057832471
DESCRIPTION:
BRIEF SUMMARY
The present invention relates to a flavouring composition, a process for preparing such composition, the use of such composition for flavouring food products and the resulting flavoured food products. The term flavour in this respect indicates both the aroma'and the taste impression.
The use of flavouring compositions for flavouring food products is well known in the art. In general such compositions are prepared by mixing separate flavour compounds or flavour components. But when such flavouring compositions are used to imitate a known food flavour, e.g. the flavour of butter, the sensory effect generally does not fully mimic the targeted flavour.
One widely used application of flavouring compositions is the imitation of the flavour of natural butter. Adding some butter or butterfat to food products, such as margarine, is a well known method to impart to these food products the much appreciated flavour of butter. European Patent EP 0 298 552 furthermore discloses that a balanced butter flavour can be imparted to food products by adding butterfat which has been subjected to an oxidation treatment. A flavoured food product is prepared by incorporating into a food product at least 0.05 wt. % of such oxidized butterfat having an n-pentanal content of more than 0.5 ppm and/or a 2-trans-nonenal content of more than 0.05 ppm. The imparted butter flavour can hardly be distinguished from natural butter flavour. Compared with non-oxidized butterfat substantial less oxidized butterfat is required for obtaining the same flavour intensity.
European patent EP 0 377 239 describes the preparation of a flavour composition obtained by controlled oxidation of natural triglyceride fats in the presence of an anti-oxidant. The process yields products which have retained their original flavour, but considerably intensified, or so to say boosted. When starting with e.g. butter or butter oil the butter flavour is enhanced. When starting with peanut oil, controlled oxidation boosts the peanut flavour.
All known methods for the preparation of a flavouring composition using an oxidation treatment start from natural glyceride fats. Consequently, for the preparation of e.g. a butter flavour imparting composition, still butter or butter oil is used, which is an expensive starting material, as are other flavour bearing oils. Therefore cheaper alternative starting fats are much desired.
SUMMARY OF THE INVENTION
A flavouring composition has been found which is obtainable by oxidation of an oleochemical being a glyceride fat, fatty acid or fatty acid derivative, not being a dairy fat, which contains at least one poly-unsaturated fatty acid with an omega-3 non-conjugatable double bond system in an amount of >0.01 wt. % on fatty acids. Consequently the invention comprises a flavouring composition obtainable by oxidation of an oleochemical being a glyceride fat, fatty acid or fatty acid derivative, not being a dairy fat, characterized in that the oleochemical contains at least one poly-unsaturated fatty acid with an omega-3 non-conjugatable double bond system in an amount of >0.01 wt. %, preferably >0.1 wt. % on fatty acids.
Moreover, a method has been found for the preparation of such flavouring composition which comprises the use of a modified oleochemical being either natural glyceride fat, or fatty acid or fatty acid derivative. Therefore the invention comprises too a process for preparing a flavouring composition by subjecting an oleochemical being either natural glyceride fat, or fatty acid or fatty acid derivative to an oxidation treatment, characterised in that the oleochemical has been subjected to a treatment which causes the modification of the fatty acids composition, provided it contains at least one poly-unsaturated fatty acid with an omega-3 non-conjugatable double bond system. Such treatment particularly comprises hydrogenation, interesterification and fractionation.
In contrast to the mentioned prior art processes the process of the invention does not primarily boost the native flavour which is already present in
REFERENCES:
patent: 5178892 (1993-01-01), Simmons et al.
Berger Matthias
Bot David Simon
Cross Graham Andrew
Mostert Krijn
Van Der Heijden Arnoldus
Czaja Donald E.
Leavitt Steven B.
McGowan Gerard J.
Van Den Berg Foods Co., Division of Conopco, Inc.
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