Margarine and the like spread with natural butter flavor

Details Margarine and the like spread with natural butter flavor Margarine and the like spread with natural butter flavor

1981-11-23

1983-11-08

Yoncoskie, Robert A.

Food or edible material: processes, compositions, and products

Surface coated, fluid encapsulated, laminated solid...

Dry flake, dry granular, or dry particulate material

426603, 426613, 426650, A23D 300, A23L 123

Patent

active

044142293

ABSTRACT:
Margarines or the like spreads are provided with natural butter flavor by incorporating therein oil soluble lipolyzed cream or butter oil (obtained by treating fresh cream with lipase enzymes) and water soluble starter distillate (which is a mixture of flavor compounds distilled from cultured reconstituted skim milk) in an amount sufficient to impart the butter flavor to the spread. The proportion of water soluble component to oil soluble component should be between 1 part water soluble component per each 2-20 parts oil soluble component. It is necessary for the water phase to be distributed throughout the oil phase. This can be accomplished either by mixing the oil and water phases with a carrier such as maltodextrin and drying, which causes the phases to become encapsulated, or by emulsifying the two phases by means of an emulsifying agent.

REFERENCES:
patent: 2794743 (1957-06-01), Farnham
patent: 3357838 (1967-12-01), Noznick
patent: 3393075 (1968-07-01), Hayashi et al.
patent: 3469993 (1969-09-01), Pangier
patent: 3477853 (1969-11-01), Hull et al.
patent: 3653921 (1972-04-01), Buhler et al.
patent: 4112132 (1978-09-01), Badertscher et al.
patent: 4156021 (1979-05-01), Richardson
patent: 4273795 (1981-06-01), Bosco et al.

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