Method of preparing a synthetic butter flavor

Details Method of preparing a synthetic butter flavor Method of preparing a synthetic butter flavor

1996-09-27

1998-05-19

Wong, Leslie

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 34, 426533, 426534, 426650, A23C 912

Patent

active

057532818

ABSTRACT:
A method of preparing a synthetic butter flavor having enriched milk flavor and butter flavor, containing the steps of hydrolysing a milk fat with a lipolytic enzyme and then oxidizing the hydrolysate of the milk fat by ultraviolet irradiation. The hydrolysate of the milk fat is preferably oxidized by ultraviolet irradiation to have a POV of 1.5 to 9.0, in particular 4.0 to 7.5.

REFERENCES:
patent: 4996069 (1991-02-01), de Hey et al.
Nozawa et al. Patent Abstracts of Japan, Abstracting JP 57-206343, Dec. 1982.
Shiyukunobe et al., Patent Abstracts of Japan, Abstracting JP 63-240755, Oct. 1988.
Tojo et al., Patent Abstracts of Japan, Abstracting JP 05-91851, Apr. 1993.
Tojo et al., Patent Abstracts of Japan, Abstracting JP 06-125733, Apr. 1994 .

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