Process for the preparation of flavoring mixtures

Details Process for the preparation of flavoring mixtures Process for the preparation of flavoring mixtures

1991-06-24

1993-01-12

Golian, Joseph

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, A23L 1226, A23L 1231

Patent

active

051788926

ABSTRACT:
The invention concerns a process for the preparation of flavoring mixtures by heating of fatty acids or fatty acid derivatives with an oxidizing agent in the presence of at least 0.1% by weight of an antioxidant. Polyunsaturated fatty acids or animal or vegetable fats which are rich in such acids are preferred as starting materials. The preferred oxidizing agent is oxygen. The oxidation mixtures obtained are rich in aldehydes and can be used to improve the organoleptic properties of foods.

REFERENCES:
patent: 4604290 (1986-08-01), Lee et al.
patent: 5043180 (1991-08-01), Haring et al.
Jung, et al., "Effect of .alpha.-,.gamma.-, and .delta.-Tocopherols on Oxidative Stability of Soybean Oil", Journal of Food Science vol. 55, No. 5, 1990, pp. 1464-1465.
Patent Abstract of Japan, vol. 5, No. 75 (1981).

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