Method for processing fat-based flavour concentrate

A method for preparing a fat-based flavor concentrate, comprising:

• providing a fat/oil base ranging from 40 to 75% w/w of the fat-based flavor concentrate and further providing a flavor precursor composition comprising at least one added reducing sugar, at least one added amino compound, at least one dairy ingredient, and at least one particulate processing aid comprising a component selected from the group consisting of calcium carbonate, micronized coffee, cocoa particles, and mixtures thereof,
• wherein the ratio of the at least one dairy ingredient to the at least one particulate processing aid is from 1:1 to 4:1 measured as w/w,
• wherein the at least one added amino compound is selected from the group consisting of glycine, alanine, valine, norvaline, leucine, norleucine, aspartic acid, glutamic acid, asparagine, glutamine, arginine, lysine, serine, threonine, proline, tyrosine, cysteine, cystine, methionine, phenylalanine, histidine, tryptophan, dihydroxyphenylalanine, taurine, thiamine, carnosine and mixtures of these, and
• wherein the water content of the flavor precursor composition is no greater than 5 wt. %;
• continuous thermal processing of the flavor precursor composition suspended in the fat/oil base to generate the fat-based flavor concentrate, wherein the continuous thermal processing is performed in a continuous oil phase at the water content of no greater than 5 wt. %,
• wherein the continuous thermal processing is performed at a temperature ranging from 90 to 160° C. with a residence time ranging from 5 to 30 min;
• and
• cooling the fat-based flavor concentrate.