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US 2025/0017248 A1Published application
Method for improving milky flavor of food/beverage and food/beverage milky flavor improver
AssigneeThe Nisshin OilliO Group, Ltd.
InventorsKanji AOYAGI, Yoshinori SEKIGUCHI, Daisuke ISAKA, Tomoya ITO, Yoriko ENDO
Life of this patent
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Abstract
The present disclosure provides a method for improving the milk flavor of food and/or beverage having a milk flavor, and to improve the milk flavor of food and/or beverage having a milk flavor.
Claims16
A method for improving milk flavor of food and/or beverage, comprising:
- formulating caprylic acid and capric acid in the food and/or beverage having a milk flavor so as to satisfy condition A and/or condition B,
- where
- Condition A:
- The food and/or beverage contain 0.001 to 0.2 parts by mass of caprylic acid and 0.0003 to 0.035 parts by mass of capric acid per 100 parts by mass of milk solids-not-fat in the food and/or beverage;
- and
- Condition B:
- The food and/or beverage contain 0.0035 to 0.3 parts by mass of caprylic acid and 0.0013 to 0.055 parts by mass of capric acid per 100 parts by mass of milk solids-not-fat in the food and/or beverage.
4 more elements
A food and/or beverage with improved milk flavor, comprising:
- caprylic acid and capric acid, and satisfying the following condition A and/or condition B,
- where
- Condition A:
- The food and/or beverage contain 0.001 to 0.2 parts by mass of caprylic acid and 0.0003 to 0.035 parts by mass of capric acid per 100 parts by mass of milk solids-not-fat in the food and/or beverage;
- and
- Condition B:
- The food and/or beverage contain 0.0035 to 0.3 parts by mass of caprylic acid and 0.0013 to 0.055 parts by mass of capric acid per 100 parts by mass of milk solids-not-fat in the food and/or beverage.
4 more elements
5-6. (canceled)
A method for manufacturing food and/or beverage with improved milk flavor, comprising:
- formulating caprylic acid and capric acid in the food and/or beverage having a milk flavor so as to satisfy condition A and/or condition B,
- where
- Condition A:
- The food and/or beverage contain 0.001 to 0.2 parts by mass of caprylic acid and 0.0003 to 0.035 parts by mass of capric acid per 100 parts by mass of milk solids-not-fat in the food and/or beverage;
- and
- Condition B:
- The food and/or beverage contain 0.0035 to 0.3 parts by mass of caprylic acid and 0.0013 to 0.055 parts by mass of capric acid per 100 parts by mass of milk solids-not-fat in the food and/or beverage.
4 more elements
Dependencies are inferred from the claim text.