Fontina cheese flavor
AssigneeLever Brothers Company
InventorsWolfram Gustav Freytag, Karl Heinz Ney, I. Poetoe Gde Wirotama
Life of this patent
Estimating the term…
Abstract
A Fontina-cheese flavor is given to a foodstuff by the addition of a flavor composition comprising .beta.-phenyl propionic acid and non-terminal mono-methyl substituted alkanoic acids having 4 to 6 carbon atoms. Addition of the flavor composition is particularly useful when the foodstuff is a cheese-product which is prepared from young Cheddar cheese.
Claims7
A process for imparting or enhancing a fontina cheese flavor to a foodstuff selected from the group consisting of processed cheese, processed cheese preparations, fresh cheese margarine cheese, creamed cheese, cheese fondu, and cheese powder, which comprises:
- A. preparing a fontina cheese flavoring composition by admixing
- i. from 10 to 100 parts by weight of .beta.-phenylpropionic acid;
- ii. from 20 to 300 parts by weight of non-terminal mono-methyl-substituted alkanoic acids having 4 to 6 carbon atoms, said substituted alkanoic acids comprising at least 50 percent by weight of iso-valeric acid;
- iii. from 0 to 600 parts by weight of straight chain alkanoic acids having from 2 to 8 carbon atoms, consisting of at least 20 percent by weight of butynic acid;
- iv. from 0 to 15 parts by weight of 1-alkanols and 2-alkanols having from 3 to 9 carbon atoms;
- v. from 0 to 20 parts by weight of alkanals having from 2 to 5 carbon atoms;
- vi. from 0 to 8 parts by weight of 2-alkanones having from 5 to 9 carbon atoms;
- vii. from 0 to 4 parts by weight of ethyl esters of straight chain alkanoic acids having from 4 to 8 carbon atoms;
- and
- viii. from 0 to 20 parts by weight of other cheese flavoring ingredients selected from the group consisting of diacetyl, methional and indole;
- and
- B. admixing the mixture obtained by step (A) with said foodstuff in an amount such as to give from 10 to 100 mg/kg of .beta.-phenylpropionic acid and from 20 to 300 mg/kg of the non-terminal mono-substituted alkanoic acids in the flavored foodstuff.
A fontina cheese flavoring composition prepared by admixing:
- i. from 10 to 100 parts by weight of .beta.-phenylpropionic acid;
- ii. from 20 to 300 parts by weight of non-terminal mono-methyl-substituted alkanoic acids having 4 to 6 carbon atoms, said substituted alkanoic acids comprising at least 50 percent by weight of iso-valeric acid;
- iii. from 0 to 600 parts by weight of straight chain alkanoic acids having from 2 to 8 carbon atoms, consisting of at least 20 percent by weight of butynic acids;
- iv. from 0 to 15 parts by weight of 1-alkanols and 2-alkanols having from 3 to 9 carbon atoms;
- v. from 0 to 20 parts by weight of alkanols having from 2 to 5 carbon atoms;
- vi. from 0 to 8 parts by weight of 2-alkanones having from 5 to 9 carbon atoms;
- vii. from 0 to 4 parts by weight of ethyl esters of straight chain alkanoic acids having from 4 to 8 carbon atoms;
- and,
- viii. from 0 to 200 parts by weight of other cheese flavoring ingredients selected from the group consisting of diacetyl, methional and indole.
Dependencies are inferred from the claim text.