Flavoring composition and process
AssigneeFirmenich SA
InventorsGodefridus Van Den Ouweland, Sina Dorothea Escher, Fran.cedilla.ois Benzi, Claude Vanrietvelde
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Abstract
The flavoring composition of the invention contains the diglyceridic fraction of a hydrolysate of vegetable or animal fat, optionally in combination with other substances susceptible of improving the impact and mouthfeel of said composition and of the food products wherein the composition is incorporated.
Claims18
Process for the preparation of a flavoring composition, wherein a diglyceride fraction of a hydrolyzate of an animal or vegetable fat is added to a flavoring ingredient, solvent or adjuvant of current use, the diglyceride fraction being essentially free from any mono- or triglycerides, or free fatty acids, naturally present in the fat hydrolyzate.
Process for the preparation of a flavoring composition, characterized in that there is added to a hydrolyzate of an animal or vegetable fat at least one compound selected from the group consisting of butyric acid, decanoic acid, hexanoic acid, octanoic acid, dec-9-enoic acid, 4-methylnonanoic acid, 4-methyloctanoic acid, 2-methylheptanoic acid, oleic acid, hexadecanoic acid, pentadecanoic acid, 2-methylhexanoic acid, 2-methylbutanoic acid, heptadecanol, hexadecanol and 2-tetradecanone.
Dependencies are inferred from the claim text.