ES2125170A1 - Flavour for food product and process for obtaining the said flavour - Google Patents
Flavour for food product and process for obtaining the said flavourInfo
- Publication number
- ES2125170A1 ES2125170A1 ES09601952A ES9601952A ES2125170A1 ES 2125170 A1 ES2125170 A1 ES 2125170A1 ES 09601952 A ES09601952 A ES 09601952A ES 9601952 A ES9601952 A ES 9601952A ES 2125170 A1 ES2125170 A1 ES 2125170A1
- Authority
- ES
- Spain
- Prior art keywords
- flavour
- fat
- degree
- agitator
- oil
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Edible Oils And Fats (AREA)
- Emulsifying, Dispersing, Foam-Producing Or Wetting Agents (AREA)
Abstract
Flavour for food product and process for obtaining the said flavour. This comprises the following components expressed in grams for every 1000 g of flavour: water 200-300, fat/oil 300-700, sodium lactate 90-110, plasma/protein/emulsifier 70-110. It also comprises sodium citrate, lactic acid, natural tocobiol antioxidant and/or aromatic products in acceptable quantities for consumption. The process comprises: a) adding the fat/oil to be dissolved to a conventional agitator, preferably of the paddle type, and increasing the temperature up to approximately 60-80 degree C, b) adding the remainder of the flavour components to a second agitator, and c) adding the fat/oil heated to approximately 60-80 degree C to the second agitator and allowing them to mix for 1 to 5 minutes until a creamy appearance is obtained. The flavour according to the invention has the advantage that it is soluble in brines and/or marinating liquids at various pH and at an ambient temperature of down to 6 degree C below zero.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
ES009601952A ES2125170B1 (en) | 1996-09-16 | 1996-09-16 | AROMA FOR A FOOD PRODUCT AND PROCEDURE FOR OBTAINING SUCH AROMA. |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
ES009601952A ES2125170B1 (en) | 1996-09-16 | 1996-09-16 | AROMA FOR A FOOD PRODUCT AND PROCEDURE FOR OBTAINING SUCH AROMA. |
Publications (2)
Publication Number | Publication Date |
---|---|
ES2125170A1 true ES2125170A1 (en) | 1999-02-16 |
ES2125170B1 ES2125170B1 (en) | 1999-11-16 |
Family
ID=8296037
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
ES009601952A Expired - Lifetime ES2125170B1 (en) | 1996-09-16 | 1996-09-16 | AROMA FOR A FOOD PRODUCT AND PROCEDURE FOR OBTAINING SUCH AROMA. |
Country Status (1)
Country | Link |
---|---|
ES (1) | ES2125170B1 (en) |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB977238A (en) * | 1962-06-22 | 1964-12-02 | Gen Mills Inc | Improvements in or relating to protein food products |
-
1996
- 1996-09-16 ES ES009601952A patent/ES2125170B1/en not_active Expired - Lifetime
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB977238A (en) * | 1962-06-22 | 1964-12-02 | Gen Mills Inc | Improvements in or relating to protein food products |
Also Published As
Publication number | Publication date |
---|---|
ES2125170B1 (en) | 1999-11-16 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
EC2A | Search report published |
Date of ref document: 19990216 Kind code of ref document: A1 Effective date: 19990216 |
|
FA2A | Application withdrawn |
Effective date: 20001030 |