FI90719B - Aromblandning, dess användning och förfarande för dess framställning - Google Patents
Aromblandning, dess användning och förfarande för dess framställning Download PDFInfo
- Publication number
- FI90719B FI90719B FI871729A FI871729A FI90719B FI 90719 B FI90719 B FI 90719B FI 871729 A FI871729 A FI 871729A FI 871729 A FI871729 A FI 871729A FI 90719 B FI90719 B FI 90719B
- Authority
- FI
- Finland
- Prior art keywords
- alpha
- diacetyl
- acid
- weight
- fermentation
- Prior art date
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 59
- 238000000034 method Methods 0.000 title claims description 20
- 238000002360 preparation method Methods 0.000 title claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 239000012876 carrier material Substances 0.000 claims abstract description 8
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 claims description 50
- 238000000855 fermentation Methods 0.000 claims description 42
- 230000004151 fermentation Effects 0.000 claims description 42
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 28
- 239000000796 flavoring agent Substances 0.000 claims description 27
- 235000019634 flavors Nutrition 0.000 claims description 25
- 235000013336 milk Nutrition 0.000 claims description 22
- 239000008267 milk Substances 0.000 claims description 22
- 210000004080 milk Anatomy 0.000 claims description 22
- 239000004310 lactic acid Substances 0.000 claims description 16
- 235000014655 lactic acid Nutrition 0.000 claims description 14
- 238000001035 drying Methods 0.000 claims description 12
- 238000004108 freeze drying Methods 0.000 claims description 9
- 241000194041 Lactococcus lactis subsp. lactis Species 0.000 claims description 8
- 235000014969 Streptococcus diacetilactis Nutrition 0.000 claims description 8
- 239000008346 aqueous phase Substances 0.000 claims description 7
- 238000001694 spray drying Methods 0.000 claims description 7
- 235000020200 pasteurised milk Nutrition 0.000 claims description 4
- 239000012071 phase Substances 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 235000013355 food flavoring agent Nutrition 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 239000007858 starting material Substances 0.000 claims description 2
- WDJHALXBUFZDSR-UHFFFAOYSA-N Acetoacetic acid Natural products CC(=O)CC(O)=O WDJHALXBUFZDSR-UHFFFAOYSA-N 0.000 claims 1
- 229920002472 Starch Polymers 0.000 claims 1
- WOWBFOBYOAGEEA-UHFFFAOYSA-N diafenthiuron Chemical compound CC(C)C1=C(NC(=S)NC(C)(C)C)C(C(C)C)=CC(OC=2C=CC=CC=2)=C1 WOWBFOBYOAGEEA-UHFFFAOYSA-N 0.000 claims 1
- 235000019698 starch Nutrition 0.000 claims 1
- 239000008107 starch Substances 0.000 claims 1
- 239000000243 solution Substances 0.000 description 22
- 235000013310 margarine Nutrition 0.000 description 20
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 18
- 239000003264 margarine Substances 0.000 description 18
- QTBSBXVTEAMEQO-UHFFFAOYSA-N acetic acid Substances CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 17
- 239000000843 powder Substances 0.000 description 16
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 15
- 235000020183 skimmed milk Nutrition 0.000 description 12
- 239000001509 sodium citrate Substances 0.000 description 12
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 12
- WTLNOANVTIKPEE-UHFFFAOYSA-N 2-acetyloxypropanoic acid Chemical compound OC(=O)C(C)OC(C)=O WTLNOANVTIKPEE-UHFFFAOYSA-N 0.000 description 9
- 235000014121 butter Nutrition 0.000 description 9
- 150000001875 compounds Chemical class 0.000 description 7
- 235000013365 dairy product Nutrition 0.000 description 7
- 239000007788 liquid Substances 0.000 description 7
- 239000000463 material Substances 0.000 description 7
- 241000894006 Bacteria Species 0.000 description 6
- 238000010438 heat treatment Methods 0.000 description 6
- 239000002243 precursor Substances 0.000 description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 4
- 239000003925 fat Substances 0.000 description 4
- 235000019197 fats Nutrition 0.000 description 4
- 238000009928 pasteurization Methods 0.000 description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 description 3
- 239000005862 Whey Substances 0.000 description 3
- 102000007544 Whey Proteins Human genes 0.000 description 3
- 108010046377 Whey Proteins Proteins 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 230000001580 bacterial effect Effects 0.000 description 3
- 238000007865 diluting Methods 0.000 description 3
- 239000011521 glass Substances 0.000 description 3
- 239000001307 helium Substances 0.000 description 3
- 229910052734 helium Inorganic materials 0.000 description 3
- SWQJXJOGLNCZEY-UHFFFAOYSA-N helium atom Chemical compound [He] SWQJXJOGLNCZEY-UHFFFAOYSA-N 0.000 description 3
- 239000008176 lyophilized powder Substances 0.000 description 3
- 239000003039 volatile agent Substances 0.000 description 3
- IKHGUXGNUITLKF-UHFFFAOYSA-N Acetaldehyde Chemical compound CC=O IKHGUXGNUITLKF-UHFFFAOYSA-N 0.000 description 2
- 244000172809 Leuconostoc cremoris Species 0.000 description 2
- LCTONWCANYUPML-UHFFFAOYSA-N Pyruvic acid Chemical compound CC(=O)C(O)=O LCTONWCANYUPML-UHFFFAOYSA-N 0.000 description 2
- 244000057717 Streptococcus lactis Species 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 235000012839 cake mixes Nutrition 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 235000014048 cultured milk product Nutrition 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 239000005350 fused silica glass Substances 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 150000003626 triacylglycerols Chemical class 0.000 description 2
- IWYGVDBZCSCJGT-UHFFFAOYSA-N 1-(2,5-dimethoxy-4-methylphenyl)-n-methylpropan-2-amine Chemical compound CNC(C)CC1=CC(OC)=C(C)C=C1OC IWYGVDBZCSCJGT-UHFFFAOYSA-N 0.000 description 1
- NMDWGEGFJUBKLB-UHFFFAOYSA-N 2-acetyllactic acid Chemical compound CC(=O)C(C)(O)C(O)=O NMDWGEGFJUBKLB-UHFFFAOYSA-N 0.000 description 1
- HWKRAUXFMLQKLS-UHFFFAOYSA-N 2-oxidanylidenepropanoic acid Chemical compound CC(=O)C(O)=O.CC(=O)C(O)=O HWKRAUXFMLQKLS-UHFFFAOYSA-N 0.000 description 1
- FIYQGZWUDCJKNO-UHFFFAOYSA-N 2-oxobutanedioic acid Chemical compound OC(=O)CC(=O)C(O)=O.OC(=O)CC(=O)C(O)=O FIYQGZWUDCJKNO-UHFFFAOYSA-N 0.000 description 1
- GUQLNGPRYJCYPA-UHFFFAOYSA-N 4-acetylhexane-2,3,5-trione Chemical compound CC(=O)C(C(C)=O)C(=O)C(C)=O GUQLNGPRYJCYPA-UHFFFAOYSA-N 0.000 description 1
- OMPJBNCRMGITSC-UHFFFAOYSA-N Benzoylperoxide Chemical compound C=1C=CC=CC=1C(=O)OOC(=O)C1=CC=CC=C1 OMPJBNCRMGITSC-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 240000002129 Malva sylvestris Species 0.000 description 1
- 235000006770 Malva sylvestris Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 238000005273 aeration Methods 0.000 description 1
- 238000005899 aromatization reaction Methods 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000015155 buttermilk Nutrition 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000003988 headspace gas chromatography Methods 0.000 description 1
- 229940119170 jojoba wax Drugs 0.000 description 1
- 235000020191 long-life milk Nutrition 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- KHPXUQMNIQBQEV-UHFFFAOYSA-N oxaloacetic acid Chemical compound OC(=O)CC(=O)C(O)=O KHPXUQMNIQBQEV-UHFFFAOYSA-N 0.000 description 1
- 238000005895 oxidative decarboxylation reaction Methods 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 230000020477 pH reduction Effects 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 229940107700 pyruvic acid Drugs 0.000 description 1
- 235000020122 reconstituted milk Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000000377 silicon dioxide Substances 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1236—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using Leuconostoc, Pediococcus or Streptococcus sp. other than Streptococcus Thermophilus; Artificial sour buttermilk in general
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
- A23D7/0056—Spread compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/206—Dairy flavours
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
- A23L27/25—Dairy flavours
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/82—Acid flavourants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/219—Diacetilactis
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Fats And Perfumes (AREA)
- Dairy Products (AREA)
- Seasonings (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
Claims (11)
1. Obetydligt vatten innehällande aromblandning, som arom givande medel innehäller ai fa-acetomjölksyra och diacetyl varvid den övriga andelen i huvudsak bestär av ätbart bärarma-terial, kännetecknad därav, att summan av halter-na av ai fa-acetomjölksyra och diacetyl är 0,005 - 5 vikt-% varvid viktförhällandet mellan ai fa-acetomjölksyra och diacetyl är 2 - 10.000.
2. Aromblandning enligt patentkravet 1, kännetecknad därav, att summan av halterna av alfa-acetomjölksyra och diacetyl är mellan 0,01 och 5 vikt-%, företrädesvis mellan 0,1 och 2 vikt-%.
3. Aromblandning enligt patentkravet 1 eller 2, kännetecknad därav, att ai fa-acetomjöksyrans hait är minst 0,01 vikt-%, heist 0,05 vikt-%.
4. Aromblandning enligt nägot av föregäende patentkrav, kännetecknad därav, att viktförhäl1andet mellan ai fa-acetomjölksyra och diacetyl är mellan 10 och 10.000.
5. Aromblandning enligt nägot av patentkraven 1-4, kännetecknad därav, att blandningen innehäller 0,1 - 10 %, företrädesvis 0,3 - 5 vikt-% vatten.
6. Förfarande för. framställning av en alfa-acetomjölksyra innehällande aromblandning enligt patentkravet 1, kännetecknad därav, att en pastÖriserad mjölkprodukt med en torrsubstanshalt av 8 - 60 vikt-% fermenteras med vid ett pH inte under 3 tillhjälp av en utvald Streptococcus diacetilactis-bakterier innehällande odling, som producerar rikligt ai fa-acetomjölksyra, och sävida pH efter fermenterin-gen är under 5, höjs pH till över 5, och fermenteringspro-dukten torkas. 90719
7. Förfarande enligt patentkravet 6, kännetecknad därav, att den fermenterbara mjölkproduktens torrsubstanshalt är 30 - 60 viktprocent.
8. Förfarande enligt patentkravet 6 eller 7, kännetecknad därav, att före torkning tillsättes ett gummi-material och/eller ett stärkelsederivat.
9. Förfarande enligt nägot av patentkraven 6-8, kännetecknad därav, att torkning av fermenteringsprodukten sker genom frystorkning eller spraytorkning.
10. Användning av en aromblandning enligt nägot av patentkraven 1, 2, 3, 4 eller 5 för aromatisering av för bakning avsed-da utgängsmaterial.
11. Förfarande för framställning av en aromatiserad bredning, kännetecknad därav, att innan fettfasen och vat-tenfasen bearbetas tili en bredning, tillsättes en aromblandning enligt patentkraven 1, 2, 3, 4 eller 5.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| NL8601078 | 1986-04-25 | ||
| NL8601078A NL8601078A (nl) | 1986-04-25 | 1986-04-25 | Aromacompositie, de toepassing daarvan en de werkwijze voor de bereiding ervan. |
Publications (4)
| Publication Number | Publication Date |
|---|---|
| FI871729A0 FI871729A0 (sv) | 1987-04-21 |
| FI871729A FI871729A (sv) | 1987-10-26 |
| FI90719B true FI90719B (sv) | 1993-12-15 |
| FI90719C FI90719C (sv) | 1994-03-25 |
Family
ID=19847941
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| FI871729A FI90719C (sv) | 1986-04-25 | 1987-04-21 | Aromblandning, dess användning och förfarande för dess framställning |
Country Status (15)
| Country | Link |
|---|---|
| US (1) | US4921716A (sv) |
| EP (1) | EP0247646B1 (sv) |
| JP (1) | JPS62259562A (sv) |
| AT (1) | ATE45859T1 (sv) |
| AU (1) | AU597053B2 (sv) |
| CA (1) | CA1308600C (sv) |
| DE (1) | DE3760489D1 (sv) |
| ES (1) | ES2010209B3 (sv) |
| FI (1) | FI90719C (sv) |
| GR (1) | GR3000163T3 (sv) |
| IE (1) | IE60247B1 (sv) |
| NL (1) | NL8601078A (sv) |
| NO (1) | NO167894C (sv) |
| PT (1) | PT84742B (sv) |
| ZA (1) | ZA872833B (sv) |
Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5096720A (en) * | 1988-08-31 | 1992-03-17 | National Starch And Chemical Investment Holding Corporation | Method for enhancing desirable physical and organoleptic properties of food products |
| CA1333969C (en) * | 1988-08-31 | 1995-01-17 | Joseph M. Light | Method for enhancing desirable physical and organoleptic properties of food products |
| EP0483888B1 (en) * | 1990-08-13 | 1995-03-01 | Unilever N.V. | Process for preparing an aroma product containing alpha-acetolactic acid |
| DK0478036T3 (da) * | 1990-09-04 | 1996-03-04 | Unilever Plc | Naturligt aromatiseret næringsmiddelprodukt |
| ZA921280B (en) * | 1991-02-22 | 1993-08-23 | Unilever Plc | Process for the preparation of alpha-acetolactic acid |
| DE4442162C1 (de) * | 1994-11-26 | 1996-04-11 | Bio Industry Heidelberg Gmbh B | Fermentatives Verfahren zur Herstellung von Butteraroma und dessen Verwendung in Nahrungsmitteln |
| JP2006320269A (ja) * | 2005-05-20 | 2006-11-30 | Fuji Oil Co Ltd | ペースト状食品 |
| US7674489B2 (en) * | 2005-09-30 | 2010-03-09 | Kraft Foods Global Brands Llc | Fresh cheese products containing biogenerated flavor components and methods for producing |
| US8703217B2 (en) | 2006-03-31 | 2014-04-22 | Kraft Foods Group Brands Llc | Methods for rapid production and usage of biogenerated flavors |
| WO2009089640A1 (en) * | 2008-01-15 | 2009-07-23 | Givaudan Sa | Derivatives of diacetyl as flavouring agents |
Family Cites Families (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| NL93517C (sv) * | 1900-01-01 | |||
| US3048490A (en) * | 1961-04-06 | 1962-08-07 | Hood & Sons Inc H P | Aroma process for dairy products and the resulting product |
| US3535121A (en) * | 1967-10-09 | 1970-10-20 | Beatrice Foods Co | Production of cream cheese flavor |
| GB1251272A (sv) * | 1968-08-12 | 1971-10-27 | ||
| US3962464A (en) * | 1969-07-21 | 1976-06-08 | Societe D'assistance Technique Pour Produits Nestle S.A. | Process for preparing a butter-like dairy product |
| NL185600C (nl) * | 1975-11-18 | 1991-12-16 | Stichting Nl I Zuivelonderzoek | Werkwijze voor de bereiding van aromatische, gezuurde boter, uit zoete room, zonder die room te zuren. |
| SE418795B (sv) * | 1979-06-15 | 1981-06-29 | Svenska Mejeriernas Riksforeni | Sett att framstella aromdestillat |
| US4310554A (en) * | 1979-07-10 | 1982-01-12 | Wisconsin Alumni Research Foundation | Preparation of cheese with microencapsulated enzymes |
| US4292333A (en) * | 1979-11-19 | 1981-09-29 | Standard Brands Incorporated | Low-fat, butter-flavored, liquid spread and process |
| US4414229A (en) * | 1981-11-23 | 1983-11-08 | Cumberland Packing Corp. | Margarine and the like spread with natural butter flavor |
| US4533561A (en) * | 1982-09-30 | 1985-08-06 | Nabisco Brands, Inc. | Low-fat spread and process |
| EP0106620B2 (en) * | 1982-10-15 | 2002-02-27 | Dairy Crest Limited | Process for preparing a butter-like spread |
| GB8418154D0 (en) * | 1984-07-17 | 1984-08-22 | Unilever Plc | Edible fat composition |
| US4670267A (en) * | 1985-04-18 | 1987-06-02 | Lever Brothers Company | Fermented-whey butter flavoring |
| US4684532A (en) * | 1986-04-29 | 1987-08-04 | Lever Brothers Company | Aqueous butter flavored composition, preparation and use |
-
1986
- 1986-04-25 NL NL8601078A patent/NL8601078A/nl not_active Application Discontinuation
-
1987
- 1987-04-10 ES ES87200679T patent/ES2010209B3/es not_active Expired
- 1987-04-10 DE DE8787200679T patent/DE3760489D1/de not_active Expired
- 1987-04-10 AT AT87200679T patent/ATE45859T1/de not_active IP Right Cessation
- 1987-04-10 EP EP87200679A patent/EP0247646B1/en not_active Expired
- 1987-04-21 FI FI871729A patent/FI90719C/sv not_active IP Right Cessation
- 1987-04-21 CA CA000535208A patent/CA1308600C/en not_active Expired - Fee Related
- 1987-04-22 AU AU71849/87A patent/AU597053B2/en not_active Ceased
- 1987-04-22 IE IE104087A patent/IE60247B1/en not_active IP Right Cessation
- 1987-04-22 ZA ZA872833A patent/ZA872833B/xx unknown
- 1987-04-23 PT PT84742A patent/PT84742B/pt not_active IP Right Cessation
- 1987-04-24 JP JP62101701A patent/JPS62259562A/ja active Granted
- 1987-04-24 NO NO871707A patent/NO167894C/no unknown
-
1989
- 1989-02-27 US US07/316,523 patent/US4921716A/en not_active Expired - Lifetime
- 1989-09-21 GR GR89400179T patent/GR3000163T3/el unknown
Also Published As
| Publication number | Publication date |
|---|---|
| EP0247646A1 (en) | 1987-12-02 |
| PT84742A (en) | 1987-05-01 |
| AU597053B2 (en) | 1990-05-24 |
| JPH0587223B2 (sv) | 1993-12-15 |
| AU7184987A (en) | 1987-10-29 |
| IE871040L (en) | 1987-10-25 |
| NL8601078A (nl) | 1987-11-16 |
| FI90719C (sv) | 1994-03-25 |
| ZA872833B (en) | 1988-12-28 |
| US4921716A (en) | 1990-05-01 |
| JPS62259562A (ja) | 1987-11-11 |
| EP0247646B1 (en) | 1989-08-30 |
| FI871729A0 (sv) | 1987-04-21 |
| ATE45859T1 (de) | 1989-09-15 |
| FI871729A (sv) | 1987-10-26 |
| IE60247B1 (en) | 1994-06-15 |
| NO871707L (no) | 1987-10-26 |
| NO167894B (no) | 1991-09-16 |
| NO167894C (no) | 1991-12-27 |
| ES2010209B3 (es) | 1989-11-01 |
| DE3760489D1 (en) | 1989-10-05 |
| CA1308600C (en) | 1992-10-13 |
| NO871707D0 (no) | 1987-04-24 |
| PT84742B (pt) | 1989-12-29 |
| GR3000163T3 (en) | 1990-12-31 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| BB | Publication of examined application | ||
| MM | Patent lapsed | ||
| MM | Patent lapsed |
Owner name: UNILEVER N.V. |