GB524466A - Method of manufacturing flavouring for alimentary products - Google Patents
Method of manufacturing flavouring for alimentary productsInfo
- Publication number
- GB524466A GB524466A GB3180/39A GB318039A GB524466A GB 524466 A GB524466 A GB 524466A GB 3180/39 A GB3180/39 A GB 3180/39A GB 318039 A GB318039 A GB 318039A GB 524466 A GB524466 A GB 524466A
- Authority
- GB
- United Kingdom
- Prior art keywords
- butter
- per cent
- cream
- products
- fat
- 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.)
- Expired
Links
Classifications
-
- 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
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
-
- 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
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
- A23L27/25—Dairy flavours
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Biotechnology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Confectionery (AREA)
- Edible Oils And Fats (AREA)
Abstract
524,466. Flavouring materials; lipolysed fats. REDDIE, L. N. (Girdler Corporation). Jan. 30, 1939, No. 3180. [Class 91] Material for imparting a butter-like flavour to edible products is obtained by subjecting aqueous material containing butter fat to lipolysis to develop the desired proportion of free fatty acid therein, and separating the substantially non-aqueous constituents which are the desired flavouring. Materials treated include whole milk, cream, and butter-fat emulsions : lipolysis may be effected by bacteria but preferably by lipolytic enzymes e.g., 0.50-0.20 per cent. of lipase or steapsin. Edible products flavoured include chocolate, confectionery, milk powders, margarine, bakery products, salad dressings, milk products used in making certain cheeses, shortenings and animal and vegetable oils and fats e.g., hydrogenated or natural soya, olive, castor, cottonseed, cocoanut, lard, and oleo-stearine. In an example, 325 lb. of cream containing 40 per cent. of butter fat is heated to 190‹F. to destroy bacteria, cooled to 103- 105‹F. and inoculated with 151 grains of steapsin dissolved in water ; the temperature is maintained until at the end of 22 hrs. the free fatty acid content is 13.1 per cent. calculated as oleic : the cream is then heated to 145-155‹F. in a closed container to kill the enzyme, and at a temperature above the M.P. of the butter fat e.g., 125-140‹F. is centrifuged to obtain the oil phase containing only 0.30 per cent. of water. It may be used in association with a carrier e.g., it may be atomized or sprayed on or otherwise incorporated in skim or whole milk powders or a stable edible oil; a suitable mixture is of equal parts of the oil product and cocoa-butter.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB3180/39A GB524466A (en) | 1939-01-30 | 1939-01-30 | Method of manufacturing flavouring for alimentary products |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB3180/39A GB524466A (en) | 1939-01-30 | 1939-01-30 | Method of manufacturing flavouring for alimentary products |
Publications (1)
Publication Number | Publication Date |
---|---|
GB524466A true GB524466A (en) | 1940-08-07 |
Family
ID=9753442
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB3180/39A Expired GB524466A (en) | 1939-01-30 | 1939-01-30 | Method of manufacturing flavouring for alimentary products |
Country Status (1)
Country | Link |
---|---|
GB (1) | GB524466A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5393538A (en) * | 1992-04-25 | 1995-02-28 | Nestec S.A. | Preparation of crumb-flavored milk chocolate |
-
1939
- 1939-01-30 GB GB3180/39A patent/GB524466A/en not_active Expired
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5393538A (en) * | 1992-04-25 | 1995-02-28 | Nestec S.A. | Preparation of crumb-flavored milk chocolate |
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