RU2749460C1 - Food flavoring that gives taste and aroma of cream - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, it can be used for flavoring various food products. A food flavoring that gives the taste and aroma of cream is proposed, which includes delta-decalactone, acetoin, butyric acid, acetic acid, delta-dodecalactone, ethylmaltol, 4-methyl-5-thiazolethanol, capric acid, ethyl acetate and medium-chain triglycerides for food use as a mixture of triglycerides of caprylic (C₈) and capric (C₁₀) acids and an inactive component - solvent, or solvent and emulsifier, or filler, or encapsulating agent, or anti-caking agent. The ratio of the initial components is as follows, wt.%: delta-decalactone 0.5-5.0, acetoin 2.0-5.0, butyric acid 1.0-5.0, acetic acid 0.5-4.0, delta-dodecalactone 0.5-5.0, ethylmaltol 0.5-2.0, 4-methyl-5-thiazolethanol 0.5-3.0, capric acid 0.5-3.0, ethyl acetate 1.0-3.0, medium-chain triglycerides for food use as a mixture of triglycerides of caprylic (C₈) and capric (C₁₀) acids 8.0-30.0, inactive component - up to 100.

EFFECT: invention expands the arsenal of flavorings that give food products a characteristic taste and aroma of freshly prepared milk cream, and also provides increased feeling of fat content in the taste of low-fat products and the preservation of this taste and aroma when freezing products or semi-finished products to a temperature below 15°C under zero, long-term storing at low temperature and subsequent defrosting and heat treatment.

12 cl, 11 ex

Description

The invention relates to the food industry and can be used for flavoring dairy and bakery products, confectionery, including mealy and sugar products, as well as for flavoring edible fats, margarine, combined oils and other substitutes for butter.

In the food industry, the task is to obtain a wide range of flavors that give products and products the desired taste or improve their natural taste.

Known flavoring that gives products a creamy aroma and taste (EP 0007673 B 1, publ. 30.12.81 g, example 21), containing (in wt.%) Diacetyl - 2.0, acetoin - 3.0, vanillin - 2.0 , ethyl butyrate - 1.0, maltol - 0.5, delta-decalactone -1.0, ethyl lactate - 5.0, butyric acid - 5.0, caproic acid - 0.5 and propylene glycol as a solvent up to 100 wt. % in the absence or presence of 0.25 wt. % methylthiomethylpropionate or 0.05 wt. % methylthiomethyl butyrate.

This flavoring gives confectionery products an insufficiently pronounced taste and aroma of cream, which has an overly enhanced sweet note.

Also known food flavoring, giving products the taste and aroma of cream (RU 2181016, publ. 10.04.2002), containing, by weight. %: maltol - 0.1-0.3, delta-decalactone -0.01-0.025, diacetyl - 0.0009-0.002, acetoin dimer - 0.001-0.003, butyric acid - 0.0067-0.0095, acetic acid - 0.027-0.042, delta-dodecalactone - 0.01-0.25, dihydrocoumarin - 0.001-0.0025, ethyl vanillin - 0.002-0.005, trans-2-hexenal - 0.0008-0.0015, lactic acid -0.009- 0.023, lemon oil - 0.007-0.01, alkali - 0.0007-0.00095, thiamine hydrochloride - 0.0025-0.0041 and filler in the form of a solvent, or a mixture of solvent and emulsifier - up to 100. Food flavoring imparts food characteristic taste and aroma of freshly made cream obtained from milk. This taste and aroma is retained in food products that have an acidic environment or require heating during cooking up to 320 ° C.

The technical problem to be solved by the present invention is to expand the arsenal of flavors that give products the taste and aroma of cream, as well as to enhance the sensation of fatness in the taste of low-fat products, and to preserve this taste and aroma, by increasing the stability of the taste while maintaining the aroma , when freezing products or semi-finished products to a temperature below minus 15 ° С, their long-term storage at a low temperature and subsequent defrosting and heat treatment, if this is required by the technological process of obtaining the final product.

The specified technical result is achieved in that the proposed food flavoring, giving the taste and aroma of cream , according to the invention, characterized in that it includes delta-decalactone, acetoin, butyric acid, acetic acid, delta-dodecalactone, ethylmaltol, 4-methyl-5-thiazoleethanol, capric acid, ethyl acetate and medium chain triglycerides for food use in the form of a mixture of triglycerides of caprylic (C8) and capric (C10) acids, and the inactive component is a solvent, or solvent and emulsifier, or filler, or encapsulating agent, or anti-caking agent, in the following ratio starting components, wt%: delta-decalactone - 0.5-5.0, acetoin - 2.0-5.0, butyric acid - 1.0-5.0, acetic acid - 0.5-4.0 , delta-dodecalactone - 0.5-5.0, ethyl maltol - 0.5-2.0, 4-methyl-5-thiazoleethanol - 0.5-3.0, capric acid - 0.5-3.0, ethyl acetate - 1.0-3.0, medium-chain triglycerides for food use in the form of a mixture of triglycerides caprylic (C8) and to apric (C10) acids - 8.0-30.0, inactive component - up to 100.

The food flavor can be prepared as a solution, or an emulsion, or a powder, or a powder, or a granule, or a paste.

The food flavoring agent may further comprise an aroma enhancer, for example, maltol isobutyrate or vanillin isobutyrate, and / or a flavor modifier, for example, 5 (6) decenoic acid, or diacetyl, or vanillin, and / or an aroma stabilizer, for example, at least one a component selected from the group consisting of alpha-tocopherol, ascorbic acid, butyloxyanisole, potassium sorbate, sorbic acid, and / or an aggregate state stabilizer, for example, at least one component selected from the group consisting of gum arabic, guar gum, dammar gum , sulfated polysaccharide, pectin, polyvinyl alcohol, glycerin, sorbitol syrup. As a solvent, the flavor contains at least one component selected from the group consisting of propylene glycol, triacetin, ethyl alcohol, water, vegetable oil.

As an emulsifier, it contains at least one component selected from the group consisting of polysaccharide, pectin, glycoprotein, nonionic surfactant, polyvinyl alcohol.

As a polysaccharide, the flavor contains at least one component selected from the group consisting of xanthan gum, guar gum, gum arabic.

As a filler or encapsulating agent, it contains a water-soluble high molecular weight adsorbent suitable for food use, and as an anti-caking agent, silicon dioxide or silicon dioxide and a sulfated polysaccharide.

As a water-soluble high molecular weight adsorbent suitable for food use, it contains at least one component selected from the group consisting of maltodextrin, modified starch, lactose, dextrose, gum arabic.

The essence of the claimed invention lies in the fact that not only was it possible to create a new composition that gives food products the taste and aroma of fatty cream, with an increase in the sensation of fatty in the taste of low-fat products, but also to ensure the preservation of this taste-and-aromatic sensation when frozen products, their long-term storage at low temperature and subsequent defrosting and heat treatment.

For the preparation of the flavoring agent, the following known components are taken: Acetoin (acetoin dimer) - S.A. Voitkevich, "865 aromatic substances for perfumery and household chemicals", Moscow, Food Industry, 1994, p. fifty;

Delta-decalactone - S.A. Voitkevich, "865 aromatic substances for perfumery and household chemicals", Moscow, Food Industry, 1994, p. 562;

Delta-dodecalactone - Heath, Henry B. "Source book of flavors" / The AVI Publishing Company, 1981, p. 350;

Acetic acid - Buldakov A.C. Nutritional supplements. Directory, St. Petersburg, "Ut", 1996, p. 73, 153;

Butyric acid - Chemistry. Big encyclopedic dictionary / Ch. ed. I.L. Knunyants /, 2nd ed. BDT, 1998, p. 313;

Capric acid - Fenaroli's Handbook of Flavor Ingredients - 4 ^th ed./by George A.Burdock, 2002, USA, with 386-387;

Medium chain triglycerides as a mixture of triglycerides of caprylic (C8) and capric (CIO) acids for food use - B. Martena; Μ. Pfeuffer; J. Schrezenmeir (2006) "Medium-chain triglycerides" International Dairy Journal. 16 (11): 1374-1382;

Maltodextrin - Buldakov A.C. Nutritional supplements. Directory, St. Petersburg, "Ut", 1996, p. 127;

Vanillin - Buldakov A.S. Food additives. Directory, St. Petersburg, "Ut", 1996, p. 122;

Dextrose - Buldakov A.S. Food additives. Directory, St. Petersburg, "Ut", 1996, p. 68, 127;

Modified starches - Buldakov A.S. Food additives. Directory. -Saint Petersburg, "Ut", 1996, p. 137;

Etilmaltol - Fenaroli's Handbook of Flavor Ingredients - 4 ^th ed./by George A.Burdock, 2002, USA, from 561-562;

Ethyl Alcohol - Food Additives: An Encyclopedia. - St. Petersburg: Giord, 2003 .-- from 614; Triacetin - Fenaroli's Handbook of Flavor Ingredients -4 th ed./by George A.Burdock, 2002, USA, from 1720-1721;

Dammar gum - "Source book of flavours" edited by Gary Reineccius / The Aspen Publishers, INC, 2 ^nd ed 1999, p. 577;

Guar Gum - Food Additives: An Encyclopedia. - SPb: Giord, 2003 .-- from 199; Dextrose - Buldakov A.S. Food additives. Directory. - SPb .: "Ut", 1996, p. 68, 127;

Silicon Dioxide - Food Additives: An Encyclopedia. - St. Petersburg: Giord, 2003 .-- p. 221-222; Sulfated polysaccharide - Food additives: an encyclopedia. - St. Petersburg: Giord, 2003 .-- p. 283-285;

Nonionic surfactants suitable for use in the food industry (sodium alginate, lecithin, mono and diglycerides) - Directory "Surfactants and detergents" / Ed. A.A. Abramzon, 1993, p. 1-79;

Propylene glycol - Buldakov A.S. Food additives. Directory. - SPb .: "Ut", 1996. p. 145;

Glycoproteins of various structures - Chemistry. Big Encyclopedic Dictionary (Chief ed. I. L. Knunyants), 2nd ed. BRE, 1998, p. 137;

Gum arabic - Fenaroli's Handbook of Flavor Ingredients -4 th ed./by George A.Burdock, 2002, USA, from 1-2;

Instantgam - gum arabic, Instantgam trademark;

Polyvinyl Alcohol - Food Additives: An Encyclopedia. - St. Petersburg: Giord, 2003 .-- p. 419-420;

Ethyl acetate - Fenaroli's Handbook of Flavor Ingredients - 4th ed. / By George A. Burdock, 2002, USA, pp 511-512;

4-methyl-5-thiazoleethanol - Fenaroli's Handbook of Flavor Ingredients -4th ed./by George A. Burdock, 2002, USA, at 1228;

Alpha-tocopherol - Food additives: an encyclopedia. - SPb: Giord, 2003 .-- from 530-531; Ascorbic acid - - Food additives: an encyclopedia. - SPb: Giord, 2003. - C 118-121;

Butyloxyanisole Food additives: an encyclopedia. - St. Petersburg: Giord, 2003. - from 138-139; Potassium Sorbate - Nutritional Supplements: An Encyclopedia. - SPb: Giord, 2003 .-- s486-487; Sorbic acid - Preservatives in the food industry. Properties and applications. - Erich Luke, Martin Jager, - 3rd ed. Per. with him. - SPb: GIORD, 2000, p. 127-136;

Maltol isobutyrate - Fenaroli's Handbook of Flavor Ingredients - 4th ed ./by George A. Burdock, 2002, USA, pp. 996-997;

Vanillin isobutyrate - Fenaroli's Handbook of Flavor Ingredients -4th ed ./by George A. Burdock, 2002, USA, p. 1778.

5 (6) decenoic acid - Fenaroli's Handbook of Flavor Ingredients - 4th ed ./by George A. Burdock, 2002, USA, 392-393;

Diacetyl - Fenaroli's Handbook of Flavor Ingredients -4th ed./by George A. Burdock, 2002, USA, pp. 401-402;

Glycerin - Fenaroli's Handbook of Flavor Ingredients -4th ed. / By George A. Burdock, 2002, USA, pp. 686-687;

Sorbitol Syrup - "Source book of flavors" edited by Gary Reineccius / The Aspen Publishers, INC, 2nd ed 1999, p. 629.

The essence of the invention is illustrated by the following examples:

Example 1. To obtain 1000.0 g of a flavoring agent in the form of a solution, 50.0 g of delta-decalactone, 20.0 g of acetoin, 50.0 g of butyric acid, 5.0 g of acetic acid, 50.0 g of delta-dodecalactone are taken, 20.0 g of ethyl maltol, 6.0 g of 4-methyl-5-thiazoleethanol, 30.0 g of capric acid, 10.0 g of ethyl acetate, 190.0 g of medium chain triglycerides as a mixture of caprylic (C8) and capric (C10) triglycerides acids for food use (hereinafter medium chain triglycerides) and 569.0 g of triacetin as a solvent.

From the indicated amount of triacetin, 200.0 g is taken, placed in a mixer with a low-speed stirrer, then, with stirring, all the other components are added in turn. Bring the weight of the flavoring to 1000.0 g with the remaining triacetin and mix again.

The resulting flavor was added in an amount of 1 kg per ton of low fat baking margarine. The product acquired the taste and aroma of fatty milk cream (fatty creamy taste with a slight milky tinge).

Example 2. To obtain 1000.0 g of a flavoring agent in the form of an emulsion, 7.0 g of delta-decalactone, 35.0 g of acetoin, 28.0 g of butyric acid, 25.0 g of acetic acid, 7.0 g of delta-dodecalactone are taken, 12.0 g of ethyl maltol, 30.0 g of 4-methyl-5-thiazoleethanol, 17.0 g of capric acid, 30.0 g of ethyl acetate, 280.0 g of medium chain triglycerides, 40.0 g of dammar gum substance, 30, 0 g of instantgam and 459.0 g of water.

The substance "dammar gum" is introduced into a container and mixed at a temperature of 30 ° C with half the weight amount of these components, with the exception of the substance "Instantgam" and water.

The second half by weight of these components is mixed with 30.0 g of the instantgam emulsifier and 300.0 g of water. Both mixtures are combined, the weight is brought to 1000.0 g with the remaining amount of water, mixed with a high-speed mixer until particles of the dispersed phase are obtained with a size of 3-5μ and fed to a homogenizer, where they are homogenized to a state of a fine stable emulsion with a particle size of the dispersed phase of not more than 1 μ

The resulting flavor was added in an amount of 1 kg per ton of low fat cream margarine, whereby the margarine acquired the flavor and aroma of heavy cream.

Example 3. To obtain 1000.0 g of a flavoring agent in the form of a powder, 23.0 g of delta-decalactone, 50.0 g of acetoin, 10.0 g of butyric acid, 40.0 g of acetic acid, 23.0 g of delta-dodecalactone are taken, 5.0 g of ethyl maltol, 16.0 g of 4-methyl-5-thiazoleethanol, 5.0 g of capric acid, 20.0 g of ethyl acetate, 80.0 g of medium-chain triglycerides, vanillin isobutyrate is used as an aroma enhancer in an amount of 20.0 g, vanillin is used in the amount of 100.0 g as an aroma modifier to enhance the vanilla note, ascorbic acid in an amount of 0.5 g is used as an aroma stabilizer, 60.0 g of ethyl alcohol and 547.5 g of dextrose are taken to prepare a solution of the components as a filler.

All components, except for dextrose and vanillin, are added to the specified amount of ethyl alcohol with stirring, the resulting solution is fed countercurrently towards the mixture of the filler (dextrose) with vanillin. In this case, the components that provide the taste and aroma are deposited on dextrose, the flowability of the flavor is ensured by drying at a temperature of 35 ° C. The resulting flavor was added at the rate of 5 kilograms per 1 ton of dry mix for making ice cream. The ice cream obtained from this mixture acquired a bright fatty creamy taste with a vanilla aftertaste. The use of other substances as a filler, such as maltodextrin, starch, powdered sugar, lactose, does not affect the flavoring properties of the flavoring agent.

Example 4. To obtain a flavoring agent in the form of granules, 40.0 g of delta-decalactone, 30.0 g of acetoin, 10.0 g of butyric acid, 10.0 g of acetic acid, 35.0 g of delta-dodecalactone, 8.0 g ethyl maltol, 10.0 g of 4-methyl-5-thiazoleethanol, 15.0 g of capric acid, 10.0 g of ethyl acetate, 80.0 g of medium-chain triglycerides, 5 (6) decenic acid is used as a flavor modifier in an amount of 50.0 g, silicon dioxide in an amount of 50.0 g and a sulfated polysaccharide in an amount of 40.0 g are taken as an anti-caking agent, and maltodextrin in an amount of 612.0 g as a filler. The components are mixed together in a high-speed mixer, dried at a temperature of 35 ° C for 12 hours, then the mixture is additionally passed through a granulator to obtain a granule structure. The resulting flavor was added at the rate of 40.0 kg per 1 ton of dry packaged green tea. The addition of a flavor modifier allowed for a deep, creamy milky touch to the granular flavor. The finished drink acquired the bright taste of the traditional Chinese Milk Oolong tea.

Example 5. A flavorant in the form of a solution is prepared as in Example 1, except that 10.0 g of diacetyl are additionally taken as a flavor modifier, maltol isobutyrate in an amount of 15.0 g as an aroma enhancer, butyloxyanisole in an amount of 5.0 g in as a flavor stabilizer, and instead of triacetin, propylene glycol was used as a solvent in the amount of 539.0 g. The resulting flavor was added in a dosage of 500.0 grams per ton of low-fat spread, as a result of which the product acquired a bright aroma of heavy cream with a touch of butter flavor.

Example 6. A flavorant in the form of a powder is prepared as in Example 3, except that instead of vanillin isobutyrate, maltol isobutyrate in an amount of 15.0 g is used as an aroma enhancer, and 5 (6) decenoic acid in an amount of 10 is used as a flavor modifier together with vanillin. , 0 g and diacetyl in an amount of 10.0 g, maltodextrin is used as a filler instead of dextrose, in an amount of 532.5 g. The resulting flavor was added at a dosage of 1 kg per ton of margarine for creams, which acquired a bright fat-creamy taste with vanilla milky note.

Example 7. To obtain 1000.0 g of a flavoring agent in the form of a powder, 40.0 g of delta-decalactone, 30.0 g of acetoin, 10.0 g of butyric acid, 10.0 g of acetic acid, 35.0 g of delta-dodecalactone are taken, 8.0 g of ethyl maltol, 10.0 g of 4-methyl-5-thiazoleethanol, 15.0 g of capric acid, 10.0 g of ethyl acetate, 80.0 g of medium-chain triglycerides, silica is used as an anti-caking agent in an amount of 50.0 g and sulfated polysaccharide in an amount of 40.0 g, modified starch in the amount of 662.0 g is used as a carrier. Half of the carrier is added to the mixer, the entire amount of aromatic components is added to it, mixed, then the remaining amount of the carrier is added, again mixed and dried mixture at a temperature of 35 ° C. The resulting mixture is fed to a ball mill and ground to a powder state.

The resulting flavor was added at a dosage of 400.0 g per ton of semi-finished doughs subjected to freezing. After defrosting and baking the products, the final product acquired a rich creamy flavor and remained freshly cooked for at least 3 days.

Example 8. To obtain 1000.0 g of flavor in the form of a paste, 7.0 g of delta-decalactone, 35.0 g of acetoin, 28.0 g of butyric acid, 25.0 g of acetic acid, 7.0 g of delta-dodecalactone are taken, 12.0 g of ethyl maltol, 30.0 g of 4-methyl-5-thiazoleethanol, 17.0 g of capric acid, 30.0 g of ethyl acetate, 90.0 g of medium chain triglycerides, butter in an amount of 300.0 g, as an enhancer aroma using maltol isobutyrate in an amount of 15.0 g, as a stabilizer of aroma - alpha-tocopherol in an amount of 1.0 g, as an emulsifier use a surfactant of a non-ionic nature (SAS) in an amount of 30.0 g, as an aggregate stabilizer state - guar gum in an amount of 10.0 g. To prepare a surfactant solution, take 70.0 g of vegetable oil, to prepare a solution of the remaining components, take 60.0 g of propylene glycol, and 233.0 g of water.

The emulsifier is dissolved in vegetable oil when heated to 80 ° C. Butter is introduced into the container, a solution of the remaining components is added there, including the amplifier, the aroma stabilizer and the state of aggregation stabilizer, the emulsifier solution, the entire amount of water, mixed with a high-speed mixer until particles of the dispersed phase with a size of 3-5 μ are obtained and fed into the crystallizer for cooling and formation fine-crystalline structure.

The resulting flavor was used in the production of ice cream in a dosage of 2 kg per 1000 kg of ice cream, as a result of which the final product acquired a pronounced taste of heavy cream.

Example 9. A flavoring agent in the form of a paste is obtained according to example 8, except that 10.0 g of diacetyl and 10.0 g of 5 (6) decenoic acid are additionally taken as a flavor modifier, 280.0 g of a vegetable-fat spread instead of butter, xanthan gum instead of guar gum as an aggregate state stabilizer, and triacetin instead of propylene glycol as a solvent for the components. The resulting flavor was added at a dosage of 3 kg per ton of dumplings dough, resulting in the final product acquiring the aroma of heavy cream with a pronounced note of milk and butter.

Example 10. To obtain 1000.0 g of a flavoring agent in the form of a solution, 5.0 g of delta-decalactone, 20.0 g of acetoin, 10.0 g of butyric acid, 5.0 g of acetic acid, 5.0 g of delta-dodecalactone are taken, 5.0 g of ethyl maltol, 5.0 g of 4-methyl-5-thiazoleethanol, 5.0 g of capric acid, 10.0 g of ethyl acetate, 300.0 g of medium-chain triglycerides, as a stabilizer of the aggregate state, glycerin in the amount of 300, 0 g and sorbitol in the amount of 270.0 g, and 60.0 g of ethyl alcohol as a solvent.

The entire amount of ethyl alcohol is placed in a mixer with a low-speed stirrer, then, while stirring, all the other components are alternately introduced, then stabilizers of the aggregate state are introduced and mixed again.

The resulting flavor was added in an amount of 10 kg per 1 ton of biscuit semi-finished product for long-term storage. The finished biscuit acquired a fat-creamy taste with a milky tint (aroma and taste of heavy milk cream) and retained the sensation of a freshly prepared product for several days.

Example 11. To obtain 1000.0 g of flavor in the form of a paste, 5.0 g of delta-decalactone, 20.0 g of acetoin, 10.0 g of butyric acid, 5.0 g of acetic acid, 5.0 g of delta-dodecalactone are taken, 5.0 g of ethyl maltol, 6.0 g of 4-methyl-5-thiazoleethanol, 5.0 g of capric acid, 10.0 g of ethyl acetate, 90.0 g of medium chain triglycerides, butter in an amount of 300.0 g, in maltol isobutyrate in the amount of 15, Or is used as an aroma enhancer, butyloxyanisole in an amount of 5.0 g, sorbic acid 10.0 g, potassium sorbate 10.0 g, as an emulsifier, a surfactant of a non-ionogenic nature is used as an aroma stabilizer, in an amount of 30.0 g, guar gum in an amount of 10.0 g and glycerin in an amount of 100.0 g are used as a stabilizer of the state of aggregation, in addition, 50.0 g of vegetable oil is taken to prepare a surfactant solution, 55.0 g of propylene glycol for a solution of the components, and 249.0 g of water.

The emulsifier is dissolved in vegetable oil when heated to 80 ° C. Butter is introduced into the container, a solution of the remaining components, including the amplifier, flavor stabilizers and state of aggregation stabilizers, an emulsifier solution, the entire amount of water, is added thereto, mixed with a high-speed mixer until particles of a dispersed phase with a size of 3-5μ are obtained and fed into the crystallizer for cooling and the formation of a fine-crystalline structures.

The resulting flavor was used in the production of sweet frozen semi-finished products in a dosage of 5 kg per 1000 kg of semi-finished product.

After baking, the pastry had a bright aroma of cream, elastic crumb, the freshness preservation period of the product increased and the organoleptic characteristics did not deteriorate during the storage of the baked goods.

Thus, the proposed flavoring gives food products a full harmonious taste and aroma of heavy cream, with vanilla, milk or butter aftertaste depending on the added modifier. It can be used in the preparation of dry food products, including granular, powdery. The flavoring agent can be used in the preparation of products for long-term storage, including at low temperatures, "shock" frozen products, fatty products with a minimum moisture content (less than 1%). At the same time, the final product or product retains the taste and aroma characteristic of natural high-fat cream and, for baking, provides the sensation of a freshly prepared product for at least 3 days.

The taste and aroma of finished products is due to the new qualitative and quantitative composition of the components.

The introduction of an additional aroma stabilizer into the composition of the aroma in relation to the effects of low temperatures (below -15 ° C) and / or a stabilizer of its state of aggregation practically does not affect the organoleptic properties of the aroma.

The introduction into the proposed composition of the aroma modifier 5 (6) decenoic acid led to an increase in the milky note, diacetyl - a note of butter, vanillin - to an increase in the vanilla note.

The use of a food product as an inactive component made it possible to ensure the introduction of a flavoring agent into fatty products with a minimum moisture content (less than 1%), as well as to make the flavoring agent even more resistant to storage of products at low temperatures and "shock" freezing.

Thus, the proposed composition allows you to expand the range of flavors used in the food industry, and retaining a characteristic creamy taste and aroma after freezing semi-finished products at temperatures below minus 15 ° C, long-term storage at this temperature, followed by defrosting and heat treatment.

Claims (12)

1. A food flavoring agent that imparts the taste and aroma of cream, characterized in that it includes delta-decalactone, acetoin, butyric acid, acetic acid, delta-dodecalactone, ethyl maltol, 4-methyl-5-thiazoleethanol, capric acid, ethyl acetate and medium chain triglycerides food use in the form of a mixture of triglycerides of caprylic (C ₈ ) and capric (C ₁₀ ) acids and the inactive component is a solvent, or a solvent and an emulsifier, or a filler, or an encapsulating agent, or an anti-caking agent, with the following ratio of the starting components, wt%: delta-decalactone 0.5-5.0, acetoin 2.0-5.0, butyric acid 1.0-5.0, acetic acid 0.5-4.0, delta-dodecalactone 0.5-5.0 , ethyl maltol 0.5-2.0, 4-methyl-5-thiazoleethanol 0.5-3.0, capric acid 0.5-3.0, ethyl acetate 1.0-3.0, medium chain triglycerides for food use in the form of a mixture of triglycerides of caprylic (C ₈ ) and capric (C ₁₀ ) acids 8.0-30.0, inactive component - up to 100. 2. A food flavoring agent according to claim 1, characterized in that it further comprises an aroma enhancer and / or a flavor modifier and / or a flavor stabilizer and / or a state of aggregation stabilizer. 3. A food flavoring agent according to claim 2, characterized in that it contains maltol isobutyrate or vanillin isobutyrate as an aroma enhancer. 4. A food flavoring agent according to claim 2, characterized in that it contains at least one component selected from the group consisting of 5- and 6-decenoic acid, diacetyl, vanillin as a flavor modifier. 5. Food flavoring according to claim 2, characterized in that as a flavor stabilizer it contains at least one component selected from the group consisting of alpha-tocopherol, ascorbic acid, butyloxyanisole, potassium sorbate, sorbic acid. 6. Food flavoring according to claim 2, characterized in that, as a stabilizer of the state of aggregation, it contains at least one component selected from the group consisting of gum arabic, guar gum, dammar gum, sulfated polysaccharide, pectin, polyvinyl alcohol, glycerin, sorbitol syrup. 7. Food flavoring according to any one of paragraphs. 1-2, characterized in that it is a solution, or an emulsion, or a powder, or a powder, or a granule, or a paste. 8. Food flavoring according to any one of paragraphs. 1-2, characterized in that as a solvent it contains at least one component selected from the group consisting of propylene glycol, triacetin, ethyl alcohol, water, vegetable oil. 9. Food flavoring according to any one of paragraphs. 1-2, characterized in that as an emulsifier it contains at least one component selected from the group consisting of polysaccharide, pectin, glycoprotein, nonionic surfactant, polyvinyl alcohol. 10. Food flavoring according to claim 9, characterized in that as a polysaccharide it contains at least one component selected from the group including xanthan gum, guar gum, gum arabic. 11. Food flavoring according to any one of paragraphs. 1-2, characterized in that it contains a water-soluble high molecular weight adsorbent suitable for food use as a filler or encapsulating agent, and contains silicon dioxide or silicon dioxide and a sulfated polysaccharide as an anti-caking agent. 12. The food flavoring according to claim 11, characterized in that, as a water-soluble high molecular weight adsorbent suitable for food use, it contains at least one component selected from the group including maltodextrin, modified starch, lactose, dextrose, gum arabic.