| 摘要 |
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. |
