| 摘要 |
Butter-like flavour is imparted to oleaginous foods, e.g margarine and shortenings, cooking oils and salad oils, by incorporation of a small quantity, e.g. below 100 parts per million, of a lactone of an aliphatic gamma-hydroxy carboxylic acid. Lactones having 4 to 14 carbon atoms may be employed. A blend of several of the lactones having 8 to 12 carbon atoms is advantageous, and the lactone of gamma-hydroxy butyric acid may be included in such a blend. A margarine which on heating develops the same flavour as butter when heated is obtained by incorporation of the lactones having 10 to 12 carbon atoms. The food may include lactones of delta-hydroxy and epsilon-hydroxy carboxylic acids in addition. The lactone may be formed in the food, e.g. sodium salts of the appropriate gamma-hydroxy acids may be added to acid foods. Butter aroma may be simulated more nearly by incorporation also of diacetyl, acetylmethyl carbinol, and lower fatty acids. The flavouring agent may be diluted with edible oil or be mixed with anti-weeping or anti-spattering agents, or may be emulsified in water, before incorporation in the food. Compositions for addition to margarine are exemplified by a mixture of the lactones of gamma-hydroxy butyric, octanoic, nonanoic, decanoic, undecanoic and dodecanoic acids, diacetyl, acetylmethyl carbinol, and acetic, propionic and butyric acids, and a mixture of the lactones of gamma-hydroxy butyric, gamma-hydroxy octanoic, delta-hydroxy dodecanoic and epsilon-hydroxy decanoic acids, diacetyl, acetylmethyl carbinol, and butyric, caprylic and caproic acids.ALSO:Butter-like flavour is imparted to oleaginous foods, e.g margarine and shortenings, cooking oils and salad oils, cream and artificial cream, ice-cream, chocolate and confectionery, by incorporation of a small quantity, e.g. below 100 parts per million, of a lactone of an aliphatic gamma-hydroxy carboxylic acid. For bread and cakes, the lactone may be introduced during preparation of the dough or may be applied to the crust during baking. Lactones having 4 to 14 carbon atoms may be employed. A blend of several of the lactones having 8 to 12 carbon atoms is advantageous; the lactone of gamma-hydroxy butyric acid may be included in such a blend. A margarine which on heating develops the same flavour as butter when heated is obtained by incorporation of the lactones having 10 to 12 carbon atoms. The food may include lactones of delta-hydroxy and epsilon-hydroxy carboxylic acids in addition. The lactones may be formed in the food, e.g. sodium salts of the appropriate gamma-hydroxy acids may be added to acid foods. Butter aroma may be simulated more nearly by incorporation also of diacetyl, acetylmethyl carbinol and lower fatty acids. The flavouring agent may be diluted with edible oil or be mixed with anti-weeping or anti-spattering agents, or may be emulsified in water, before incorporation into the food. Compositions for addition to margarine are exemplified by a mixture of the lactones of gamma-hydroxy butyric, octanoic, nonanoic, decanoic, undecanoic and dodecanoic acids, diacetyl, acetylmethyl carbinol, and acetic, propionic and butyric acids, and a mixture of the lactones of gamma-hydroxy octanoic, gamma-hydroxy butyric, delta-hydroxy dodecanoic and epsilon-hydroxy dodecanoic acids, diacetyl, acetylmethyl carbinol, and butyric, caprylic and caproic acids. |
