USE OF EDIBLE OIL FOR FLAVOURING FOODSTUFFS

摘要

The invention relates to the use of an unrefined edible oil for flavouring foodstuffs. The unrefined edible oil contains at least 10 ppm of C6-C20 lactones and is preferably based on a lauric fat, in particular coconut oil. The edible oil is obtained in such a way that is has a relatively low level of free fatty acids and a relatively high content of lactones, especially C8-C12 lactones. The weight ratio between lactones and free fatty acids is at least 1:100 and preferably at least 1:10. The use of such unrefined edible oils is particularly advantageous for flavouring butter-like foodstuffs and other foodstuffs associated with fats, such as spreads.