| 摘要 |
Disclosed is a maillard flavour composition comprising a structured lipid phase, a polar solvent different from water or a mixture of polar solvents where at least one of the polar solvents is different form water, and at least one maillard reaction product, wherein said polar solvent is glycerol. Also disclosed is a method for making a maillard flavour composition comprising making a structured lipid phase comprising a continuous lipid phase comprising a lipid and a dispersed polar solvent phase where the polar solvent is different from water or is a mixture of polar solvents where at least one of the polar solvents is different form water, and which contains at least a first reactant having a free carbonyl group and a second reactant having an amino group available for reaction with the free carbonyl group on the first reactant, wherein said polar solvent is glycerol. |
