| 摘要 |
The mouthfeel of a consumable product can be enhanced by adding to a consumable product base a mouthfeel-enhancing proportion, preferably 5-50ppm, of γ-octadecalactone. Preferably a blend of γ-octadecalactone and δ- octadecalactone is added in a ratio of 1:1 1:2. The effect of the lactones may be augmented by the use of a C8-C16 monoglyceride. The γ-octadecalactone is used to enhance the creaminess of yoghurt, ice cream, cream cheese and other milk products. |
