| 摘要 |
1,027,924. Fried onion flavour. DARGOCO SPEZIALFABRIK KONZ RIECH-UND AROMASTOFFE GERBERDING & CO. G.m.b.H. Oct. 12, 1964 [Oct. 12, 1963], No. 41602/64. Heading A2B. A composition for imparting fried onion flavour and aroma to food comprises an emulsion of onion juice, preferably concentraded, a nutritive oil, and a physiologically inert fat emulsifier, which have been heated together in a closed vessel at 100-150 degrees C. to produce the fried onion flavour. The product may be dried to give a powder. Preferably, prior to emulsifier, the emulsifier-oil solution and the onion juice are heated to not above 80 degrees C. Suitable oils include soybean, cottonseed, and corn germ. Suitable emulsifiers include soybean lecithin, glycerol monostearate or monooleate, propylene glycol monstearate, and polyoxyethylene sorbiton mono-oleate or tristerate. The product may be dried by vacuum-, freeze-, or spray-dried. |
