| 摘要 |
1312248 Vinegar flavour BUSH BOAKE ALLEN Ltd 1 April 1970 [3 April 1969] 17662/69 Heading A2B [Also in Division C6] A solid flavour composition of vinegar type comprises a non-toxic, substantially waterinsoluble substrate having absorbed therein a still residue resulting from the distillation of vinegar from a double fermentation vinegar liquor, the residue having an acidity of 10-20% by weight (calculated as acetic acid) and a solids content of at least 25% (preferably 75%) by weight. In order to lessen caramelisation, a required still residue may be obtained by distillation of the double fermentation vinegar liquor to a solids content of 25-45% by weight, followed by further distillation at a pressure of less than 80 mm. Hg. The weight of residue absorbed may exceed the weight of the substrate. Substrates: micron-sized amorphous silica gels; silica and silicic acid; sodium, aluminium and calcium silicates including kaolin, sepiolite and bentonite; alumina; magnesium oxide, silicate, carbonate or stearate; calcium phosphates and sodium pyrophosphate. One preferred absorbent is a mixture containing 50-75 parts silica, 25-50 parts sodium aluminium silicate and a small proportion of amorphous silica. The composition may include oil-miscible diluents exemplified by vegetable oils, glycerol, triacetin, diacetin and propylene glycol. The solid flavour composition may be mixed with: (5) salt, maltsdextrins, sucrose, whey powder and citric acid to provide a salt and vinegar coating for potato crisps; or with (6 and 7) tomato powder, salt, sucrose, tartaric acid, and mixed herbs and spice to give powdered tomato sauce flavours. Powdered Worcester sauce (8 and 9) is prepared by blending the composition with flour (optional), mixed herbs and spice, dehydrated tomato powder, caramel powder, sucrose and citric acid. ("Worcestershire Sauce" is a registered Trade Mark). |
