| 摘要 |
1,200,450. Cooking fats. UNILEVER Ltd. (Unilever N.V.). 27 Nov., 1967 [28 Nov., 1966], No. 53130/66. Heading C5C. A cooking fat or oil contains 25 to 1000 p.p.m. of a food-flavouring essential oil other than a citrus oil. Citrus oil in amount 100 to 1000 p.p.m. may also be included. The essential oils, which reduce objectionable frying odours without imparting flavour to the fat, may be fennel, thyme, peppermint, nutmeg, cinnamon, clove, parsley, angelica, sage, marjoram, rosemary, savory, mace, onion, garlic, leek, mustard, spearmint, coriander, cardamom, cassia, turmeric, celery, tarragon or aniseed oils. In examples, essential oils were added to corn oil and soyabean oil which also included lactones or pre-cursors thereof as flavouring agents, e.g. 5-hydroxydecanoyl glycerides and 5-hydroxydodecanoyl glycerides. |
