| 摘要 |
PURPOSE:Gamma- and delta- 12C saturated and unsaturated lactones are used as major components to provide a butter flavor. CONSTITUTION:Gamma-12C and delta-12C unsaturated and saturated lactones are used as major active ingredients for a butter flavor. These lactones are producted by dissolving pure or crude hydroxy-acid triglycerides in vegetable oil and heating the solution at about 100 deg.C for 15-90min to increase the amount of gamma- and delta-12C lactones or by collecting the part of hydroxy-acid triglyceride with a relatively high molecular weight and heating it at about 100 deg.C for 15-90min. The resultant butter flavor may be added as much to margarin or other food or may be dissolved in a food oil, then added to food. |
