| 摘要 |
Spreadable or plastic deformable fat/water emulsions-with the exception of water-in-oil emulsion made by churning microbially acidified cream with a pH of 4.2-5.0- are given the flavour of butter by incorporating a flavour mixt. comprising 0.001-0.009 ppm 4-cis-heptenal, 0.005-0.01 ppm phenylacetaldehyde, 0.01-0.20 ppm dimethyl sulphide, 1-20 ppm diacetyl, 10-200 ppm acetic acid and 5-100 ppm citric acid, opt. together with other aromatising agents. The prods., such as margarines and dairy spreads, have an excellent balanced butter flavour similar to that obtd. in butter made by churning microbially acidified cream. |
