| 摘要 |
Foodstuffs are aromatised with cocoa fragrances or savoury substances by bringing a water-immiscible organic solvent into contact with the substances in aq. medium. The organic solvent is a hydrocarbon, a halogenated hydrocarbon or a non-aromatic ester with b.pt. less than 80 degrees C. The organic phse is then sepd. and the substances contained in it added to the foodstuff. Method is used to cofer a cocoa aroma ion a foodstuff, or to reinforce it, e.g. by this method the waters of deodorisation of 500 kg of cocoa butter can furnish substances capable of strengthening the aroma of 30-40 m3 of a powdered chocolate beverage or of aromatising 2-3 m3 of milk. Method is simple and cheap to operate. The organic solvents used effectively fractionate the desirable and the undesirable substances in the aq. medium. |
