CA1302152C - Aqueous butter flavor, its composition, preparation and use - Google Patents
Aqueous butter flavor, its composition, preparation and useInfo
- Publication number
- CA1302152C CA1302152C CA000535690A CA535690A CA1302152C CA 1302152 C CA1302152 C CA 1302152C CA 000535690 A CA000535690 A CA 000535690A CA 535690 A CA535690 A CA 535690A CA 1302152 C CA1302152 C CA 1302152C
- Authority
- CA
- Canada
- Prior art keywords
- butter
- flavor
- sugar
- aqueous phase
- syrup
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
- A23D7/0056—Spread compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/015—Reducing calorie content; Reducing fat content, e.g. "halvarines"
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/201—Compounds of unspecified constitution characterised by the chemical reaction for their preparation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/206—Dairy flavours
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
- Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10S426/00—Food or edible material: processes, compositions, and products
- Y10S426/804—Low calorie, low sodium or hypoallergic
Abstract
ABSTRACT OF THE DISCLOSURE
A process for obtaining an aqueous soluble butter flavor is disclosed comprising cooking together an aqueous combination of sugar and butter in a ratio of 50:1 to 1:10 at a temperature of about 150°F to 250°F for about 0.5-5 hours. The resultant emulsion is separated to recover an aqueous phase having a cooked butter flavor. When incorporated into low calorie table syrups.
the flavor imparts a cooked butter taste and maintains the syrup as a clear composition. Low fat spreads may also successfully utilize the recovered cooked butter flavor phase.
A process for obtaining an aqueous soluble butter flavor is disclosed comprising cooking together an aqueous combination of sugar and butter in a ratio of 50:1 to 1:10 at a temperature of about 150°F to 250°F for about 0.5-5 hours. The resultant emulsion is separated to recover an aqueous phase having a cooked butter flavor. When incorporated into low calorie table syrups.
the flavor imparts a cooked butter taste and maintains the syrup as a clear composition. Low fat spreads may also successfully utilize the recovered cooked butter flavor phase.
Description
:13~2~5Z
_ UEOUS BUTTER FLAVOR, ITS COMPOSITION, PREPARATION AN~_USE
BACKGROUND OF THE INVENTION
1. Field of the Invention ~.t~
The invention relates to a process for obtaining an aqueous butter flavor, the flavor composition resulting therefrom, and foods such as low calorie syrups containing the flavor composition.
_ UEOUS BUTTER FLAVOR, ITS COMPOSITION, PREPARATION AN~_USE
BACKGROUND OF THE INVENTION
1. Field of the Invention ~.t~
The invention relates to a process for obtaining an aqueous butter flavor, the flavor composition resulting therefrom, and foods such as low calorie syrups containing the flavor composition.
2. The Prior Art Consumers are becoming more calorie conscious. Yet, they do not wish to forego their favorite desserts and syrup top-pings. Instead, they demand foods of lower calorie content that still retain the flavor and feel of the more weighty traditional high caloric foods. These needs have been recognized by the ~ood industry. In particular, with re~ard to the present invention, there has been sought a low calorie syrup having the taste of real butter.
Full calorie syrups with butter taste traditionally have incorporated actual butter within the syrup composition. In low calorie syrups, with their high water content, there unfor-tunately arises problems when butter is sought to be formulated therein. Though butter is substantially insoluble in all syrups, when blended in lower calorie syrups unacceptable cloudiness results. Consumers desire their syrups to be clear.
. "
Phase stability problems have been noted in U.S. Patent 4,528,205 when small amounts of butter were incorporated into a reduced calorie syrup. The patent overcomes the instability 13~2~
problem by forlnulating the product with a thickener mixture of alginate and clarified xanthan gum. A disadvantage of this approaeh is the inflexibility of the formulation with regard to thickener and does not solve the adverse cloudy appearance.
S Combinations of alginate and clarified xanthan gum will provide one type of mouthfeel to the exclusion of different, perhaps more preferable, mouthfeel imparted by other thickener systems.
Accordingly, it is an object of this invention to pro-~- vide a real butter flavor for reduced calorie syrups which provi-des clear compositions and avoids the requirement of a particular . thickener system.
Another object of this invention is to provide a process for preparing an aqueous soluble butter flavor prepared from real but'er havin3 acceptable phase stability and or~anoleptic properties.
A further object of this invention is to provide a reduced calorie syrup with a clear appearance having the taste of real butter.
It is also an object of this inven~ion to employ the aqueous soluble butter flavor in foods o~her than s~ ups such as margarines and low fat spreads.
, SUMM~R~ OF THE INVENTION
A method for preparing a cooked butter flavor iS pro-v~ded comprising the steps of:
(i) cooking together an aqueous combination of sugar and butter in a ratio of 50:1 to l:10 at 3 tem-perature of about 150F to 250~F for about 0.5 to 13~Zl~Z
5 hours resulting in formation of an oil in sugar water emulsion; and (ii) separating a fatty phase from the emulsion and recovering an aqueous phase, said aqueous phase having a cooked butter flavor.
The invention also provides for the use of the foregoing aqueous phase, with its butter flavor, in primarily aqueous food compositions such as reduced calorie syrups and low fat spreads.
A low calorie edible syrup is provided comprising:
(i) from about 10 to 45% sugar solids by weight of total syrup, in water;
(ii) from about 0.01 to 1% of edible preservative, and (iii) from about 1 to 10% of the separated butter flavored aqueous phase prepared according to the aforementioned method.
~ETAILED DESCRIPTION OF THF INVENTION
It has now been found that a flavor equivalent to that of cooked butter and sugar may be obtained in an aqueous phase alone. Concentration, time and tempera-ture parameters are critical in obtaining this flavor composition. Incorporation of this butter flavored aqueous phase into a reduced calorie syrup affords a clear non-cloudy liquid product.
The method of flavor preparation involves heating a water solution of sugar with butter at a temperature which may range from about 150 F up to 250F.
Preferably, the temperature should range from about 13~:21~
170 F to 230 F. These reactants may be heated together anywhere from 0.5 to 5 hours depending upon the particular temperature employed. At the upper temperature range, for example at 250 F, time is best limited to 0.5 hours or less. Around 150 F, there will be required a full 5 hours of heating contact time.
Preferably, the heating time should range from 2 to 3 hours.
The term "sugar" is intended to embrace sugars broadly and include sucrose, lactose, maltose, dextrose, fructose and mixtures thereof. The amount of sugar to butter will range from 50:1 to 1:10. Preferably, the ratio of these two components will range from 10:1 to 1:1, and optimally about 5:1.
Water is an important component of the flavor generating mixture. It may be introduced with sugar in the form of a sugar syrup to the cook reactor. The amount of water may vary from about 10% to about 50% of the flavor generating cook mixture. Preferably, the amount of water will range from about 20% to about 30%.
A coarse emulsion forms in the reactor after liquid sugar and butter have been heated for the requisite time. In the final step of the process, the fat phase is separated from this emulsion. Separation may readily be accomplished by use of a centrifuge. It was sur-prising to note that the aqueous phase contained butter flavor but essentially none of the butter fat. Aqueous phase was used to flavor reduced calorie table syrup.
Although directed to table syrups, the aqueous phase butter flavor composition may have other utility such as a flavorant for margarine or low fat spreads.
The following discussion focuses upon reduced calorie syrups into which the present aqueous phase butter flavor may be incorporated. Reduced calorie ~3(}`21S~:
syrups contain no more than about 70 calories per fluid ounce. It is desirable to avoid artificial sweetening agents. Sugar is present as the primary sweetening agent. Among the types of sugar suitable are cane or beet sugars, sucrose, glucose, maltose, fructose, high or low conversion corn syrups and molasses. The sugar is used in an amount such that the total sugar solids content of the product does not exceed 45% by weight.
Suqar solids may range from about 10% to 45~.
Preferably, the total is maintained within the range of about 38 to 4S% by weight. Lower amounts of sugar can be used with a corresponding reduction in sweetness.
Except for the other ingredients disclosed in their specific amounts, water constitutes the balance of the syrup formulation.
To ensure microbiological stability, a small amount of edible preservative is added to the composition.
Illustrative preservatives are sodium benzoate, sorbic acid and mixtures thereof. The preservative is present in an amount from about 0.01 to 1% by weight of the total syrup. Preferably, it is present from about 0.1 to 0.5%.
Acidulants and buffers may be present in the syrups.
For example, sodium citrate is useful in adjusting pH.
These type ingredients are found in amounts ranging from 0.01 to 1.0%.
Anti-flocculents and sugar anti-crystallization additives may be deemed necessary in certain formulations. Sodium hexametaphosphate serves both purposes and, therefore, it is frequently utilized.
Cap-lock caused by sugar crystallization is avoided incorporating this additive. Heavy metals that may exist in the composition are tied-up by sodium hexametaphosphate ......
X
13VZl~Z
thereby preventing flocculation. Amounts of these additives generally range from 0.001 to 0.5%; preferably, from 0.01 to 0~10%. Salt may also be present in the formulation in an amount from about 0.1 to 1% to accentuate sweetness.
The following examples will more fully illustrate the embodiments of this invention. All parts, percentages and pro-portions referred to herein and in the appended claims are by weight unless otherwise indicated.
,~
,~
(, ., . .
13~;2~Z
The following Example illustrates the e~fects of ti~e, temperature and starting material concentrations upon flavor.
.~ .
Flve experiments were run, two of these at 180F, two at 210F and one at 220F. A mixture of aqueous 83% sugar syrup and 17~ butter was heated together in a vessel under agitation. The aqueous and fatty phase were then separated by use of a centri-fuge. Flavor evaluations were then performed on the aqueous phase. Taste panels consisted of 3 to 6 expert panelists. There was evaluated for each temperature a 2 hour and a 3 hour cook ~' time. As seen in Table I, the three hour cook at 180F provided a better butter flavor than the 2 hour run. Samples 3 and 4 eva-luated the impact of increased temperature, i.e. 210F, on taste;
! sample 5 evaluated 220F at 3 hours. A sufficient increase of temperature enhanced the cooked butter flavor (butterscotch). A
disadvantage of using the higher temperature is that the boiling point of the syrup is about 216F and also the product tends to darken.
. 'r ~3~:~Z~5iZ
TAaLE I
Blend with 83% Liquid Sugar and 17% Butter , Taste Evaluation Sample No. Time (hrs.) Temperature (Aque us Phase) 1 2 180F Mild Butter Flavor, Weak Butterscotch Flavor.
2 3 180F Excellent Butter Flavor, Mild Butterscotch Flavor.
Full calorie syrups with butter taste traditionally have incorporated actual butter within the syrup composition. In low calorie syrups, with their high water content, there unfor-tunately arises problems when butter is sought to be formulated therein. Though butter is substantially insoluble in all syrups, when blended in lower calorie syrups unacceptable cloudiness results. Consumers desire their syrups to be clear.
. "
Phase stability problems have been noted in U.S. Patent 4,528,205 when small amounts of butter were incorporated into a reduced calorie syrup. The patent overcomes the instability 13~2~
problem by forlnulating the product with a thickener mixture of alginate and clarified xanthan gum. A disadvantage of this approaeh is the inflexibility of the formulation with regard to thickener and does not solve the adverse cloudy appearance.
S Combinations of alginate and clarified xanthan gum will provide one type of mouthfeel to the exclusion of different, perhaps more preferable, mouthfeel imparted by other thickener systems.
Accordingly, it is an object of this invention to pro-~- vide a real butter flavor for reduced calorie syrups which provi-des clear compositions and avoids the requirement of a particular . thickener system.
Another object of this invention is to provide a process for preparing an aqueous soluble butter flavor prepared from real but'er havin3 acceptable phase stability and or~anoleptic properties.
A further object of this invention is to provide a reduced calorie syrup with a clear appearance having the taste of real butter.
It is also an object of this inven~ion to employ the aqueous soluble butter flavor in foods o~her than s~ ups such as margarines and low fat spreads.
, SUMM~R~ OF THE INVENTION
A method for preparing a cooked butter flavor iS pro-v~ded comprising the steps of:
(i) cooking together an aqueous combination of sugar and butter in a ratio of 50:1 to l:10 at 3 tem-perature of about 150F to 250~F for about 0.5 to 13~Zl~Z
5 hours resulting in formation of an oil in sugar water emulsion; and (ii) separating a fatty phase from the emulsion and recovering an aqueous phase, said aqueous phase having a cooked butter flavor.
The invention also provides for the use of the foregoing aqueous phase, with its butter flavor, in primarily aqueous food compositions such as reduced calorie syrups and low fat spreads.
A low calorie edible syrup is provided comprising:
(i) from about 10 to 45% sugar solids by weight of total syrup, in water;
(ii) from about 0.01 to 1% of edible preservative, and (iii) from about 1 to 10% of the separated butter flavored aqueous phase prepared according to the aforementioned method.
~ETAILED DESCRIPTION OF THF INVENTION
It has now been found that a flavor equivalent to that of cooked butter and sugar may be obtained in an aqueous phase alone. Concentration, time and tempera-ture parameters are critical in obtaining this flavor composition. Incorporation of this butter flavored aqueous phase into a reduced calorie syrup affords a clear non-cloudy liquid product.
The method of flavor preparation involves heating a water solution of sugar with butter at a temperature which may range from about 150 F up to 250F.
Preferably, the temperature should range from about 13~:21~
170 F to 230 F. These reactants may be heated together anywhere from 0.5 to 5 hours depending upon the particular temperature employed. At the upper temperature range, for example at 250 F, time is best limited to 0.5 hours or less. Around 150 F, there will be required a full 5 hours of heating contact time.
Preferably, the heating time should range from 2 to 3 hours.
The term "sugar" is intended to embrace sugars broadly and include sucrose, lactose, maltose, dextrose, fructose and mixtures thereof. The amount of sugar to butter will range from 50:1 to 1:10. Preferably, the ratio of these two components will range from 10:1 to 1:1, and optimally about 5:1.
Water is an important component of the flavor generating mixture. It may be introduced with sugar in the form of a sugar syrup to the cook reactor. The amount of water may vary from about 10% to about 50% of the flavor generating cook mixture. Preferably, the amount of water will range from about 20% to about 30%.
A coarse emulsion forms in the reactor after liquid sugar and butter have been heated for the requisite time. In the final step of the process, the fat phase is separated from this emulsion. Separation may readily be accomplished by use of a centrifuge. It was sur-prising to note that the aqueous phase contained butter flavor but essentially none of the butter fat. Aqueous phase was used to flavor reduced calorie table syrup.
Although directed to table syrups, the aqueous phase butter flavor composition may have other utility such as a flavorant for margarine or low fat spreads.
The following discussion focuses upon reduced calorie syrups into which the present aqueous phase butter flavor may be incorporated. Reduced calorie ~3(}`21S~:
syrups contain no more than about 70 calories per fluid ounce. It is desirable to avoid artificial sweetening agents. Sugar is present as the primary sweetening agent. Among the types of sugar suitable are cane or beet sugars, sucrose, glucose, maltose, fructose, high or low conversion corn syrups and molasses. The sugar is used in an amount such that the total sugar solids content of the product does not exceed 45% by weight.
Suqar solids may range from about 10% to 45~.
Preferably, the total is maintained within the range of about 38 to 4S% by weight. Lower amounts of sugar can be used with a corresponding reduction in sweetness.
Except for the other ingredients disclosed in their specific amounts, water constitutes the balance of the syrup formulation.
To ensure microbiological stability, a small amount of edible preservative is added to the composition.
Illustrative preservatives are sodium benzoate, sorbic acid and mixtures thereof. The preservative is present in an amount from about 0.01 to 1% by weight of the total syrup. Preferably, it is present from about 0.1 to 0.5%.
Acidulants and buffers may be present in the syrups.
For example, sodium citrate is useful in adjusting pH.
These type ingredients are found in amounts ranging from 0.01 to 1.0%.
Anti-flocculents and sugar anti-crystallization additives may be deemed necessary in certain formulations. Sodium hexametaphosphate serves both purposes and, therefore, it is frequently utilized.
Cap-lock caused by sugar crystallization is avoided incorporating this additive. Heavy metals that may exist in the composition are tied-up by sodium hexametaphosphate ......
X
13VZl~Z
thereby preventing flocculation. Amounts of these additives generally range from 0.001 to 0.5%; preferably, from 0.01 to 0~10%. Salt may also be present in the formulation in an amount from about 0.1 to 1% to accentuate sweetness.
The following examples will more fully illustrate the embodiments of this invention. All parts, percentages and pro-portions referred to herein and in the appended claims are by weight unless otherwise indicated.
,~
,~
(, ., . .
13~;2~Z
The following Example illustrates the e~fects of ti~e, temperature and starting material concentrations upon flavor.
.~ .
Flve experiments were run, two of these at 180F, two at 210F and one at 220F. A mixture of aqueous 83% sugar syrup and 17~ butter was heated together in a vessel under agitation. The aqueous and fatty phase were then separated by use of a centri-fuge. Flavor evaluations were then performed on the aqueous phase. Taste panels consisted of 3 to 6 expert panelists. There was evaluated for each temperature a 2 hour and a 3 hour cook ~' time. As seen in Table I, the three hour cook at 180F provided a better butter flavor than the 2 hour run. Samples 3 and 4 eva-luated the impact of increased temperature, i.e. 210F, on taste;
! sample 5 evaluated 220F at 3 hours. A sufficient increase of temperature enhanced the cooked butter flavor (butterscotch). A
disadvantage of using the higher temperature is that the boiling point of the syrup is about 216F and also the product tends to darken.
. 'r ~3~:~Z~5iZ
TAaLE I
Blend with 83% Liquid Sugar and 17% Butter , Taste Evaluation Sample No. Time (hrs.) Temperature (Aque us Phase) 1 2 180F Mild Butter Flavor, Weak Butterscotch Flavor.
2 3 180F Excellent Butter Flavor, Mild Butterscotch Flavor.
3 2 210F Mild Butter Fla~or, Weak Butterscotch ,~ Flavor.
4 3 Z10 F Excellent Butter Flavor, Mild Butterscotch Flavor.
3 220F Good Butter Flavor, Excellent Butter-scotch Flavor.
~5~
, ~ .,!
13~-~Zi5%
The effects of increasing the initial sugar con-centration are reported in Table II. Time and temperature con-ditions were kept identical to the aformentioned experiments. As can be seen from the Table, an increase in sugar lessened the butter flavor. Increased time improved flavor; however, modera~
, tely increased temperature, i.e. 210F, provided no additional benefit.
TABLE II
Blend with _ % u~ar and 2% Butter Taste Evaluation SamDle No. Time (hrs.) Temperature ~ueous Phase) 6 2 180F Weak Butter Flavor.
7 3 180F Very Mild Butter Flavor but improved over Sample 5 ' 8 2 210F Same profile as the above 180F cook for 2 hours.
.,,,"~ .
9 3 210F Same profile as the above 180F cook for 3 hours.
A temperature of 250F was evaluated in conjunction with an 83~ sugar and 17% butter starting mixture. The mixture was heated under pressure. Butter flavor was generated within 0.5 hours. Increased time beyond 0.5 hours was detrimental to the butter taste. At 1, 1.5 and 2 hours, a taste panel reported strong butterscotch, intense butterscotch and burnt taste, respectively, for each of Sample 10-13.
'!
T~B~
_ Blend with 83~ Su~ar and 17% Butter Taste Evaluation Sample No. Time (hrs.) Temperature (Aqueous Phase) , 5 10 O.S Pressure Si~ilar to Sa~ples 2 Cooking and S but with more (250F) Butterscotch Flavor.
11 1 n Strong Butterscotch Flavor.
12 1. 5 n Intense Butter-scotch Flavor.
13 2 Burnt Taste.
A pair of reduced calorie syrups were blended, one incorporating the aqueous flavor phase of Sample 2 and the other that of Sa~ple 10. The syrup flavored with Sample 2 was smooth and buttery. By contrast, the identical syrup flavored with .. , " .
Sample 10 was har~h and bitter.
s ..i 13C215;Z
__ __ An illustration of a reduced calorie syrup of the pre-sent invention, and the formula used in the taste evaluations o~
Example 1, is set forth below.
T~, ~'~, 5 TABLE IV
Reduced Calorie Table Syru~
~- In~redient Wei~ht _ _ _ _ ._ _ _ _ __ _ Sugar 43-00 ~, Butter Flavor Aqueous Phase 2.0~
( 10 Gum: " 0'fi`3 Xanthan Propylene Glycol Alginate Sodium Carboxymethyl Cellulose Arti~icial Flavors/Colors 0.4;
r~,~15 Natural Flavors 0.40 Salt 0.30 Sodium Pyrophosphate/Citrate/Fumaric Acid 0.12 Sodium Hexametaphosphate 0.10 Water Balance `i~ !
13~`Zi~;~
~X~~PLE 3 The present example illustrates the use of the aqueous phase derived from Example 1 to impart a butter flavor to margarines and low fat spreads. Exemplary formulations are pro-vided in Table V.
TABLE V
Mar~rine and Low Fat Spreads (wt. ~) (wt. %) Margarine T.ow Fat iO Ingredient (wt. ~) Product ~pread Basestock 80 44.5 Partially Hardened Soybean Oi1 (98.6%) Cottonseed Oil (1.4%) Distilled Monoglycerides 0.3 0.3 Lecithin 0.2 0.2 Color 0.033 0.033 ~- Salt 1.0 1.0 Potassium Sorbate 0.1 0.1 ED'rA 0.0075 0.0075 Lactic Acid 0.02 0.02 Sample 2 ~.queous Phase Butter Flavor 2.0 2.0 Water aalance to 100 -The foreg~ing description and exa~ples i~lustrate selected embodiments of the pre~ent inven~ion and in lig'.t thereof variations and ~odifications will be suggested to one skilled i~ the art all of which are in the spirit and purview Or this inven~ion.
. ........ .
~12-
3 220F Good Butter Flavor, Excellent Butter-scotch Flavor.
~5~
, ~ .,!
13~-~Zi5%
The effects of increasing the initial sugar con-centration are reported in Table II. Time and temperature con-ditions were kept identical to the aformentioned experiments. As can be seen from the Table, an increase in sugar lessened the butter flavor. Increased time improved flavor; however, modera~
, tely increased temperature, i.e. 210F, provided no additional benefit.
TABLE II
Blend with _ % u~ar and 2% Butter Taste Evaluation SamDle No. Time (hrs.) Temperature ~ueous Phase) 6 2 180F Weak Butter Flavor.
7 3 180F Very Mild Butter Flavor but improved over Sample 5 ' 8 2 210F Same profile as the above 180F cook for 2 hours.
.,,,"~ .
9 3 210F Same profile as the above 180F cook for 3 hours.
A temperature of 250F was evaluated in conjunction with an 83~ sugar and 17% butter starting mixture. The mixture was heated under pressure. Butter flavor was generated within 0.5 hours. Increased time beyond 0.5 hours was detrimental to the butter taste. At 1, 1.5 and 2 hours, a taste panel reported strong butterscotch, intense butterscotch and burnt taste, respectively, for each of Sample 10-13.
'!
T~B~
_ Blend with 83~ Su~ar and 17% Butter Taste Evaluation Sample No. Time (hrs.) Temperature (Aqueous Phase) , 5 10 O.S Pressure Si~ilar to Sa~ples 2 Cooking and S but with more (250F) Butterscotch Flavor.
11 1 n Strong Butterscotch Flavor.
12 1. 5 n Intense Butter-scotch Flavor.
13 2 Burnt Taste.
A pair of reduced calorie syrups were blended, one incorporating the aqueous flavor phase of Sample 2 and the other that of Sa~ple 10. The syrup flavored with Sample 2 was smooth and buttery. By contrast, the identical syrup flavored with .. , " .
Sample 10 was har~h and bitter.
s ..i 13C215;Z
__ __ An illustration of a reduced calorie syrup of the pre-sent invention, and the formula used in the taste evaluations o~
Example 1, is set forth below.
T~, ~'~, 5 TABLE IV
Reduced Calorie Table Syru~
~- In~redient Wei~ht _ _ _ _ ._ _ _ _ __ _ Sugar 43-00 ~, Butter Flavor Aqueous Phase 2.0~
( 10 Gum: " 0'fi`3 Xanthan Propylene Glycol Alginate Sodium Carboxymethyl Cellulose Arti~icial Flavors/Colors 0.4;
r~,~15 Natural Flavors 0.40 Salt 0.30 Sodium Pyrophosphate/Citrate/Fumaric Acid 0.12 Sodium Hexametaphosphate 0.10 Water Balance `i~ !
13~`Zi~;~
~X~~PLE 3 The present example illustrates the use of the aqueous phase derived from Example 1 to impart a butter flavor to margarines and low fat spreads. Exemplary formulations are pro-vided in Table V.
TABLE V
Mar~rine and Low Fat Spreads (wt. ~) (wt. %) Margarine T.ow Fat iO Ingredient (wt. ~) Product ~pread Basestock 80 44.5 Partially Hardened Soybean Oi1 (98.6%) Cottonseed Oil (1.4%) Distilled Monoglycerides 0.3 0.3 Lecithin 0.2 0.2 Color 0.033 0.033 ~- Salt 1.0 1.0 Potassium Sorbate 0.1 0.1 ED'rA 0.0075 0.0075 Lactic Acid 0.02 0.02 Sample 2 ~.queous Phase Butter Flavor 2.0 2.0 Water aalance to 100 -The foreg~ing description and exa~ples i~lustrate selected embodiments of the pre~ent inven~ion and in lig'.t thereof variations and ~odifications will be suggested to one skilled i~ the art all of which are in the spirit and purview Or this inven~ion.
. ........ .
~12-
Claims (12)
1. A method for preparing a cooked butter flavor comprising the steps of:
(i) cooking together an aqueous combination of sugar and butter in a ratio of 50:1 to 1:10 at a tem-perature of about 150°F to 250°F for about 0.5 to 5 hours resulting in formation of an oil in sugar water emulsion; and (ii) separating a fatty phase from the emulsion and recovering an aqueous phase said aqueous phase having a cooked butter flavor.
(i) cooking together an aqueous combination of sugar and butter in a ratio of 50:1 to 1:10 at a tem-perature of about 150°F to 250°F for about 0.5 to 5 hours resulting in formation of an oil in sugar water emulsion; and (ii) separating a fatty phase from the emulsion and recovering an aqueous phase said aqueous phase having a cooked butter flavor.
2. A method according to claim 1 wherein the ratio of sugar to butter is 10:1 to 1.1.
3. A method according to claim 1 wherein the ratio of sugar to butter is about 5:1.
4. A method according to claim 1 wherein the cooking temperature is from about 170 to about 230°F.
5. A method according to claim 1 wherein the cooking temperature is about 180°F.
6. A method according to claim 1 wherein the separation of aqueous from fatty phase in step (ii) is achieved by means of a centrifuge.
7. A separated butter flavor aqueous phase prepared according to the method of claim 1.
8. A separated fatty phase prepared according to the method of claim 1.
9. A low calorie edible syrup comprising:
(i) from about 10 to 45% sugar solids by weight of total syrup, in water;
(ii) from about 0.01 to 1% of edible preservative; and (iii) from about 1 to 10% of the separated butter fla-vored aqueous phase prepared according to the method of claim 1.
(i) from about 10 to 45% sugar solids by weight of total syrup, in water;
(ii) from about 0.01 to 1% of edible preservative; and (iii) from about 1 to 10% of the separated butter fla-vored aqueous phase prepared according to the method of claim 1.
10. A syrup according to claim 9 wherein the amount of said separated butter flavor containing aqueous phase ranges from about 1 to 5%.
11. A syrup according to claim 10 wherein the amount of said separated butter flavor containing aqueous phase ranges from about 1 to 2.5%.
12. An edible water-in-oil emulsion, solid at refri-gerated temperatures, comprising:
(i) from about 30 up to 80% oil as a continuous phase;
(ii) from about 70 to 20% water as the dispersed phase; and (iii) from about 1 to 10% by weight of said butter fla-vor aqueous phase prepared according to claim 1.
(i) from about 30 up to 80% oil as a continuous phase;
(ii) from about 70 to 20% water as the dispersed phase; and (iii) from about 1 to 10% by weight of said butter fla-vor aqueous phase prepared according to claim 1.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US857,208 | 1986-04-29 | ||
| US06/857,208 US4684532A (en) | 1986-04-29 | 1986-04-29 | Aqueous butter flavored composition, preparation and use |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1302152C true CA1302152C (en) | 1992-06-02 |
Family
ID=25325454
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000535690A Expired - Lifetime CA1302152C (en) | 1986-04-29 | 1987-04-27 | Aqueous butter flavor, its composition, preparation and use |
Country Status (2)
| Country | Link |
|---|---|
| US (1) | US4684532A (en) |
| CA (1) | CA1302152C (en) |
Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| NL8601078A (en) * | 1986-04-25 | 1987-11-16 | Unilever Nv | AROMACOMPOSITION, ITS USE AND PROCESS FOR ITS PREPARATION. |
| US4753814A (en) * | 1987-06-26 | 1988-06-28 | Lever Brothers Company | Process for preparing a caramel butterscotch flavor syrup |
| US5096720A (en) * | 1988-08-31 | 1992-03-17 | National Starch And Chemical Investment Holding Corporation | Method for enhancing desirable physical and organoleptic properties of food products |
| US5254357A (en) * | 1991-06-28 | 1993-10-19 | Langner Bruce J | Process for making a fiber beverage |
| US5178896A (en) * | 1991-06-28 | 1993-01-12 | Langner Bruce J | Fiber beverage and method of manufacture |
| US5374444A (en) * | 1991-06-28 | 1994-12-20 | Langner; Bruce J. | Fiber beverage and method of manufacture |
| US5271949A (en) * | 1991-09-18 | 1993-12-21 | Van Den Bergh Foods Company, Division Of Conopco, Inc. | Process for preparing a flavor concentrate |
| US5320862A (en) * | 1992-09-02 | 1994-06-14 | Tona Maria E | Edible, multipurpose flavored oil substantially free of flavoring agent particles |
| MX2017011502A (en) | 2015-03-19 | 2018-01-11 | Nestec Sa | Fat-based flavour concentrates and process for producing same. |
Family Cites Families (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3663236A (en) * | 1970-02-13 | 1972-05-16 | Beatrice Foods Co | Butter flavored composition |
| US3780184A (en) * | 1971-03-15 | 1973-12-18 | Kohnstamm H Co Inc | Flavored oils and food products containing the same |
| US3689289A (en) * | 1971-05-24 | 1972-09-05 | Marcel Andre Perret | Chicken flavor and process for preparing the same |
| GB1514910A (en) * | 1974-07-02 | 1978-06-21 | Unilever Ltd | Amadori compounds and their use to flavour foods |
| US4218487A (en) * | 1977-05-31 | 1980-08-19 | Givaudan Corporation | Processes for preparing flavoring compositions |
| US4272299A (en) * | 1980-03-24 | 1981-06-09 | Bush Hazel S | Burnt sugar caramel flavoring and process of making |
| US4384008A (en) * | 1981-03-05 | 1983-05-17 | The Procter & Gamble Company | Butter-flavored oils |
| US4414229A (en) * | 1981-11-23 | 1983-11-08 | Cumberland Packing Corp. | Margarine and the like spread with natural butter flavor |
| US4528205A (en) * | 1984-01-09 | 1985-07-09 | Lever Brothers Company | Low calorie syrup |
-
1986
- 1986-04-29 US US06/857,208 patent/US4684532A/en not_active Expired - Fee Related
-
1987
- 1987-04-27 CA CA000535690A patent/CA1302152C/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| US4684532A (en) | 1987-08-04 |
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