Claims
- 1. A butter-like concentrate prepared by a process comprising heating a mixture between 70.degree. and 140.degree. C. for at least 10 minutes, said mixture comprising:
- 25-98% (w/w) of an oil or fat containing at least 25% butterfat; and
- 2-74% of milk protein and a saccharide chosen from monosaccharide, disaccharide, and mixtures thereof,
- the weight ratio of protein to saccharide ranging from 3:1 to 1:3;
- said concentrate, when incorporated with bakery ingredients to produce bakery products, will as a result of baking release a butter flavor.
- 2. A concentrate according to claim 1, wherein the weight ratio of protein to saccharide is between 2:1 and 1:2.
- 3. A concentrate according to claim 1, wherein the saccharide comprises a monosaccharide.
- 4. A concentrate according to claim 1, wherein the non-fat solids have been removed from said concentrate.
- 5. A concentrate according to claim 1 wherein upon subsequent heating of the concentrate to 135.degree. C. for 10 minutes in a closed system there is produced at least a six-fold amount of 5-hydroxymethyl-furfural.
- 6. A concentrate according to claim 1 wherein upon subsequent heating of the concentrate to 135.degree. C. for 10 minutes in a closed system there is produced at least a two-fold amount of maltol.
- 7. Bakery products comprising a butter-like concentrate according to claim 1.
Priority Claims (2)
Number |
Date |
Country |
Kind |
8421535 |
Aug 1984 |
GBX |
|
8500336 |
Feb 1985 |
NLX |
|
CROSS-REFERENCE
This application is a continuation-in-part of our earlier co-pending application, Ser. No. 768,305, filed Aug. 22nd 1985, now abandoned.
US Referenced Citations (8)
Foreign Referenced Citations (2)
Number |
Date |
Country |
2731904 |
Jan 1978 |
DEX |
555143 |
Oct 1974 |
CHX |
Non-Patent Literature Citations (1)
Entry |
"Food Technology", vol. 29, No. 5, May 1975, pp. 82-98, J. E. Kinsella, Butter Flavor. |
Continuation in Parts (1)
|
Number |
Date |
Country |
Parent |
768305 |
Aug 1985 |
|