Claims
- 1. A process for the preparation of flavorants comprising passing oxygen to and through at least one fatty acid while heating the at least one fatty acid at a temperature of from 150.degree. C. to 475.degree. C. and collecting differing volatile fractions evolved over differing periods of time from the at least one heated fatty acid while heating the at least one fatty acid for obtaining flavorants.
- 2. A process according to claim 1 wherein the at least one fatty acid is heated at a temperature of from 250.degree. C. to 400.degree. C.
- 3. A process according to claim 1 further comprising collecting water evolved from the at least one heated fatty acid for obtaining a further flavorant.
- 4. A process according to claim 1 wherein at least two differing volatile fractions are collected and further comprising mixing at least two of the collected flavorants for obtaining a different flavorant.
- 5. A process according to claim 1 further comprising collecting the at least one heated fatty acid after collecting the volatile fractions for obtaining a further flavorant.
- 6. A process according to claim 1 wherein the oxygen is provided by air.
- 7. A process according to claim 6 wherein the air is passed through the at least one fatty acid at a rate of from 1 ml/min to 5000 ml min per 100 g of the at least one fatty acid.
- 8. A process according to claim 1 wherein the at least one fatty acid is heated in a bomb-type apparatus.
- 9. A process according to claim 8 wherein the oxygen is provided by air and further comprising passing the air passed through the at least one fatty acid to a cold trap and to a cold water trap for collecting differing volatile fractions over differing periods of time and for collecting water evolved from the at least one heated fatty acid for obtaining a further flavorant.
- 10. A process according to claim 1 further comprising adding a flavor precursor to the at least one fatty acid to be heated.
- 11. A process according to claim 1 wherein the at least one fatty acid to be heated is selected from the group of fatty acids consisting of fatty acids which contain from 6 to 30 carbon atoms.
- 12. A process according to claim 1 wherein the at least one fatty acid to be heated is selected from the group of fatty acids consisting of lauric acid, palmitic acid, stearic acid, oleic acid and linoleic acid.
- 13. A process according to claim 1 wherein the at least one fatty acid to be heated is selected from the group of fatty acids consisting of butter acids, dairy acids, cheese acids, enzyme hydrolyzed vegetable oils and enzyme hydrolyzed animal fats.
- 14. A process according to claim 1 further comprising mixing at least one collected fraction with a carrier for incorporation into a foodstuff.
- 15. A process according to claim 1 further comprising mixing at least one collected fraction with a carrier suitable for spray drying and then spray drying the fraction and carrier mixture.
- 16. A process according to claim 1 further comprising dispersing at least one collected fraction in a fat.
CROSS-REFERENCE TO RELATED APPLICATION
This is a continuation application of application Ser. No. 07/063,310, filed June 17, 1987, now abandoned.
US Referenced Citations (6)
Foreign Referenced Citations (1)
Number |
Date |
Country |
60-070047 |
Apr 1985 |
JPX |
Non-Patent Literature Citations (1)
Entry |
Swern, Bailey's Industrial Oil and Fat Products, 4th Ed., 1979, John Wiley & Sons: New York, p. 342. |
Continuations (1)
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Number |
Date |
Country |
Parent |
63310 |
Jun 1987 |
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