FOOD FLAVORING AGENT CONFERRING FLAVOR AND TASTE TO CONCENTRATED MILK Russian patent published in 2002 - IPC

FIELD: food industry. SUBSTANCE: flavoring agent contains following components, wt %: maltol 1.0-2.5, acetoin 0.01-0.05, diacetyl 0.08-0,23, ethyl butyrate 0.07-0.2, delta-decalacton 0.65-0.7, gamma-nonalacton 0.1-0.4, butyric acid 0.05-0.25, caproic acid 0.002-0.01, acetic acid 0.012-0.028, hexanal 0.00006-0.00007, anisic aldehyde 0.0007-0.0012, capric acid 0.0011-0.002, caprylic acid 0.005- 0.006, delta-nonalacton 0.21-0.31, delta-dodecalacton 0.1-0.6, dihydrocumarin 0.019-0.025, dimethyl sulfide 0.0029-0.0035, ethyl acetate 0.00055-0.00062, ethyl propionate 0.002-0.0025, ethylvanilin 0.09-0.15, gamma-decalacton 0.27- 0.33, gamma-octalacton 0.00011-0.0002, gamma-undecalacton 0.75-0.9, guajacol 0.00009-0.0002, isoamyl alcohol 0.0014-0.0023, isobutyric aldehyde 0.000069- 0.000088, lactic acid 0.18-0.25, propionic acid 0.0023-0.0031, green cognac oil 0.0001-0.00017, alkali 0.0002-0.0008, thiamine hydrochloride 0.001-0.003, solvent or solvent mixture, or filler - the balance. Agent imparts full sweet milk taste and scent of natural concentrated fat milk to foods, which is preserved in foods having acid medium or subjected to heating to 320 C. EFFECT: strengthened flavoring effect. 6 cl, 8 ex