FIELD: food industry.
SUBSTANCE: Maillard flavour composition for animal feeding contains at least one product of Maillard reaction and a structured lipid phase. The structured lipid phase includes 0.3 wt % - 95 wt % of a water solvent and 5 wt % - 99.7 wt % of lipid with an emulsifier. The emulsifier has hydrophilic-lipophilic balance (HLB) value less than 8. The lipid is represented by edible oil or fat. The Maillard reaction product is generated in the structured lipid phase. The Maillard flavour composition production method envisages the said structured lipid phase preparation and incubation during 1 minute - 12 hours, the heating temperature being 60°C - 180°C.
EFFECT: invention allows to increase the Maillard reaction products yield and enhance the taste attractiveness of the main product.
54 cl, 3 dwg, 5 tbl, 8 ex
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