CREAM FLAVOR COMPOSITION FOR USE WITH BUTTERY FLAVORED FOOD PRODUCTS

摘要

CREAM FLAVOR COMPOSITION FOR USEWITH BUTTERY FLAVORED FOOD PRODUCTSMichael R. SevenantsAbstractA cream flavor composition useful with buttery flavored foodproducts such as shortenings and margarines. The compositionconsists essentially of: (a) a carboxylic acid component selectedfrom 8-nonenoic acid, 9-decenoic acid, 10-undecenoic acid, andmixtures thereof; and (b) a higher methyl ketone component selectedfrom 2-undecanone, 2-dodecanone, 2-tridecanone, 2-tetradecanone,2-pentadecanone, 2-hexadecanone, and mixtures thereof. Aparticularly preferred cream flavor composition consists essentiallyof 9-decenoic acid and a mixture of 2-undecanone, 2-tridecanone and2-pentadecanone. When added to the buttery flavored food product,the amount of the carboxylic acid component is from about 0.0025 toabout 350 ppm; the amount of 2-undecanone and/or 2-dodecanone isfrom about 0.0014 to about 600 ppm; the amount of 2-tridecanoneand/or 2-tetradecanone is from about 0.0085 to about 800 ppm; theamount of 2-pentadecanone and/or 2-hexadecanone is at least about0.0080 ppm.