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公开(公告)号：US20180042279A1
公开(公告)日：2018-02-15
申请号：US15558232
申请日：2016-03-11
Applicant: NESTEC S.A.
Inventor： Josef Kerler , Jingcan Sun , John Newell , Tomas Davidek , Ondrej Novotny
CPC classification number: A23L27/215 , A23L2/56 , A23L27/201 , A23L27/206 , A23L27/28 , A23L27/33 , A23L29/05 , A23L29/20 , A23L35/10 , A23V2002/00 , A23V2200/15
Abstract: The present invention relates to a process for manufacturing a fat-based flavour concentrate obtained by a thermal reaction wherein the process comprises the step of providing a flavour precursor composition comprising at least one polyol and at least one amino compound comprising amino acids, amino acid derivatives and peptides with a dairy ingredient;followed by heating the flavour precursor composition with the dairy ingredient to generate a fat-based flavour concentrate; and cooling the fat-based flavour concentrate.
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公开(公告)号：US11202459B2
公开(公告)日：2021-12-21
申请号：US16332095
申请日：2017-09-12
Applicant: NESTEC S.A.
Inventor： Cecilia Jalmasco , Joselio Batista Vieira , John Newell , Josef Kerler
Abstract: The present invention relates to a method for preparing a fat-based flavour concentrate, comprising the following steps: (i) providing a fat/oil base ranging from 40 to 75% w/w and further providing a flavour precursor composition comprising at least one added polyol, at least one added amino compound, at least a dairy ingredient, and at least a particulate processing aid, wherein the ratio of the dairy ingredient to the particulate processing aid is from 1:1 to 4:1 (measured as w/w); (ii) continuous thermal processing of the flavour precursor composition with particulate processing aid suspended in the fat/oil base to generate a fat-based flavour concentrate, wherein heating step is performed in a continuous oil phase at a low moisture content ranging from 0 to 5% added water; and (iii) cooling the fat-based flavour concentrate.
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