Abstract: An Italico-cheese flavor is given to a foodstuff by the addition of a flavor composition comprising 2-phenyl ethanol and methyl-1-butanols. Addition of the flavor composition is particularly useful when the foodstuff is young Cheddar cheese.
Type:
Grant
Filed:
March 26, 1975
Date of Patent:
August 31, 1976
Assignee:
Lever Brothers Company
Inventors:
Wolfram Gustav Freytag, Karl Heinz Ney, I. Poetoe Gde Wirotama
Abstract: Aqueous oil emulsions which can be whipped to an overrun of 70 to 500% and heat treated for microbial stability are prepared containing an aqueous phase with a pH of 4.2 to 5.5, a fat content of 3 to 50%, an emulsifier that forms a flocculate in water at the pH of the aqueous phase, such as partial fatty acid esters of polyalcohols, and a globular protein in substantial absence of coagulated protein. The globular protein may be a complex of globular protein with an anionic polysaccharide and the fat may be butter fat or vegetable fat.
Type:
Grant
Filed:
July 23, 1974
Date of Patent:
March 16, 1976
Assignee:
Lever Brothers Company
Inventors:
Johannes George van Pelt, Albertus Prins, Johannes Hendrik VAN Roon, Petrus Smits