FLAVOR ENHANCING OILS

Abstract: Disclosed are flavor enhancing oils comprising at least one edible liquid oil and at least one water soluble flavor enhancer. The water soluble flavor enhancer is uniformly dispersed throughout the edible liquid oil. Delivery of water soluble flavor enhancers via a stable fat or oil base allows higher temperatures to be obtained during cooking, leading to the formation of enhanced flavors.

Description: FLAVOR ENHANCING OILS FIELD OF THE INVENTION The present invention relates to oils such as cooking oil, cooking spray, and shortening compositions which comprise an effective amount of a water soluble flavor enhancer BACKGROUND OF THE INVENTION Flavor enhancers are substances which have little flavor themselves, but which "enhance" or "intensify" the flavor of the foods to which they are added The flavor display effected by flavor enhancers is often characterized as "savory" or "full-bodied," and has been termed "umami" by the Japanese Water soluble flavor enhancers, such as nucleotide and ammo acid flavor enhancers, are among the most common "umani" flavor enhancers. They are commonly available m the form of powders which can be solubilized in food substances havmg an aqueous phase. In the case of soups, for example, the incorporation of water soluble flavor enhancers is relatively simple, as the flavor enhancers are readily dissolved and unifoimly dispersed throughout the soup's aqueous phase. At relatively high cooking temperatures, water soluble flavor enhancers can decompose into products which provide even more enhanced flavor displays. Delivery of these flavor enhancers via aqueous phase, however, limits the amount of such flavor enhancement that can be provided When in aqueous phase, the highest temperature that can typically be reached during cooking is about 100°C (the boiling point of water) Most cooking systems utilizing heated fats or oils, however, operate at temperatures of from about 200°F to about 500°F For example, gπddling operations utilize temperatures as high as about 400°F. In certain operations, such as deep fat frying, temperatures as high as about 400°F and above are employed. However, frying oils and gnllmg fats contain no aqueous phase in which to uniformly disperse these flavor enhancers. Thus, the delivery of water soluble flavor enhancers via frying and gnllmg operations, and the enhanced flavor displays obtamed at higher cooking temperatures, have not been practical. Accordingly, in order to take full advantage of the flavor benefits that water soluble flavor enhancers can deliver, it would be desirable to provide a cooking oil compnsing uniformly dispersed, water soluble flavor enhancers. SUMMARY OF THE INVENTION The present mvention provides a cooking oil compnsing uniformly dispersed, water soluble flavor enhancers This flavor enhancing oil comprises (a) at least one edible liquid oil; and (b) a flavor enhancing amount of at least one water soluble flavor enhancer The edible liquid oil can be any suitable edible fat or oil which is solid, plastic, or fluid at room temperature, and quifiable (1 e liquid) at room temperature or upon heating Preferred flavor enhancers include ammo acid flavor enhancers, such as monosodium glutamate (MSG), and nucleotide flavor enhancers, such as disodium guanylate and disolium mosmate The water soluble flavor enhancers are included in the edible liquid oil in a flavor enhancing amount Typically, the water soluble flavor enhancers can be included m the edible liquid oil at a level of up to about 20%, more particularly up to about 15%, still more particularly up to about 10%, in one embodiment between about 0 01% to about 7%, more preferably between about 0 01% to about 4%, and still more preferably from about 0.01% to about 2% The flavor enhancing oil can also contain optional ingredients such as an oxoacid The result of preparing foods usmg these blends is an enhancement of the natural, inherent flavor of the food without the necessity of addmg a dominant flavormg, which can be the case with conventional butter flavored sprays and spice flavored cooking oils Accordmgly, the compositions of the present invention can be used to bring out the natural flavor of food, or alternatively, can be used with other flavor mgredients to provide specific desired flavormg (e.g., butter, olive oil, fπed flavor notes, spicy, tangy, lemon, garlic, herb ). The food preparation composition is not only useful as a replacement for salad and cookmg oils, but it can also be used to formulate other edible fat products such as, but not limited to, shortening, peanut butter, peanut spread, mayonnaise, sauces, gravies, margarine, health bars, snacks, beverages, ice cream, yogurt, cake mix, frostmg, donuts, baked goods (e.g , breads and muffins), cheese, and cheese spreads. The food preparation composition can be used in all applications that call for salad and cookmg oil such as stove top cookmg (pan frying, sauteing stir frying etc ), baking, and as an ingredient m recipes that are not cooked (salad dressing, mayonnaise). The invention delivers the above benefits in an oil based form which allows for increased cook temperatures and the resultant mcreased formation of flavor compounds during cookmg. DETAILED DESCRIPTION OF THE INVENTION DEFINITIONS As used herein, all percentages (%) are by weight, unless otherwise mdicated. As used herein, "flavor enhancer" refers to a substance which has little flavor itself, but when added to food, has the property of enhancing or intensifying the flavor of the food. Flavor enhancers mclude, but are not limited to, flavor precursors, flavor potentiators, reaction flavors, and agents that suppress or mask undesirable flavors. As used herem, the term "food preparation composition" refers to compositions useful in preparmg cooked and un-cooked foods, including but not limited to cookmg oils, cookmg sprays, shortenings, sauces, seasoning compositions, salad dressings, and marinades. As used herein, the term "edible liquid oil" broadly includes all those edible fats or oils which are solid, plastic, or fluid (1 e , liquid) at room temperature (about 70 C F) Generally, the fat must be liquifiable at room temperature or upon heating Suitable fats which are solid or plastic at room temperature generally melt or liquefy at those temperatures encountered m cook g operations. Also included by the term are suitable fat and oil substitutes As used herein, the term "oil" refers in general to pourable (at room temperature) edible oils derived from animals or plants, including but not limited to fish oils, liquefied animal fats, and vegetable oils, including but not limited to corn, coconut, soybean, olive, cottonseed, safflower oil, sunflower oil, canola, peanut oil, and combmations thereof (hydrogenated, non-hydrogenated, and partially hydrogenated oil). The oil can comprise a liquid, or a combmation of liquid and solid particles (e.g., fat particles in a liquid base) In addition, the term "oil" includes fat substitutes, which can be used alternatively or m combmation with animal and/or plant oils A suitable fat substitute is sucrose polyester, such as is available from the Procter & Gamble Co. under the trade name OLEAN® The following U.S. Patents disclose fat substitutes, and are incorporated herem by reference US 4,880,657 issued November 14, 1989; US 4,960,602 issued October 2, 1990, US 4,835,001 issued May 30, 1989; US 5,422,131 issued January 2, 1996. Other suitable fat substitutes mclude SALATRIM® brand product from Nabisco and various alkoxylated polyols such as those described in the following U S. Patents incorporated herem by reference- 4,983,329; 5,175,323; 5,288,884; 5,298,637, 5,362,894; 5,387,429; 5,446,843; 5,589,217, 5,597,605, 5,603,978; and 5,641,534. As used herem, the term "diglyceπde" refers to esters of glycerol and fatty acids m which any two of the hydroxyl groups of the glycerol have been esteπfied with fatty acids. The fatty acids may be the same or different. As used herem, the term "dairy diglyceπde" refers to the diglyceπde fraction resulting from the enzymatic or chemical hydrolysis of a dairy food such as milk, cream, butter or cheese. As used herem the terms "oxoacid" and "alpha keto acid" refer to a compound with the general structure: R - C - C - O H I I I I O O where R can represent hydrogen or a large vanety of alkyl groups, saturated or unsaturated, linear or branched, optionally substituted by hydroxy, ammo, phenyl, hydroxy-phenyl, carboxy, mercapto, methylthio, guamdmo, and other groups For instance, R can be a hydrocarbon cham, including straight and branched, preferably a hydrocarbon cham havmg from about 3 to about 10 carbon atoms. As used herein, "polyglycerol esters" are homologues of glyceπdes As used herem, the term "lecithin" is a generic name for a class of compounds which are mixed esters of glycerol and choline with fatty acids and phosphoric acid as well as the derivatives thereof The term 'lecithin" includes conventional lecithins acylated (included acetylated) lecithins, and other suitable lecithin or lecithin-like compounds such as de-oiled lecithin, lysolecithins, phosphatidic acid and its salts, lysophosphatidic acid and its salts, and mixtures thereof As used herem, the term "nucleotide flavor enhancer" includes 5'-πbonucleotιdes and their corresponding derivatives, such as salts thereof THE FLAVOR ENHANCING OIL The flavor enhancing oil of the present invention comprises (a) at least one edible liquid oil, and (b) a flavor enhancing amount of at least one water soluble flavor enhancer A Edible Liquid Oil The composition of the present mvention can include an oil base compnsing tnglycendes, such as vegetable oil Alternatively, the composition can have a base compnsmg a fat substitute, such as a polyol polyester (e g sucrose polyester such as olestra ), or a combination of tπglyceπde oil and polyol polyester In one embodiment of the present invention, the edible liquid oil can compnse between about 35% and about 99% of the flavor enhancing oil Alternatively, or m combination with the oil, a fat substitute can be used in the base A suitable fat substitute is sucrose polyester, such as is available from the Procter & Gamble Co under the trade name OLEAN® The following U S Patents disclose fat substitutes, and are incorporated herein by reference 4,880,657 issued November 14, 1989, 4,960,602 issued October 2, 1990, 4,835,001 issued May 30, 1989, and 5,422,131 issued January 2, 1996 Other suitable fat substitutes include SALATRIM® brand product from Nabisco and vanous alkoxylated polyols such as those descnbed m the following U S Patents incorporated herem by reference 4,983,329, 5, 175,323, 5,288,884, 5,298,637, 5,362,894, 5,387,429, 5,446,843, 5,589,217, 5,597,605, 5,603,978, and 5,641,534 A preferred embodiment utilizes a blend of liquid sucrose polyester and a structured tnglycende that is soluble in liquid sucrose polyester such as a tnglycende contammg two liquid fatty acid chams (C2 to CIO saturated fatty acid chams or C16-C22 mono- or polyunsaturated chainlengths) and one solid fatty acid chains (C18-C24 saturated fatty acid chainlengths) as described in US 5,419,925, Seiden, issued May 5, 1995 (equivalent to European Patent No 390,410 B l ) and incorporated herem by reference In vivo polysis of the structured tnglycende hydrolyzes the fatty acid moieties from the 1 and 3 positions on the tnglycende leavmg 2-monoglycendes The resultmg behenic acid, calcium salts of behenic acid and 2- monobehenm are poorly absorbed and serve as in vivo oil thickening agents for the liquid, nondigestible sucrose polyester and control oil loss When a flavor enhancing oil of the present invention is made from such a base oil, the fmal product has the visual appearance and aesthetics of the full fat version but delivers only about 15-25% of the total calories and fat calories The flavor enhancers, such as disodium guanylate and disodium inosmate, are generally insoluble in the edible oil In order to suspend these flavor enhancers m the oil base, the oil base can be gelled, or thickened, to form a matπx which prevents flavor enhancers from settlmg Materials that can be used for forming such a matrix mclude silicon dioxide, food grade waxes, or a matπx of fatty materials such as saturated tπglyceπdes, sucrose polyester solids, oil insoluble fibers, or oil soluble polymers In a prefened embodiment, silica is used to form an oil base in the form of a stable gel In the method for forming this stable gel, the processing steps and the order in which the silica is added are critical for obtammg a stable finished product where the solids do not separate from the liquid phase First, between about 1 5% and about 2 2%, preferably about 1 8% to about 2%, silica (preferably fumed silica) is added to the oil base Preferably, a silica havmg less than about 3 5% moisture is used, silicas havmg higher moisture content can produce a final product which is too thick at room temperature The silica is thoroughly mixed with the oil base, with the mixture being agitated until the silica is completely dispersed Next, the mixture is homogenized usmg a high shear mixer, such as a Gaulm® mixer, preferably at pressures of at least about 2000psι The mixture is then cooled to from about 70°F to about 80°F to minimize oxidation The flavor enhancer and any additional mgredients, such as lecithin and sihcone polymer, can then be added and thoroughly mixed until homogenous The flavor enhancers are preferably ground to a relatively small particle size to enhance suspension of the particles m the oil earner The flavor enhancer particles can be ground to an average particle size of less than about 30 microns, more particularly less than about 20 microns, and in one embodiment less than about 10 microns for suspension m the matnx The food preparation composition can also be delivered m the form of a shortening A typical shortening contains liquid tnglycende oil, an intermediate meltmg fraction tnglycende (IMF), a small amount of hardstock tπglyceπde and an emulsifier such as a monoglycende The compositions of the present mvention can replace all or part of the liquid tnglycende oil and some of the intermediate melting fraction tnglycende and hardstock tnglycende A Flavor Enhancer The flavor enhancing oil compnses a flavor enhancer that accentuates the cooked flavor of the food prepared therewith The flavor enhancer can be selected from nucleotide flavor enhancers such as 5'- IMP (5'-ιnosιnιc acid) and 5'-GMP (5'-guanylιc acid), or their coπesponding salts such as disodium guanylate, disodium mosmate, dipotassium guanylate, dipotassium mosmate, and mixtures thereof Especially preferred are mixtures wherem the ratio of disodium guanylate to disodium mosmate is between about 1 0 to about 0 1 , and more preferably from about 1 0 to about 0 5 0 5 A suitable 0 5 0 5 combination of disodium guanylate and disodium mosmate is commercially available from the Takeda Company, under the Ribotide® brand name Other suitable flavor enhancers include ammo acid flavor enhancers such as monosodium glutamate (MSG), monopotassium glutamate, and mixtures thereof Additional suitable flavor enhancers include, but are not limited to, maltol, ethyl maltol, nucleotide-containing compositions denved from shiitake or other suitable mushrooms, disodium succmate (SSA), suitable cultured whey protems such as Flavor Whey (available from the PTX Corporation), and mixtures thereof. Suitable yeast extracts, such as autolyzed yeast extracts (AYE), can also be used Prefened yeast extracts are naturally nch m 5'-nucleotιdes and include Yeast Extract 2006 from the BioSprmger Company and Flavor Mate 950, Flavor Mate 960, and Flavor Mate 945, all available from Red Star BioProducts Suitable carbohydrate decomposition products, such as Furaneol®, available from the Firmenich company, can also be used An especially preferred flavor enhancer compπses a combmation of MSG with a nucleotide flavor enhancer such as disodium guanylate, disodium mosmate, or mixtures thereof. The flavor enhancing oil compnses a flavor enhancing amount of at least one water soluble flavor enhancer The flavor enhancing oil can compnse up to about 20% flavor enhancer, more particularly up to about 15%>, still more particularly up to about 10%, in one embodiment between about 0.01% to about 7%, more preferably between about 0.01% to about 4% flavor enhancer, and still more preferably from about 0 01% to about 2% flavor enhancer. B Optional Ingredients 1 Anti-Stick Agent The food preparation composition of the present mvention can comprise an anti-stick agent, such as lecithm or modified lecithm (such as acetylated lecithin) for reducing the tendency of food to adhere to cookmg utensils, and to provide browning. Without bemg limited by theory, it is believed that lecithm, m the appropnate amount, can act synergistically with the oxoacids and flavor enhancer to deliver an unproved brown/fried color and flavor to cooked foods. The composition can compnse up to about 20% lecithm, more particularly up to about 15% lecithm, still more particularly up to about 10% lecithm, and m one embodiment between about 0.5% and about 7% lecithm, more preferably between about 0 5% and about 4% lecithm A suitable lecithm is commercially available from the Central Soya Co , as CENTROPHASE® 152 brand A suitable acylated lecithm is the acetylated lecithm commercially available from the Central Soya Co. as CENTROPHASE® HR brand. Other suitable lecithm or lecithin-like compounds which can be used mclude de-oiled lecithm, lysolecithins, phosphatidic acid and its salts, and lysophosphatidic acid and its salts. The use of a silica compound, such as silicon dioxide, also imparts anti-stick properties to the food preparation composition Especially prefeπed is the used of lecithin in combination with silicon dioxide for producing the desired anti-stick effects Fumed silica is a preferred form of silicon dioxide A suitable fumed silica is commercially available from Degussa, Inc . under the trade name Aerosil® 380 The composition can comprise up to about 10%), preferably up to about 5%, more preferably up to about 3%, and most preferably up to about 2%, of a silica compound or mixtures thereof 2 Mouthfeel Agent The flavor enhancing oil of the present invention can compnse a mouthfeel agent for increasmg the actual or perceived lubπsciousness of the food cooked with the composition In one embodiment of the present mvention, the composition compnses diglycende, oxoacids, or combinations thereof for providmg a lubπcious mouthfeel The composition can compnse between about 0 0005%) to about 2% diglycende (This amount of diglycende is m addition to that which may compnse the edible liquid oil ) Suitable diglycendes include those from edible plant or animal precursors A preferred diglyceπde compnses dairy diglycende The composition can compnse between about 0 000005%) and about 0 005%) by weight oxoacids The oxoacid can comprise oxopropanoic acid, oxobutanoic acid, oxopentanoic acid, oxohexanoic acid, oxoheptanoic acid, or mixtures thereof The oxoacid can also compnse an oxoacid selected from the group consisting of glyoxihc acid, 2-oxopropanoιc acid, 2 oxobutanoic acid, 3-methyl-2- oxobutanoic acid, 3-methyl-2-oxo-pentanoιc acid, 4-methyl-2-oxo-pentanoιc acid, 3-hydroxy-2-oxo- propanoic acid, 3-hydroxy-2-oxobutanoιc acid, oxolacetic acid, 2-oxo-glutanc acid, 2-oxo-3- phenylpropanoic acid, 3-(4-hydroxyphenyl)-2-oxopropanoιc acid, 2-oxo-lH-ιndol-3-propanoιc acid, 4- (methylthιo)-2-oxo-pentanoιc acid, 6-amιno-2-oxo-hexanoιc acid, 3-mercapto-2-oxo-propanoιc acid, 3- methyl-2-oxo-hexanoιc acid, 3-methyl-2-oxo-heptanoιc acid, and mixtures thereof A suitable combmation of dairy diglycende and oxoacid havmg a butter flavor is available from the Firmenich Company of Geneva, Switzerland 3 Anti-Foaming Agents The food preparation composition can compnse sihcone polymer to reduce the foaming of the composition during cookmg The sihcone polymer is present at such as level as to have no detectable taste or aroma or flavor The food preparation composition can compnse from about 1 ppm to about 1000 ppm, preferably from about 4 ppm to about 200 ppm, and more preferably about 10 ppm, sihcone polymer A preferred sihcone polymer is polydimethylsiloxane Preferably, the polydimethylsiloxane has a viscosity of from about 200 to about 1200 centistokes at 25°C, more preferably from about 300 to about 1,050 centistokes at 25°C, and most preferably about 350 centistokes at 25°C A particularly suitable commercially available polydimethylsiloxane is DowS 200 Fluid brand, available from Dow Chemical Company The use of a silica compound, such as silicon dioxide, also imparts anti-foam properties to the food preparation composition Especially prefeπed is the use of sihcone polymer in combination with silicon dioxide for producing the desired anti-foam effects Fumed silica is a prefened form of silicon dioxide. A suitable fumed silica is commercially available from Degussa, Inc., under the trade name Aerosil® 380 The composition can comprise up to about 10%, preferably up to about 5%, more preferably up to about 3%, and most preferably up to about 2%, of a silica compound or mixtures thereof 4 Other Ingredients Additional flavor mgredients and masking agents can be mcluded m the flavor enhancing oil. Such additional flavor and masking agents mclude, but are not limited to, terpene hydrocarbons and sunflower oil Terpene hydrocarbons may be predominantly pure compounds, such as d-lunonene; or byproducts of the citrus processing industry, such as cold pressed citrus oils (e.g., lemon, lime, orange, grapefruit, tangerme), citrus essence, or phase oils, or may be terpene mixtures separated from peel or essence oils by distillation or extraction. Natural and artificial meat flavors can also be used. The compositions of the present mvention can also mclude mgredients mcludmg, but not limited to, antioxidants, chelatmg agents, ammo acids (e.g. alpha ammo acids such as cysteme, methiomne, lysine, and glycine), artificial and natural sweeteners mcludmg sugar (e.g., sucrose, fructose, xylose), vitamins (e.g., Vitamins A, C, E, and the B vitamins), and other nutnents and minerals. For example, the compositions of the present mvention can mclude flavor precursors such as alpha-ammo acids, protem hydrolysates, yeast autolysates, reducing compounds, vitamins, and mixtures thereof. The compositions of the present mvention can mclude one or more emulsifiers mcludmg, but not limited to, monoglycendes, diglycerol oleate, diglcerol noleate, and/or coemulsifiers and cosolvents (e.g., ethanol). The compositions may also mclude an ingredient such as enzyme modified egg yolk for use in an oil m water emulsion. The food preparation compositions of the present mvention, according to one embodiment, can have a pH which is between about 4 and about 7, and more particularly between about 5 and about 6. Without bemg limited by theory, it is believed that such a pH range can be desirable to control browning of food prepared with the flavor enhancing oils of the present mvention. The pH of the food preparation composition can be controlled by the addition of a suitable edible acid, such as citnc acid. EXAMPLES The following examples are illustrative of the present mvention, but are not meant to be limiting thereof. Example 1 : Example 1 describes a food preparation composition having a gelled oil base Materials and Formula A food preparation composition accordmg to the present invention can be made accordmg to the following procedure First, a gel matnx havmg the following formula is formed Gel Matπx % wt Grams Oil (Cnsco ® Natural Blend brand lot #8344A) 73 10,220 Sunflower Oil (Wesson ® brand lot #M8C8) 25 3500 (sunflower helps mask flavor of lecithin and diglyercide) Silicon Dioxide powder (Aerosil ® 380 brand from Degussa,Lot#B06227D ) 2 280 Procedure Balance Mettler PC 16 (SW 13172) 1 Weigh mto a 5 gallon plastic bucket the Cnsco® Natural Blend Add m the Sunflower oil and finally weigh m the Aerosil® silica Record actual amounts of each component added 2 Mix components usmg a Lightnm ® Senes 30 mixer, equipped with a 2 5 mch, 4 blade, high pitch propeller, at a speed setting of 40 for 2 minutes until all of the silica is wetted 3 Reduce speed setting to 25, to reduce surface turbulence, and continue stirring for an additional 10 minutes to assure all silica lumps are dissolved and the mixture is uniform 4 Next, process the mixture through a Gaulin ® Homogenizer (Type 15M8TA, S/N 1818551) usmg 6000 psi to press through onfice (Product exit temperature = 115°F), collecting product in stainless steel bucket Cover with aluminum foil until the gel matπx is used m preparmg the food preparation composition The food preparation composition is then prepared using the following formula % wt grams Gelled Oil (from above) 95 45 13100 Lecithm 3 50 480.4 (Centrophase ® 152 (6004) brand from Central Soya,Lot#98155208) Oxoacid and dairy diglycende combination 0.25 34 3 (Firmenich , Lot # 3709261 16NII) Ottens Browned Butter Flavor (Ottens Flavor # 6913) 0 0026 0 4 (masking agent) Ribotide ® (Takeda, Lot #PY07A ) 0.80 110.0 Procedure Balance. Mettler PC 16 (SW 13172)) 1. Transfer the gelled oil (above product) to a tared 5 gallon plastic bucket Weigh m the lecithm, oxoacid and dairy diglycende, and the browned butter flavor accordmg to the formula above. Record actual weights of each component added. 2 Mix components usmg a Lightnm ® Seπes 30 mixer, equipped with a 2.5 mch; 4 blade; high pitch propeller, at a speed settmg of 30 for 2 minutes to blend components. 3 Slowly add the Ribotide®, avoidmg clumpmg, while the mixture is stirred at a speed settmg of 30. Addition time- 4.5 minutes 4 Reduce mixer speed settmg to 20 to reduce the work bemg put mto the gelled oil Example 2: A second embodiment of the mvention can be made accordmg to the following example: Ingredients: % Weight g) Vegetable Oil (Cnsco ® Natural Blend brand) 94.95 284.85 Lecithm (Centrophase 152 (6004) Central Soya) 3.50 10.50 Ribotide ® (Takeda ) 0 80 2.40 Wax (Polyethylene Homopolymers, Baker Petreo te X-2068) 0.75 2.25 (batch#SS37774) Procedure: 1 Weigh the above four ingredients into a 1 L beaker usmg a two-place balance 2 Heat the combined ingredients m a 250°F oven for 30 minutes to completely melt wax 3. Stir with glass rod to completely mix the four mgredients 4 Rapidly crystallize mixture by pourmg evenly onto a 32°F bak g sheet (18"x26"xl"). This temperature is mamtamed by placmg one sheet over a second sheet contammg a water and ice mixture. Total crystallization is 5 minutes. 5 Scrape sample from pan usmg rubber spatula. The final product is pourable at room temperature Example 3: This example illustrates an embodiment of the present invention wherem the flavor enhancmg oil compnses a base of liquid shortening. Formula: Procedure: 1. Weigh all the above mgredients except the Ribotide® mto a IL stainless steel beaker usmg a two-place balance. 2. Mix for 2 minutes at speed settmg of 30 on a Lightnm® senes 30 mixer. 3. Slowly add the Ribotide mto the mixture over a 30 second penod and mix an additional 5 minutes at the same speed settmg as Step 2. 4 Pour the mateπal mto glass sample jar or other appropnate storage contamer.

Claims: WHAT IS CLAIMED IS 1 A flavor enhancing oil, comprising a) at least one edible liquid oil, and b) a flavor enhancmg amount of at least one water soluble flavor enhancer, wherein said water soluble flavor enhancer is uniformly dispersed throughout said edible liquid oil 2 The flavor enhancmg oil of Claim 1 , wherem said water soluble flavor enhancer compnses at least one nucleotide flavor enhancer 3 The flavor enhancing oil of Claim 1, wherem said water soluble flavor enhancer compnses at least one ammo acid flavor enhancer 4 The flavor enhancmg oil of Claim 2, wherem said nucleotide flavor enhancer is selected from the group consisting of disodium guanylate, disodium mosmate, and mixtures thereof 5 The flavor enhancmg oil of Claim 3, wherem said ammo acid flavor enhancer compnses MSG 6 The flavor enhancmg oil of Claim 4, wherem the ratio of disodium guanylate to disodium mosmate is between about 1 0 to about 0 1, preferably between about 1 0 to about 0 5 0 5 7 The flavor enhancmg oil of Claim 2, 4, or 6, further compnsing MSG

Inventors: SWAINE ROBERT LESLIE JR, ZYZAK DAVID VINCENT, SWAINE, ROBERT, LESLIE, JR., ZYZAK, DAVID, VINCENT
Applicants: PROCTER & GAMBLE, THE PROCTER & GAMBLE COMPANY
Application year: 2000
Main classification: A23D9
IPC codes: A23D9, A23L1