Patent GB-748645-A (GB)
Title: Improvements in or relating to foodstuffs
Inventor: TAYLOR REGINALD JAMES
IPC: A23D7/005
Filed: 1952-08-08
Abstract: Butter-like flavour is imparted to oleaginous foods such as margaine, shortenings, cooking oils and salad oils by incorporating a small quantity, e.g. below 100 parts per million, of a lactone of an aliphatic delta-hydroxy carboxylic acid.  Such lactones having 8 to 14 carbon atoms are preferred; a margarine which on heating develops the same flavour as butter when heated is obtained by incorporation of both a lactone having 8 to 10 carbon atoms and a lactone having 11 or 12 carbon atoms. Compounds capable of conversion in the food to the lactones, e.g. estolides or sodium salts of the appropriate hydroxy acids, may be employed.  The food may include lactones of aliphatic gamma-hydroxy and epsilon-hydroxy carboxylic acids in addition. Butter aroma may be more nearly simulated by the incorporation also of diacetyl, acetylmethylcarbonol and lower fatty acids; according to an example, an aromatizing mixture contains the lactones of delta-hydroxy dodecanoic, gamma-hydroxy butyric, gamma-hydroxy octanoic, and epsilon-hydroxy dodecanoic acids, diacetyl, acetylmethyl carbinol, and butyric, caproic, caprylic and capric acids.  The flavouring agent may, before incorporation in the food, be diluted with edible oil, e.g. ground nut oil, or be emulsified in water or milk; examples are concerned with incorporating oil preparations of the lactone of delta-hydroxy nonanoic acid and of the lactones of delta-hydroxy decanoic and dodecanoic acids into margarine.  Specifications 653,764 and 748,661, [both in Group IV (b)], are referred to.ALSO:Butter-like flavour is imparted to oleaginous foods, e.g margarine and shortenings, cooking oils and salad oils, cream and artificial cream, ice-cream, chocolate and confectionery, by incorporation of a small quantity, e.g. below 100 parts per million, of a lactone of an aliphatic delta-hydroxy carboxylic acid.  For bread and cakes, the lactone may be introduced during preparation of the dough or may be applied to the crust during baking.  Lactones having 8 to 14 carbon atoms are preferred; a margarine which on heating develops the same flavour as butter when heated is obtained by incorporation of both a lactone having 8 to 10 carbon atoms and a lactone having 11 or 12 carbon atoms. Compounds capable of conversion in the food to the lactones, e.g. p  estolides or sodium salts of the appropriate hydroxy acids, may be employed. The food may include lactones of aliphatic gamma-hydroxy and epsilon-hydroxy carboxylic acids in addition. Butter aroma may be more nearly simulated by incorporation also of diacetyl, acetylmethyl carbinol and lower fatty acids; according to an example, an aromatising mixture contains the lactones of delta-hydroxy dodecanoic, gamma-hydroxy butyric, gamma-hydroxy octanoic and epsilon-hydroxy dodecanoic acids, diacetyl, acetylmethyl carbinol, and butyric, caproic, caprylic and capric acids.  The flavouring agent may, before incorporation in the food, be diluted with edible oil, e.g. ground nut oil, or be emulsified in water or milk; examples are concerned with incorporating oil preparations of the lactone of delta-hydroxy nonanoic acid and of the lactones of delta-hydroxy decanoic and dodecanoic acids into margarine.  Specifications 653,764 and 748,661, [both in Group IV(b)], are referred to.