Patent ID: 8920862

Claim:
A Maillard flavor composition comprising a structured lipid phase comprising a lipid and an optional emulsifier, in which is disposed Maillard reaction reactants and Maillard reaction products, wherein the structured lipid phase comprises a continuous lipid phase and a discontinuous aqueous phase, wherein the structured lipid phase is solid, semi-solid or liquid at room temperature and is liquid at about 40° C., produced by a process comprising: a. making the structured lipid phase comprising the continuous lipid phase comprising the lipid, and a dispersed aqueous phase comprising an aqueous solvent, wherein the aqueous phase contains at least a first Maillard reactant having a free carbonyl group, and a second Maillard reactant having an amino group available for reaction with the free carbonyl on the first reactant; and b. incubating the structured lipid phase under conditions of time and temperature sufficient for a Maillard reaction to occur between the first and second reactants, such that at least one Maillard reaction product is formed; wherein the process provides a conversion of at least 50% of the Maillard reaction reactants.