Snow Brand Milk Products Co., Ltd.

Katsutoshi Tanno

Tetsuo Nakamura

Tomoshige Hori

Kensuke Itoh

Nobuyuki Kawai

Yasuhiko Shiinoki

Kenji Ganmyo

A method of preparing a synthetic butter flavor having enriched milk flavor and butter flavor, containing the steps of hydrolysing a milk fat with a lipolytic enzyme and then oxidizing the hydrolysate of the milk fat by ultraviolet irradiation. The hydrolysate of the milk fat is preferably oxidized by ultraviolet irradiation to have a POV of 1.5 to 9.0, in particular 4.0 to 7.5.

Method of preparing a synthetic butter flavor

There is provided a circulating line branched from a solution or suspension tank and returning again to this tank through a pump (15) used to control the flow velocity at a constant level. A fluid temperature is measured by a sensor (16) in said tank or said circulating line (14) while a temperature of a heating sensor (17) employing so-called electrically heating method and placed in said circulating line is measured. Concentration of a given subject in solution or suspension is determined based on a temperature of the heating sensor or a difference between a temperature of the heating sensor and a temperature of the fluid.

Method and apparatus for measuring concentration of solution or

Growing community of inventors

Sakato, Japan

Katsutoshi Tanno