Lever Brothers Company

Van Den Bergh Foods Co., Division of Conopco, Inc.

Lipton, Division of Conopco, Inc.

Petrus G Haring

Ronald P Potman

Arnoldus Van Der Heijden

Tamme S Doornbos

David Simon Bot

Johannes J Wesdorp

Arie Johannes Plancken

Petrus M De Kok

Sauce base composition

The present invention relates to a process for preparing a flavour concentrate, involving the steps of:

Process for preparing a flavor concentrate

The present invention relates to a method for improving the flavor of starch by incubating the starch with an enzymatically active peptidase containing cell preparation under such conditions that enzymatic peptidolysis of a substantial amount of oligopeptides in the starch is the result, which incubation is, optionally, preceded or followed by a non-enzymatic purification step such as steam stripping or solvent extraction. The starch is suited for incorporation into food products, such as spreads.

Starches with an improved flavor

The present invention is concerned with a flavor concentrate mainly consisting of glyceride fat and containing at least 0.6 ppm n-pentanal and/or at least 0.1 ppm n-nonanal and anti-oxidant at a concentration level in the range of 1 to 100 times c*. The present flavor concentrate may suitable be used to flavor food products. Another aspect of the present invention is a process for preparing a flavor concentrate by mildly oxidizing a fat-containing composition, comprising:

Oxidizing fat in the presence of an antioxidant

The present invention is concerned with a process for the extraction of lactones from a lactone-containing lipid material, by contracting a medium, having a temperature near the critical temperature of the medium, and having a pressure near the critical pressure of the medium, with the lipid material, and subsequently removing the medium, wherein the medium, upon contacting, has a temperature T (in .degree.C.), and pressure P (in bar), such that:

Process for the extraction of lactones from lipid material

The present invention is concerned with a flavor concentrate containing a precursor of biacetyl, which concentrate is characterized in that it contains 0.1-99 wt. % precursor compound(s) having the following structural formula: ##STR1## in which X is ##STR2## and in which R.sub.1, R.sub.2, R.sub.5 and R.sub.6 can differ from each other or can be identical and consist of a methyl or ethyl group. It has been found that the present precursor compounds release biacetyl upon heating. By using the present precursor compounds in food products problems attached to the use of very volatile diketones in food products may be overcome.

Use of diketone precursors in food products

A spread with a butter-like taste which contains a heat-treated dairy cream containing at least 30% (w/w) of fat and wherein at least 50% (w/w) of the whey proteins have been heat denatured. The spread may also contain water and/or non-dairy fat.

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Vlaardingen, Netherlands

Petrus G Haring