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2. 发明申请

WO1995001106A1 FLAVOURING COMPOSITION 审中-公开
标题翻译：挥发性成分
公开(公告)号：WO1995001106A1
公开(公告)日：1995-01-12
申请号：PCT/EP1994002026
申请日：1994-06-20
申请人： UNILEVER PLC , UNILEVER N.V. , VAN DER HEIJDEN, Arnoldus, , CROSS, Graham, Andrew , MOSTERT, Krijn , BOT, David, Simon, Maria , BERGER, Matthias
发明人： UNILEVER PLC , UNILEVER N.V.
IPC分类号： A23L01/226
CPC分类号： A23L27/206 , A21D2/16 , A21D13/16 , A23D7/0053 , A23L27/201
摘要： Process for preparing a flavouring composition suitable as a butter flavour block by subjecting triglyceride fats, fatty acids or fatty acid derivatives to oxidizing conditions, comprising: (a) admixing an anti-oxidant to triglyceride fats, fatty acids or fatty acid derivatives at least to a concentration which is sufficient to increase the induction period of the fat by a factor of 1.5; (b) heating the mixture for 0.5 hours - 1 week at 50-150 DEG C under access of atmospheric oxygen and in the presence of water, under the condition that the triglyceride fats, fatty acids or fatty acid derivatives contain at least one poly-unsaturated fatty acid with an omega-3 non-conjugatable double bond system in an amount of >0.01 wt. %. Such fatty acids or derivatives of fatty acid are preferably obtained by partially hydrogenating a natural vegetable glyceride fat.
摘要翻译：通过使甘油三酯脂肪，脂肪酸或脂肪酸衍生物经受甘油三酯脂肪，脂肪酸衍生物的氧化条件，制备适合作为黄油调味剂块的调味组合物的方法，包括：（a）将抗氧化剂与甘油三酯脂肪，脂肪酸或脂肪酸衍生物混合至少至足以使脂肪诱导期增加1.5倍的浓度; （b）在大气氧气和水存在下，在50-150℃下加热混合物0.5小时至1周，条件是甘油三酯脂肪，脂肪酸或脂肪酸衍生物含有至少一种聚 - 不饱和脂肪酸与ω-3非共轭双键体系的量> 0.01wt。％。这些脂肪酸或脂肪酸的衍生物优选通过部分氢化天然植物甘油酯脂肪而获得。

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