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| A process useful for obtaining an aroma concentrate enriched in lactones is presented. In this process, lactones are concentrated from a distillate obtained by the distillative deacidification of a fat composition rich in lauric acid residues. Such a distillate typically contains at least 0.1 wt. % of lactones having 6 - 20 carbon atoms. Aliphatic lactones, particularly internal esters having 6 - 20 carbon atoms, comprise compounds known to impart the specific odor and taste of butter. By subjecting the distillate or a fraction thereof to a subsequent fractional distillation, a fraction containing at least 1 wt. % of lactones having 6 - 20 carbon atoms is obtained. The present method offers a commercially and technically attractive route for obtaining natural lactones. Other aspects of the invention include: (i) lactone concentrates obtainable from the above process, (ii) the use of such concentrates for flavoring food products, and (iii) food products flavored by such lactone concentrates. |
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