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| An aroma composition that offers improved improved properties (e. g., butter-like odor and taste) is provided. The composition comprises alpha-acetolactic acid (a precursor for the important flavor compound, diacetyl) at a relatively high concentration level. Moreover, the composition consists for the greater part of an edible carrier material having a low water content. Such a formulation provides greater stabilization to alpha-acetolactate, which is very unstable in liquid media. Also, a process for the preparation of aroma compositions is provided. This process involves the fermentation of milk solids, followed by freeze-drying and spray-drying of the fermented milk products. The resulting aroma compositions possess more balance than other compositions obtainable with other manufacturing methods. Finally, various products, such as a butter substitute, frying fat or oil, and bakery materials, are provided. |
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