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| Food products, in particular, a series of spreads with an improved butter-like taste and flavor at a relatively low butter content, are provided. These spreads contain a heat-treated dairy emulsion. Other spreads with the same composition but instead using an unheated dairy emulsion possess tastes and flavors that are not as creamy, sweet, and/or as buttery as the spreads described herein. Non-dairy fat, flavor block(s) obtained by microbiological ripening of milk products, and additional butter flavor compounds may also be incorporated into the spreads to ensure stronger yet more pleasant butter flavor(s). Heating conditions, including milder temperatures and longer heating times, as well as the use of a closed heating system, have been optimized so that volatile flavor compounds are preserved. Also, the heating conditions employed cause certain flavor precursors to be converted into actual flavor compounds, with a positive effect on overall flavor. |
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Interested? This is an abstract of a technology that is available for sale or license. yet2.com can introduce you confidentially to the owner of this technology.
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