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| Food products possessing a high degree of flavor with a low amount of fat content are provided. In particular, these products contain not more than 4 wt. % fat and at least 50 wt. % water, and they produce a taste impact that is comparable to that of equivalent products containing a higher fat content. Thus, these products can be regarded as low-fat alternatives to similar foodstuffs of substantially higher fat content, such as spreads, dressings, mayonnaise, creams, etc. The food products described herein contain several flavoring substances, especially, 5-decanolide and/or 5-dodecanolide, plus diacetyl. The concentrations of these substances deviate very much from their levels normally applied in higher-fat food products, which are well above 2 ppm. In contrast to conventional high-fat products, the food products described herein are flavored with only 0.02-2 ppm 5-decanolide and/or 0.01-1 ppm 5-dodecanolide, plus 0.5-40 ppm diacetyl. The food products also contain flavor substances especially appreciated in products having a dairy-like flavor, namely, 2-heptanone, indol, skatol, butyric acid, dimethyl sulphide, and acetic acid. The inclusion of these substances serves to impart a very pleasant buttery taste impression. |
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