Cheese type edible essence containing ethyl vanillin propylene glycol acetal

A technology of ethyl vanillin and edible flavor, applied in the field of flavors and fragrances, can solve the problems of rough product taste and thin aroma, and achieve the effect of thick and full taste and rich aroma.

Pending Publication Date: 2020-03-24
苏州禾田香料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Cheese-type food flavors currently on the market are basically blended with synthetic spices, and the ingredients and formulas are relatively primitive, resulting in rough taste and weak aroma.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0007] The present invention is described below in conjunction with embodiment.

[0008] A cheese-type food flavor containing ethyl vanillin malondiacetal according to the present invention, comprising diacetyl 0.05-0.09%, acetoin 0.75-0.8%, butyric acid 0.7-0.9%, 2-formazol Butyric acid 0.22-0.3%, 3-methylthiopropionaldehyde 0.1-0.3%, butyl butyrate 0.1-0.25%, ethyl levulinate 0.1-0.3%, diethyl malonate 0.1-0.5%, Ethyl Maltol 0.2-0.6%, Mercaptan 0.8-0.89%, Butyryl Lactate 0.32-0.4%, Cocoaldehyde 0.52-0.55%, Acetate Thioester 0.2-0.36%, Butyl Decalactone 0.2-0.39% , peach aldehyde 0.3-0.4%, vanillin malondiacetal 0.1-0.23%, butyl undecalactone 0.2-0.5%, ethyl vanillin malondiacetal 0.2-0.3%, ethyl myristate 0.1-0.3%, propylene glycol 94.15-95%.

[0009] The sum of the above-mentioned components is 100%, and three specific implementations of the distribution ratio of each component are shown in the table below:

[0010] raw material name Matching ratio 1 Matchin...

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PUM

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Abstract

The invention discloses a cheese type edible essence containing ethyl vanillin propylene glycol acetal. The cheese type edible essence comprises butanedione, acetoin, butyric acid, 2-methylbutyric acid, 3-methylthiopropionaldehyde, butyl butyrate, ethyl levulinate, diethyl malonate, ethyl maltol, mercaptan, butyl butyryl lactate, coconut aldehyde, thioacetate, delta-decalactone, peach aldehyde, vanillin malondiacetal, delta-undecalactone, ethyl vanillin malondiacetal, ethyl myristate and propylene glycol. According to the invention, the formula and the proportion are optimized, and ethyl vanillin propylene glycol acetal and other components are added, so that the fragrance is thick, the mouthfeel is thick and full, mellow cheese flavor and taste are achieved in food.

Description

technical field [0001] The invention relates to the technical field of flavors and fragrances, in particular to a cheese-type food flavor containing ethyl vanillin malondiacetal. Background technique [0002] Cheese-type food flavors currently on the market are basically blended with synthetic spices, and the ingredients and formulas are relatively primitive, resulting in rough taste and weak aroma. Contents of the invention [0003] In view of the above-mentioned technical problems, the object of the present invention is to propose a cheese-type food flavor containing ethyl vanillin malondiacetal. [0004] The technical solution of the present invention is realized in this way: a kind of cheese-type food essence containing ethyl vanillin malondiacetal, comprises diacetyl 0.05-0.09%, acetoin 0.75-0.8%, butyric acid 0.7- 0.9%, 2-methylbutyric acid 0.22-0.3%, 3-methylthiopropanal 0.1-0.3%, butyl butyrate 0.1-0.25%, ethyl levulinate 0.1-0.3%, diethyl malonate Ester 0.1-0.5%...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/20A23L27/00
CPCA23L27/206A23L27/88A23L27/204
Inventor 孙翔
Owner 苏州禾田香料有限公司
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