Onion flavour composition and method for the preparation thereof

US12268228B2 · kind B2 · utility

Assignee

• Conopco, Inc. · US

Inventors

• Salomon Leendert Abrahamse · Wageningen, NL
• Parag Vishwanath Acharya · Hyderabad, IN
• Amir Maximiliaan Batenburg · Vlaardingen, NL
• Jochen Blume · Holzminden, DE
• Lars Grohmann · Holzminden, DE
• Matthias Hille · Holzminden, DE
• Jens Koch · Eschershausen, DE
• Volkmar Koppe · Holzminden, DE
• Christopher Sabater-Luentzel · Holzminden, DE
• Michel Vander Stappen · Wageningen, NL

Key dates

• Filing date: Nov 5, 2019
• Grant date: Apr 8, 2025
• Expiry date: Nov 4, 2041

Classification

• Technology area (CPC A): Human Necessities
• CPC primary: A23L27/88
• WIPO field: Food chemistry
• WIPO sector: Chemistry

Abstract

Provided herein is a method of producing an onion flavour composition that involves providing an onion component selected from fresh onion, dehydrated onion, and combination thereof; mixing the onion component with an onion juice concentrate having a dry matter content of 40-95 wt % in a weight ratio of 100 parts by weight of dry matter from the onion component with 120-800 parts by weight of dry matter from the onion juice concentrate to produce an onion mix; subjecting the onion mix to a heat treatment; and drying the onion mix to a water content of less than 10 wt %. This method yields a shelf-stable onion flavor composition with an intense flavor and that can be used to impart the flavor of sauteed onion to a variety of edible products.