Heat-stable flavoring components and cheese flavoring systems incorporating them
US7776370B2 · kind B2 · utility
Assignee
Inventors
Key dates
| Filing date | Sep 1, 2005 |
| Grant date | Aug 17, 2010 |
| Priority date | — |
| Expiry date | Jun 18, 2028 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L27/70
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Heat-stable flavor components, which can be used in cheese flavoring systems to prepare food products, including cheeses, having desired flavor profiles. The flavoring components are obtained by addition of flavor-generating whey source as part of a fermentation process in which the whey source provides a source of flavor, and a lipid source is added which traps and stabilizes, and thus preserves, flavor compounds in the fermented mixture during a subsequent heat treatment used for culture inactivation. Methods of making and using these flavoring components and flavoring systems in food products, such as cheese products, also are provided.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.