CH573223A5 - Caramel flavour compsns - contain 4,5-dimethyl furfuryl alcohol or 4,5-dimethyl furfural - Google Patents
Caramel flavour compsns - contain 4,5-dimethyl furfuryl alcohol or 4,5-dimethyl furfuralInfo
- Publication number
- CH573223A5 CH573223A5 CH626171A CH626171A CH573223A5 CH 573223 A5 CH573223 A5 CH 573223A5 CH 626171 A CH626171 A CH 626171A CH 626171 A CH626171 A CH 626171A CH 573223 A5 CH573223 A5 CH 573223A5
- Authority
- CH
- Switzerland
- Prior art keywords
- weight
- dimethylfurfurol
- alcohol
- parts
- caramel
- Prior art date
Links
- 235000013736 caramel Nutrition 0.000 title claims abstract description 20
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 20
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 title claims abstract description 18
- 235000019634 flavors Nutrition 0.000 title claims description 7
- JPTPEPVCVXGNJM-UHFFFAOYSA-N 4,5-dimethylfuran-2-carbaldehyde Chemical compound CC=1C=C(C=O)OC=1C JPTPEPVCVXGNJM-UHFFFAOYSA-N 0.000 title abstract 3
- XPFVYQJUAUNWIW-UHFFFAOYSA-N furfuryl alcohol Natural products OCC1=CC=CO1 XPFVYQJUAUNWIW-UHFFFAOYSA-N 0.000 title 2
- 235000019441 ethanol Nutrition 0.000 claims abstract description 22
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 16
- -1 4,5-dimethylfurfuryl alcohol Chemical compound 0.000 claims abstract description 15
- SATCULPHIDQDRE-UHFFFAOYSA-N piperonal Chemical compound O=CC1=CC=C2OCOC2=C1 SATCULPHIDQDRE-UHFFFAOYSA-N 0.000 claims abstract description 10
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims abstract description 5
- 229940093503 ethyl maltol Drugs 0.000 claims abstract description 5
- 229940081310 piperonal Drugs 0.000 claims abstract description 5
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 claims abstract description 5
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 claims abstract description 5
- 235000012141 vanillin Nutrition 0.000 claims abstract description 5
- 235000020124 milk-based beverage Nutrition 0.000 claims abstract description 3
- 235000013618 yogurt Nutrition 0.000 claims abstract description 3
- PLLJDVAKJADWKS-UHFFFAOYSA-N (4,5-dimethylfuran-2-yl)methanol Chemical compound CC=1C=C(CO)OC=1C PLLJDVAKJADWKS-UHFFFAOYSA-N 0.000 claims description 18
- 235000013305 food Nutrition 0.000 claims description 12
- 235000013355 food flavoring agent Nutrition 0.000 claims description 12
- 150000001875 compounds Chemical class 0.000 claims description 8
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims description 6
- 239000007961 artificial flavoring substance Substances 0.000 claims description 4
- 235000013361 beverage Nutrition 0.000 claims description 4
- 239000003795 chemical substances by application Substances 0.000 claims description 4
- 235000009508 confectionery Nutrition 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 235000019568 aromas Nutrition 0.000 claims description 2
- 235000014121 butter Nutrition 0.000 claims description 2
- 239000000470 constituent Substances 0.000 claims description 2
- 239000012050 conventional carrier Substances 0.000 claims description 2
- 239000003085 diluting agent Substances 0.000 claims description 2
- 239000003995 emulsifying agent Substances 0.000 claims description 2
- 238000009472 formulation Methods 0.000 claims description 2
- 239000007788 liquid Substances 0.000 claims description 2
- 239000006072 paste Substances 0.000 claims description 2
- 239000000843 powder Substances 0.000 claims description 2
- 238000000197 pyrolysis Methods 0.000 claims description 2
- 235000020374 simple syrup Nutrition 0.000 claims description 2
- 239000000126 substance Substances 0.000 claims description 2
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/205—Heterocyclic compounds
- A23L27/2052—Heterocyclic compounds having oxygen or sulfur as the only hetero atoms
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
Caramel flavourings contain 0.01-100 ppm of 4,5-dimethylfurfuryl alcohol or 4,5-dimethylfurfural. They can be used in milk drinks, yoghurts, etc. In an example a flavouring compsn. contained 1 pt. wt. 4,5-dimethylfurfural; 5 pts. wt. ethyl maltol; 20 pts. wt. piperonal; 200 pts. wt. vanillin and 774 pts. wt. ethyl alcohol.
Description
Die vorliegende Erfindung betrifft Aromatisierungsmittel mit Caramelaroma. Die erfindungsgemässen Mittel sind durch einen Gehalt an 4,5-Dimethylfurfurylalkohol oder 4,5-Dimethylfurfurol als Komponente gekennzeichnet.
Die als Geschmacksstoffe verwendeten Verbindungen können, gegebenenfalls mit anderen geschmacksgebenden Bestandteilen, mit üblichen Trägerstoffen und/oder Verdünnungsmitteln und gegebenenfalls Emulgatoren zu Aromatisierungsmitteln vermischt werden, die Nahrungs- bzw. Genussmitteln einen Caramelgeschmack verleihen oder einen solchen Geschmack verstärken. Falls der 4,5-Dimethylfurfurylalkohol oder das 4,5-Dimethylfurfurol als Komponente zur Herstellung von künstlichen Aromen dient, können diese Aromen z. B. zu Flüssigkeiten, Pasten oder Pulvern formuliert werden.
Die Produkte können z. B. sprühgetrocknet, vakuumgetrocknet oder lyophilisiert werden.
Die Formulierung solcher künstlicher Aromen sowie die Aromatisierung von Nahrungs- und Genussmitteln, wie z. B.
Milchdrinks, Yoghurt, Konditoreierzeugnissen, Bonbons, Soft Ice, Getränken usw., kann im übrigen auf an sich bekannte Art und Weise (vgl. z. B. J. Merory, Food flavourings, composition, manufacture and use; Avi Publ. Co. Inc., Westport 1968) vorgenommen werden.
Die Menge der verwendeten Verbindungen in einem Caramelaroma kann z. B. 0,01 bis 10% betragen. Sollen die Verbindungen hauptsächlich zur Verbesserung eines Aromas dienen, liegt ihre Konzentration zweckmässig in einem Bereich von etwa 0,05 bis 0,5 %. Die Menge 4,5-Dimethylfurfurylalkohol bzw. 4,5-Dimethylfurfurol im fertigen Nahrungsoder Genussmittel kann z. B. 0,01-100 ppm betragen, vorzugsweise beträgt sie 0,5 bis 5 ppm.
Als Caramelaromen wurden bis jetzt Stoffe verwendet, welche durch Pyrolysieren von Zucker entstehen; diese sind verhältnismässig schwach und werden in Mengen von 1 bis 5% dosiert. Ein Vorteil der genannten Verbindungen besteht darin, dass man sie in Konzentrationen von 5 bis 50 ppm dosieren kann.
Ein weiterer Vorteil der Anwendung von 4,5-Dimethylfurfurol bzw. 4,5-Dimethylfurfurylalkohol besteht darin, dass das entstehende Caramelaroma eine nussartige angenehme Note besitzt.
Die folgenden Beispiele erläutern die Erfindung.
Beispiel 1
Ein Aromatisierungsmittel mit Caramelaroma enthält:
4,5-Dimethylfurfurol 1 Gewichtsteil Äthylmaltol 5 Gewichtsteile
Piperonal 20 Gewichtsteile
Vanillin 200 Gewichtsteile Äthylalkohol 774 Gewichtsteile
Beispiel 2
4,5-Dimethylfurfurol 1 Gewichtsteil 4,5-D imethylfurfurylalkohol 3 Gewichtsteile Äthylmaltol 5 Gewichtsteile
Piperonal 20 Gewichtsteile
Vanillin 200 Gewichtsteile Äthylalkohol 771 Gewichtsteile
Mit den in Beispielen 1 und 2 beschriebenen Aromatisierungsmitteln können z. B. Weichcaramellen aromatisiert werden. Das Aromatisierungsmittel gemäss Beispiel 2 verleiht eine angenehme Nebennote nach Butter.
Beispiel 3
Ein Zusatz von 3 ppm 4,5-Dimethylfurfurol, gelöst in Propylenglycol oder Äthanol, zu 10%igem Zuckersirup gibt ein Getränk mit Caramelgeruch und einer schönen nussartigen Kopfnote.
PATENTANSPRUCH
Aromatisierungsmittel mit Caramelaroma, dadurch gekennzeichnet, dass es 4,5-Dimethylfurfurylalkohol oder 4,5 Dimethylfurfurol als Komponente enthält.
UNTERANSPRUCH
Mittel gemäss Patentanspruch, gekennzeichnet durch einen Gehalt an 0,01 bis 100 ppm 4,5-Dimethylfurfurylalkohol oder 4,5-Dimethylfurfurol.
**WARNUNG** Ende DESC Feld konnte Anfang CLMS uberlappen**.
The present invention relates to caramel flavoring agents. The agents according to the invention are characterized by a content of 4,5-dimethylfurfuryl alcohol or 4,5-dimethylfurfurol as a component.
The compounds used as flavorings can, if appropriate with other flavoring constituents, be mixed with conventional carriers and / or diluents and, if appropriate, emulsifiers to give flavoring agents which give foods or luxury foods a caramel taste or enhance such a taste. If the 4,5-dimethylfurfuryl alcohol or 4,5-dimethylfurfurol is used as a component for the production of artificial flavors, these flavors can e.g. B. be formulated into liquids, pastes or powders.
The products can e.g. B. spray-dried, vacuum-dried or lyophilized.
The formulation of such artificial flavors and the flavoring of food and beverages, such as. B.
Milk drinks, yoghurt, confectionery products, sweets, soft ice, beverages, etc., can also be made in a manner known per se (cf. e.g. J. Merory, Food flavors, composition, manufacture and use; Avi Publ. Co. Inc., Westport 1968).
The amount of the compounds used in a caramel flavor can e.g. B. 0.01 to 10%. If the compounds are mainly intended to improve an aroma, their concentration is expediently in a range from about 0.05 to 0.5%. The amount of 4,5-dimethylfurfuryl alcohol or 4,5-dimethylfurfurol in the finished food or luxury food can be e.g. B. 0.01-100 ppm, preferably it is 0.5 to 5 ppm.
So far, substances have been used as caramel aromas which are produced by pyrolysis of sugar; these are relatively weak and are dosed in amounts of 1 to 5%. One advantage of the compounds mentioned is that they can be dosed in concentrations of 5 to 50 ppm.
Another advantage of using 4,5-dimethylfurfurol or 4,5-dimethylfurfuryl alcohol is that the resulting caramel aroma has a pleasant nutty note.
The following examples illustrate the invention.
example 1
A caramel flavoring agent contains:
4,5-dimethylfurfurol 1 part by weight of ethyl maltol 5 parts by weight
Piperonal 20 parts by weight
Vanillin 200 parts by weight of ethyl alcohol 774 parts by weight
Example 2
4,5-dimethylfurfurol 1 part by weight of 4,5-dimethylfurfuryl alcohol 3 parts by weight of ethyl maltol 5 parts by weight
Piperonal 20 parts by weight
Vanillin 200 parts by weight ethyl alcohol 771 parts by weight
With the flavoring agents described in Examples 1 and 2, for. B. soft caramels are flavored. The flavoring agent according to Example 2 gives a pleasant side note of butter.
Example 3
An addition of 3 ppm 4,5-dimethylfurfurol, dissolved in propylene glycol or ethanol, to 10% sugar syrup gives a drink with a caramel smell and a nice nutty top note.
PATENT CLAIM
Flavoring agent with a caramel aroma, characterized in that it contains 4,5-dimethylfurfuryl alcohol or 4,5-dimethylfurfurol as a component.
SUBClaim
Agent according to claim, characterized by a content of 0.01 to 100 ppm 4,5-dimethylfurfuryl alcohol or 4,5-dimethylfurfurol.
** WARNING ** End of DESC field could overlap beginning of CLMS **.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CH626171A CH573223A5 (en) | 1971-04-28 | 1971-04-28 | Caramel flavour compsns - contain 4,5-dimethyl furfuryl alcohol or 4,5-dimethyl furfural |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CH626171A CH573223A5 (en) | 1971-04-28 | 1971-04-28 | Caramel flavour compsns - contain 4,5-dimethyl furfuryl alcohol or 4,5-dimethyl furfural |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CH573223A5 true CH573223A5 (en) | 1976-03-15 |
Family
ID=4306785
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CH626171A CH573223A5 (en) | 1971-04-28 | 1971-04-28 | Caramel flavour compsns - contain 4,5-dimethyl furfuryl alcohol or 4,5-dimethyl furfural |
Country Status (1)
| Country | Link |
|---|---|
| CH (1) | CH573223A5 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103704659A (en) * | 2013-12-05 | 2014-04-09 | 杭州艾菲曼普香精香料有限公司 | Maple flavor formula |
| CN110003683A (en) * | 2019-04-24 | 2019-07-12 | 千禾味业食品股份有限公司 | A kind of preparation process of Sauce flavor burnt sugar coloring |
-
1971
- 1971-04-28 CH CH626171A patent/CH573223A5/en not_active IP Right Cessation
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103704659A (en) * | 2013-12-05 | 2014-04-09 | 杭州艾菲曼普香精香料有限公司 | Maple flavor formula |
| CN103704659B (en) * | 2013-12-05 | 2015-09-09 | 杭州艾菲曼普香精香料有限公司 | A kind of maple flavor formula |
| CN110003683A (en) * | 2019-04-24 | 2019-07-12 | 千禾味业食品股份有限公司 | A kind of preparation process of Sauce flavor burnt sugar coloring |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PL | Patent ceased | ||
| PL | Patent ceased |