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Whipped cream powder essence

A technology of fresh cream and powder, which is applied in the field of flavors, can solve the problems of rough taste, lack of characteristic performance of fresh cream, and insufficient aroma of fresh cream, so as to achieve the effect of harmonious and perfect aroma and rich flavor

Inactive Publication Date: 2016-02-10
宁波威龙香精香料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The overall aroma of fresh cream powder flavors sold in the market tends to be vanilla flavor, which does not completely connect the head aroma and body aroma of the essence. performance

Method used

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  • Whipped cream powder essence
  • Whipped cream powder essence
  • Whipped cream powder essence

Examples

Experimental program
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Effect test

Embodiment 1-2

[0071]

[0072]

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PUM

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Abstract

The invention relates to whipped cream powder essence. The whipped cream powder essence comprises the following components in parts by weight: 0.1-0.3 part of butyric acid, 0.1-0.2 part of ethyl butyrate, 0.4-0.5 part of coconut aldehyde, 0.5-0.7 parts of gamma-unsecalactone, 1-1.5 parts of ethyl maltol, 0.03-0.06 part of nonanal, 0.05-0.1 part of methyl heptyl ketone, 0.1-0.15 part of diacetyl, 0.6-0.8 part of decanoic acid, 1-1.5 parts of delta-dodecalactone, 0.5-0.6 part of ethyl lactate, 0.3-0.4 part of lactic acid, 0.7-0.8 part of vanillin, 0.5-0.6 part of p gamma-decalactone, 0.03-0.05 part of propanol, 0.05-0.1 part of delta-nonalactone, 0.02-0.03 part of decanol, 0.3-0.4 part of dodecanoic acid, 0.5-2 parts of an anti-tackiness agent, and the balance of glucose, wherein the total part number is 100. The whole flavor balance of acid, ester, aldehyde, lactone and the like of the essence is taken into consideration seriously, so that the aroma of whipped cream can be more coordinated and perfect, the flavor is very rich, and the taste is smooth and delicious.

Description

technical field [0001] The invention belongs to the field of essence, in particular to a fresh cream powder essence. Background technique [0002] The overall aroma of fresh cream powder flavors sold in the market tends to be vanilla, which does not completely connect the head aroma and body aroma of the essence. The fresh cream flavor is not strong enough, and the taste is rough, which does not reflect the overall characteristics of fresh cream flavor performance. Components include: vanillin, ethyl vanillin, dihydrocoumarin, caprylic acid, ethyl maltol, jasmonal, decanal, isobutyric acid, butyl butyrate, caproic acid, corn starch, glucose , anticaking agent, diacetyl. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a fresh cream powder essence, which pays attention to the overall aroma balance of acid, ester, aldehyde, lactone, etc., so as to achieve a more harmonious and perfect aroma of fresh cream, with a ...

Claims

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Application Information

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IPC IPC(8): A23L27/20
Inventor 周静龙徐光明
Owner 宁波威龙香精香料有限公司
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