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Article: Less expensive concentrated butter flavor synthesized from lactic acid
- Article from:
- Emerging Food R&D Report
- Article date:
- February 1, 1996
CopyrightCOPYRIGHT 1996 Food Technology Intelligence, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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There are many applications in the food industry that call for, or which could benefit from, the addition of a buttery flavor.
With this in mind, scientists at Natura Inc.
(3900 Collins Rd., Suite 1007, Lansing, MI 48910) are developing a prototype system for the production of 2,3 pentanedione (acetylpropionyl), a clear yellow liquid at room temperature that has a distinct buttery odor in dilute solutions.
This material, which is used to add a buttery flavor to products, is currently either extracted from dairy waste or chemically synthesized.
It costs between $80/lb and $100/lb.
Natura's process entails producing the liquid from low-cost, ...