| abstract |
WHICH INCLUDES: I) DISSOLVE FLAVOR PRECURSORS CONTAINING: i) PROLINE, ORNITHINE OR HYDROLYZED OF PROTEINS; AND, ii) RAMNOSE, FRUCTOSE OR FUCOSE IN A SOLUTION THAT MAY BE A 1.5% ALKALINE WATER SOLUTION OR BUFFER AT A pH BETWEEN 5 AND 8 or 5% AT 50%, BY WEIGHT, OF A CARBONATE SOLUTION OF POTASSIUM TO FORM A FLAVOR PRE-CURSOR SUSPENSION OR SOLUTION; II) ADDITION OF THE PREVIOUS SOLUTION OR SUSPENSION IN AN AMOUNT OF LESS THAN 1.5% BY WEIGHT TO A FATTY BASED MEDIUM; II) HEATING THE MIXTURE AT A TEMPERATURE BETWEEN 100 ° C AND 140 ° C DURING 10 min TO 120 min, SO THAT THE FLAVOR PRCURSORS DISPERSE IN THE FATTY BASE MEDIUM, REACTING TO REFLUX AT 125 ° C. WHERE, THE FAT BASED MEDIUM IS ANHYDROUS MILK FAT, COCOA BUTTER AND THE LIKE |