Flavoring food compositions
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United States of America Patent
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Sep 12, 2000
Grant Date -
N/A
app pub date -
Dec 1, 1997
filing date -
Nov 29, 1996
priority date (Note) -
Expired
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Abstract
An olive oil flavor is imparted to a bland triglyceride oil by conducting an inert gas through olive oil, the flavor donating oil, and subsequently through a preferably cooler receptor triglyceride oil in which the olive oil flavor substance is absorbed. In order to prevent off-flavor formation the temperature of the donor oil is restricted to 0.degree.-65.degree. C.
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