Use of sclareolide in augmenting or enhancing the organoleptic properties of foodstuffs
First Claim
1. A process for improving the mouthfeel and texture of ice cream which is fat-reduced comprising the step of adding to said fat-reduced dairy product a mouthfeel and texture improving quantity of sclareolide having the structure:
- ##STR29##
0 Assignments
0 Petitions
Accused Products
Abstract
Described is the use of sclareolide in augmenting or enhancing the organoleptic properties of foodstuffs whereby:
(i) richness and creaminess is added to low fat ice cream by admixing therewith the sclareolide;
(ii) the sweetness of foodstuffs and beverages sweetened with non-neutrative sweeteners, e.g., aspartame is enhanced by admixing with the non-neutrative sweetener, prior to addition to the beverage or foodstuff, sclareolide; and
(iii) bitter nuances imparted by the use of potassium chloride in salt substitutes are substantially covered by means of admixing such salt substitutes with sclareolide.
12 Citations
1 Claim
-
1. A process for improving the mouthfeel and texture of ice cream which is fat-reduced comprising the step of adding to said fat-reduced dairy product a mouthfeel and texture improving quantity of sclareolide having the structure:
- ##STR29##
Specification