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Method for improving the cheese flavour of a food product



Method for improving the cheese flavour of a food product



Netherlands Patent Application: (7 308 549)



The cheese flavour of products such as processed cheese, cheese snacks and cheese sauces is improved by adding the Ca salt of a non substituted C4-C8 mono- or -di-carboxylic acid having a branched chain. Calcium-2-methylbutanoate or calcium-3-methylbutanoate are preferably used in amounts of 100-1000 ppm.

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Accession: 000136107

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