Flavouring composition

Abstract

A flavouring composition for a minced-fish product which includes from 0.1 to 30 wt % of dimethyl sulphide, based on the total weight of the flavouring composition, and a cellulose ether derivative, wherein the weight ratio of dimethyl sulphide to cellulose ether derivative is 8:1 or less and the cellulose ether derivative which includes at least 2.5% by weight of hydroxyalkyl substituents.

What is claimed is: 
     
         1 . A flavouring composition for a minced-fish product comprising:
 (a) 0.1 to 30 wt % of dimethyl sulphide, based on the total weight of the flavouring composition, and   (b) a cellulose ether derivative comprising at least 2.5% by weight of hydroxyalkyl substituents;   wherein components (a) and (b) are present in a the weight ratio of (a):(b) of 8:1 or less.   
     
     
         2 . The composition of  claim 1 , wherein the cellulose ether derivative is a hydroxyalkyl methyl cellulose. 
     
     
         3 . The composition of  claim 2 , wherein the cellulose ether derivative is hydroxypropyl methyl cellulose. 
     
     
         4 . The composition of  claim 2 , wherein the hydroxyalkyl methyl cellulose comprises from 25% to 35% by weight of methoxyl substituents. 
     
     
         5 . The composition of  claim 1 , wherein the weight ratio of components (a) to (b) is from 1:2 to 6:1. 
     
     
         6 . The composition of  claim 1 , in the form of an emulsion and further wherein the dimethyl sulphide is in the dispersed phase. 
     
     
         7 . The composition of  claim 1 , wherein the composition comprises less than 1% by weight, based on the total weight of the flavouring composition, of sodium chloride. 
     
     
         8 . The composition of  claim 1 , having a viscosity of between 900 and 1800 mPa·s at 100 s −1  and 20° C. 
     
     
         9 . A minced-fish product comprising minced fish and the aqueous flavouring composition of  claim 1 . 
     
     
         10 . In a flavouring composition that includes dimethyl sulphide in an amount of from 0.1 to 30 wt % based on the total weight of the flavouring composition, the improvement which comprises stabilising the composition by providing a cellulose ether derivative having at least 2.5% by weight of hydroxyalkyl substituents in a weight ratio of dimethyl sulphide to cellulose ether derivative of 8:1 or less. 
     
     
         11 . A process for the preparation of a stable flavouring composition comprising the step of mixing:
 from 0.1 to 30 wt % based on the total weight of the flavouring composition of dimethyl sulphide together with   a cellulose ether derivative comprising at least 2.5% by weight of hydroxyalkyl substituents,   wherein components (a) and (b) are present in a the weight ratio of (a):(b) of 8:1 or less.