A process is disclosed for obtaining a caramel butterscotch flavored aqueous phase composition comprising heating an admixture of an aqueous solution of sugar and butter in a ratio of 50:1 to 1:10 at a temperature of about 100.degree. F. to 250.degree. F. for about 0.5-5 hours. Heating is done in the presence of a base catalyst with the admixture held at a pH of at least 7. The resultant emulsion is separated to recover an aqueous phase having the caramel butterscotch flavor. When the aqueous phase is incorporated into a low calorie table syrup, the resultant product has excellent butterscotch flavor impact and the syrup maintains its clear composition.

A process for obtaining an aqueous soluble butter flavor is disclosed comprising cooking together an aqueous combination of sugar and butter in a ratio of 50:1 to 1:10 at a temperature of about 150.degree. F. to 250.degree. F. for about 0.5-5 hours. The resultant emulsion is separated to recover an aqueous phase having a cooked butter flavor. When incorporated into low calorie table syrups, the flavor imparts a cooked butter taste and maintains the syrup as a clear composition. Low fat spreads may also successfully utilize the recovered cooked butter flavor phase.

A butter-like concentrate is provided, which concentrate is a mildly heated mixture of 25-98% (w/w) of an oil or fat preferably containing butterfat, 2-74% (w/w) of protein and carbohydrate taken together, and 0-20% (w/w) conventional adjuvants. Preferably the fat contains at least 25% (w/w) butterfat and the ratio of protein to carbohydrate is between 3:1 and 1:3. The butter-like concentrate is heated mildly so that it contains 5-hydroxymethyl-furfural and maltol at levels which increase considerably upon further heating to 135.degree. C. for 10 minutes in a closed vessel.

This invention relates to a novel method for preparing a pre-flavored oil substantially free of flavoring agent in a particulate form. In accordance with the method of this invention, a vegetable or nut oil is contacted with a garlic or onion flavoring agent in a particulate form at a temperature between 100.degree. C. and 200.degree. C. for a time period between 15 minutes to 90 minutes, the weight ratio of oil to flavoring agent being 0.5 to 5 grams of oil to 1 gram of flavoring agent. After this heating period flavoring agent in particulate form is removed from the oil.

Disclosed are flavored oils for use in deep frying, stir-frying and marinating, which when heated, exhibit reduced aroma. The flavored oils consist essentially of an edible oil, a flavoring agent and a polyethylene sorbitan monoester.