Food browning agent
US4735812A · kind A · utility
31Cited by
5References
9Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Apr 28, 1986 |
| Grant date | Apr 5, 1988 |
| Priority date | — |
| Expiry date | Apr 28, 2006 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L27/215
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A browning agent particularly for use in microwave cooking comprises collagen, or gelatine hydrolyzed to its constitutent amino acids, plus one or more reducing sugars and alkalis. The collagen preferably is derived from bovine hides. The alkali is preferably a mixture of sodium carbonate and bicarbonate. The browning agent is capable of browning at 1000.degree. C. or less, down to about 70.degree. C. It may be incorporated into a film or used as a powder or a liquid.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.