Limitation of browning
US5888568A · kind A · utility
0Cited by
3References
9Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Jun 25, 1998 |
| Grant date | Mar 30, 1999 |
| Priority date | — |
| Expiry date | Jun 25, 2018 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23P20/105
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A process for limiting the non-enzymatic Maillard browning in food products susceptible to nonenzymatic Maillard browning which comprises coating the ingredient of the food product containing either an amino-bearing compound or a reducing sugar with a hydrocolloid gel selected from the group consisting of alginates and gellans and then mixing all the ingredients together to form the food product.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.