Method for the enzymatical preparation of flavors rich in C6-C10 aldehydes
US6864072B2 · kind B2 · utility
Assignee
Inventors
Key dates
| Filing date | Dec 4, 2000 |
| Grant date | Mar 8, 2005 |
| Priority date | — |
| Expiry date | Feb 27, 2021 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L27/24
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The invention relates to a method for the preparation of flavors with for instance creamy, green, cucumber like fatty odour characteristics by reacting an oil or fat comprising unsaturated fatty acid triglycerides with a lipoxygenase preparation capable of converting triglycerides into their hydroperoxides in a multiphase system in the presence of air, air enriched with oxygen or oxygen and, subsequently thermally converting the obtained mixture—preferably under acidic conditions—resulting in an aldehyde containing product. Further the invention encompasses the use of the obtained flavors for incorporation in all kinds of food products like dairy products such as ice-cream, yoghurt and skim milk and savory products as well as the produced flavoured products.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.