Method of reducing or preventing Maillard reactions in potato with hexose oxidase
US6872412B2 · kind B2 · utility
16Cited by
2References
4Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Nov 15, 2001 |
| Grant date | Mar 29, 2005 |
| Priority date | — |
| Expiry date | Nov 15, 2021 |
Classification
- Technology area (CPC C)Chemistry; Metallurgy
- CPC primaryC12Y101/03005
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
There is provided a process for the prevention and/or reduction of Maillard reaction in a foodstuff containing (i) a protein, a peptide or an amino acid and (ii) a reducing sugar, the process comprising contacting the foodstuff with an enzyme capable of oxidising a reducing group of the sugar.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.