Beverages and foodstuffs resistant to light induced flavour changes, processes for making the same, and compositions for imparting such resistance
US7989014B2 · kind B2 · utility
Assignee
Inventors
Key dates
| Filing date | Sep 29, 2004 |
| Grant date | Aug 2, 2011 |
| Priority date | — |
| Expiry date | Apr 22, 2028 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23G2200/00
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
One aspect of the present invention is concerned with a composition that can suitably be used as an additive in beverages and foodstuffs, which composition: i. contains at least 0.5%, preferably at least 1.0%, by weight of dry matter, of pyrazine derivatives according to formula (I): wherein R1-R4 independently represent hydrogen; a hydroxyhydrocarbyl residue; an ester of a hydroxyhydrocarbyl residue; or an ether of a hydroxyhydrocarbyl residue; and at least one R1-R4 is a hydroxyhydrocarbyl residue or an ester or an ether thereof, and ii. exhibits an absorption ratio A280/560 of at least 80, preferably of at least 250. The invention also relates to a method of manufacturing a beverage or a foodstuff that is resistant to light induced flavour changes, said method comprising introducing into said beverage or foodstuff the aforementioned light stabilising composition and to a process for the manufacture of such a light stabilising composition.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.