Method for modifying the flavor profile of a plant protein preparation

US8309160B2 · kind B2 · utility

Assignee

• Fraunhofer-Gesellschaft zur förderung der angewandten Forschung e.V. · DE

Inventors

• Klaus Muller · Wiesbaden, DE
• Peter Eisner · Freising, DE
• Michael Schott · Baiersbronn, DE
• Jürgen Bez · Birkenfeld, DE
• Stefanie Bader · Freising, DE
• Katrin Hasenkopf · Freising, DE
• Michael Frankl · Birkenfeld, DE

Key dates

• Filing date: Jan 22, 2008
• Grant date: Nov 13, 2012
• Expiry date: Aug 3, 2029

Classification

• Technology area (CPC A): Human Necessities
• CPC primary: A23L33/17
• WIPO field: Food chemistry
• WIPO sector: Chemistry

Abstract

A method for modifying the flavor profile of a plant protein preparation, especially a protein preparation from a leguminous plant. The protein preparation is brought into contact with water-soluble carbohydrates in an aqueous solution before being added to a food product, the contact advantageously influencing the flavor profile of protein preparations from leguminous plant, so that the preparations can be used in foodstuffs without essentially changing the flavor thereof.