Beverages and foodstuffs resistant to light induced flavor changes, processes for making the same, and compositions for imparting such resistance
US8445050B2 · kind B2 · utility
Assignee
Inventors
Key dates
| Filing date | Sep 29, 2004 |
| Grant date | May 21, 2013 |
| Priority date | — |
| Expiry date | Nov 27, 2027 |
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 comprising caramelised carbohydrate, which composition, when dissolved in water at a dry solids content of 0.1 wt. %, exhibits: i. an absorption at 280 nm (A280) that exceeds 0.01, preferably exceeds 0.05, more preferably exceeds 0.1 and most preferably exceeds 0.3; and ii. an absorption ratio A280/560 of at least 200, preferably of at least 250. Other aspects of the invention relate to a method of manufacturing a beverage or foodstuff that is resistant to light induced flavor changes, said method comprising introducing into said beverage or foodstuff a composition as defined above; and to a process for the manufacture of said composition.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.