Process for preparing Maillard flavour preparations
US8945651B2 · kind B2 · utility
Assignee
Inventors
Key dates
| Filing date | Apr 6, 2005 |
| Grant date | Feb 3, 2015 |
| Priority date | — |
| Expiry date | Apr 4, 2029 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L33/145
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The present invention relates to a process of producing Maillard flavor preparation, such as process flavors, comprising heating a combination of a carbohydrate source and a nitrogen source in a continuous liquid phase containing at least 10 wt % of an α-hydroxycarboxylic acid component selected from the group of α-hydroxycarboxylic acids according to the following formula (I): R1—CR2(OH)—COOH salts of these acids and combinations thereof. It was found that the flavor preparations so obtained exhibit unique flavor profiles, making them particularly suitable for use in foodstuffs, beverages, pharmaceutics, tobacco products and oral care products.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.