Process for producing a flavor enhancer

Details Process for producing a flavor enhancer Process for producing a flavor enhancer

1997-12-23

1999-12-28

Wong, Leslie

Food or edible material: processes, compositions, and products

Fermentation processes

Of isolated seed, bean or nut, or material derived therefrom

426 44, 426533, 426634, 426650, A23L 120

Patent

active

060078510

ABSTRACT:
A flavor enhancer which is low in monosodium glutamate, which is substantially free of 5'-IMP and 5'-GMP and which enhances both meat, vegetable and dairy flavors. The use of the flavor enhancer in flavoring compositions and food and feed applications.

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patent: 5141757 (1992-08-01), Ho Dac et al.
patent: 5180597 (1993-01-01), Hamm
Ajinomoto, Database WPI, Derwent Publications, Ltd., Week 9551, Abstract AN-95-399318 (JP-07-274-944A).
Baek et al., "Evaluation of the Enzymatic Hydrolysis of defatted soybean meal by response surface methodology," (abstract), Institute of Food Technologists, 1996 IFT Annual Meeting, p. 120.
Pommer, Cereal Foods World, 40(10), 745-748 (1995).
Zamek, Database WPI, Derwent Publications, Ltd., Week 9249, Abstract AN-92-399801 (DE 41 16 744 A).

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