Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Reaction flavor per se – or containing reaction flavor...
Patent
1974-03-15
1978-03-28
Jones, Raymond N.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Reaction flavor per se, or containing reaction flavor...
426 56, 426656, A23L 1227
Patent
active
040815650
ABSTRACT:
Processes for imparting a meat flavor to foodstuffs comprising adding thereto a small amount of a processed product of (I) a meat enzymatic digest and, in addition, (II) a sulfur compound such as cysteine or taurine and, if desired, (preferably) (III) thiamine and/or thiazole alkanols and (IV) other free amino acids and/or polypeptides and, in addition, if desired, (V) a monosaccharide and/or a disaccharide, such as sucrose and/or a polysaccharide the product being processed in the absence of any egg (e.g., chicken egg) components; as well as flavoring compositions and flavor enhancing compositions containing such processed products and optional materials and the foodstuffs so obtained.
REFERENCES:
patent: 2934437 (1960-04-01), Morton et al.
patent: 3394015 (1968-07-01), Giacino
Chhuy Lim Chheang
Day, deceased Edgar Allen
Haidt Harold
International Flavors & Fragrances Inc.
Jones Raymond N.
Kepplinger Esther M.
Liberman Arthur L.
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