Flavoring with Amadori compounds

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...

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Details

426534, A23L 1226

Patent

active

040229203

ABSTRACT:
A creamy, buttery flavor or aroma with a pleasant note, reminiscent of bread is imparted to foodstuffs by heating them under controlled conditions in the presence of Amadori rearrangement compounds, having a melting point below 170.degree. C, of 6-deoxy-aldohexoses, such as e.g. rhamnose, and alpha-amino acids, such as e.g. proline. Frying and cooking fats, including margarine, comprising these Amadori compounds are also described.

REFERENCES:
patent: 2446478 (1948-08-01), Kremers

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