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
1975-07-02
1977-05-10
Golian, Joseph M.
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...
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
Doornbos Tamme
van den Ouweland Godefridus Antonius Maria
Dusyn Kenneth F.
Farrell James J.
Golian Joseph M.
Kurtz Melvin H.
Lever Brothers Company
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