Limitation of browning

Details Limitation of browning Limitation of browning

1998-06-25

1999-03-30

Cano, Milton

Friction gear transmission systems or components

Friction transmission or element

Particular friction surface

426 89, 426267, 426321, 4263302, 426334, 426580, 426582, 426656, 426658, 426442, A23C 300, A23C 19097

Patent

active

058885684

ABSTRACT:
A process for limiting the non-enzymatic Maillard browning in food products susceptible to nonenzymatic Maillard browning which comprises coating the ingredient of the food product containing either an amino-bearing compound or a reducing sugar with a hydrocolloid gel selected from the group consisting of alginates and gellans and then mixing all the ingredients together to form the food product.

REFERENCES:
patent: 2893878 (1959-07-01), Simon et al.
patent: 4144357 (1979-03-01), Mohammed
patent: 4547386 (1985-10-01), Chambers et al.
Bley et al., "Factors Affecting Nonenzymatic Browning of Process Cheese", Journal of Dairy Science, vol. 68 (3), pp. 555-561, 1985.

Affiliated with

Also associated with

Rating

Limitation of browning does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Limitation of browning, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Limitation of browning will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-1212288