Maintenance of protein quality in foods containing reducing suga

Details Maintenance of protein quality in foods containing reducing suga Maintenance of protein quality in foods containing reducing suga

1981-01-21

1983-02-01

Yoncoskie, Robert A.

Food or edible material: processes, compositions, and products

Inhibiting chemical or physical change of food by contact...

426332, 426656, 426657, 426805, A23K 100, A23K 110

Patent

active

043715575

ABSTRACT:
The object of the invention is to provide an improved proteinaceous food product and a process for preparing it.
The current commercial production of proteinaceous food products often employs the use of reducing sugars under conditions which result in the loss of protein quality due to the Maillard reaction. The present invention improves upon these food products and provides a process for stabilizing the protein quality of them.
According to the invention, an effective amount of a non-essential free amino acid is incorporated into the food composition to save the protein quality from degradation. A preferred group of products are intermediate moisture products, particularly pet foods, which contain reducing sugars such as corn syrup and high fructose corn syrup to serve as water binders. The preferred non-essential amino acid additive according to the present invention is glycine and its soluble salts.

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patent: 4282254 (1981-08-01), Franzen et al.

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