Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Flavor per se – or containing flavor or flavor improver of...
Patent
1992-11-23
1998-08-04
Nessler, Cynthia L.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Flavor per se, or containing flavor or flavor improver of...
426650, 426601, 426610, 426613, 512 1, 512 2, 252367, 252368, C11D 1300, C11B 100, A23D 900
Patent
active
057890102
ABSTRACT:
The invention concerns a method of reducing the organoleptic effect of undesirable aldehydic components in a triglyceride or derivative thereof by addition of a reaction product of an amine and an organoleptically acceptable aldehyde. The triglyceride may be a food or food component such as an edible fat or a surface active agent such as a detergent. The reaction product may be incorporated in the perfume or flavour to be added to the triglyceride or derivative thereof without distorting their organoleptic effect.
REFERENCES:
patent: 3725208 (1973-04-01), Maczawa et al.
patent: 5204023 (1993-04-01), Behan et al.
Behan John Martin
Perring Keith Douglas
Willis Brian James
Nessler Cynthia L.
Unilever Patent Holdings B.V.
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