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
1993-05-19
1995-01-10
Golian, Joseph
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...
426538, 426649, 426 66, 426590, 426650, A23L 1226
Patent
active
053805402
ABSTRACT:
A method for improving the flavor of a drink or a food is disclosed, which comprises adding at least one compound selected from among monomers and polymers of triose-reductone, hydroxymalon-dialdehyde and hydroxypyruvaldehyde to the drink or food at a ratio of from 50 to 10,000 ng per gram of the drink or food. According to the present invention, the addition of at least one compound selected from among monomers and polymers of triose-reductone, hydroxymalondialdehyde and hydroxypyruvaldehyde to a drink or a food at a specific ratio makes it possible to enhance the saltiness of said food, to modify its sourness, to impart to and enhance its full-bodied flavor and to improve the volatilization of its aroma, thus improving the flavor of the food. It is also possible thereby to prevent the deterioration in the flavor.
REFERENCES:
patent: 4616016 (1986-10-01), Lechtken et al.
Nogei Kagaku Kaishi, 46, 137-145 (1972).
Seito Gijutsu Kenkyu Kaisha, 22, 65-76 (1970).
Adv. in Carbohydr. Chem. & Biochem., 46, 273-326 (1988).
J. Cryst. Struct., 1, 25-32 (1971).
Nippon Kagaku Zasshi, 91, 1098-1099 (1970).
Beilsteins Handbunch der Organischem Chemie, EIV. 4146, ibid, EIII, 1, 3313.
G. Hesse, F. Ramissch, K. Kenner, Ber., 89, 2143 (1956).
Beilsteins Handbuch der Organischem Chemie, EIII, 1, 3310-3312.
Tsunoda Katsumi
Yamanaka Tohr
Golian Joseph
Takasago International Corporation
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