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
1990-08-15
1991-09-03
Corbin, Arthur L.
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...
426438, 426637, A23L 1217
Patent
active
050453351
ABSTRACT:
A method for improving the flavour characteristics of potato products which are to be fried, which comprises treating the potato product before frying with a flavour mixture consisting essentially of the product obtained by heating a mixture of a reducing sugar, amino acid and a sulphur donor compound to a temperature between 70.degree. and 180.degree. C.
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Cram et al., "Organic Chemistry", Ed. 2, 1964, International student edition, McGraw-Hill, New York, p. 648.
de Rooij Johannes F. M.
Simmons John D.
Van Osnabrugge Willem
Corbin Arthur L.
Unilever Patent Holdings B.V.
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