Method for processing taste-modifier

Details Method for processing taste-modifier Method for processing taste-modifier

1991-02-05

1993-01-12

Golian, Joseph

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Extract

426615, 426638, 426650, 426534, 426427, 426640, A23L 1221

Patent

active

051788993

ABSTRACT:
A method for processing a taste-modifier which comprises formulating a taste-modifier comprising fresh Curculigo latifolia fruits, dried fruits thereof or a curuculin-containing material obtained therefrom into granules or a film, thus stabilizing said taste-modifier and effectively utilizing the taste-modification effect of the same.

REFERENCES:
patent: 3969183 (1976-07-01), Redd
patent: 4113865 (1978-09-01), Dondi et al.
patent: 4587132 (1986-05-01), Fuller
G. Penso: "Index Plantarum Medicinalium Totius Mundi Eorumque Synomymorum", 1984, O.E.M.F., Milano, IT * p. 294, lines 31-36.
Commonwealth Agricultural Bureau, abstract 0206272, 7C010-01239, OC054-06355m 7W010-01239, Lim-Ho. Chee Len: "Tissue Culture of Curculigo latifolia Dry. ex W. T. Ait (Hypoxidaceae)".
Gardens' Bulletin, 1981, 34(2), * Abstract *.
Chemical Abstracts, vol. 107, 1987, p. 455, abstract 194889t, Columbus, Ohio, US, J. Xu et al.: "Chemical Constituents of Xianmao (Curculigo orchioides), I. Isolation and Characterization of curculigine A".
Zhongcaoyao, 1987, 18(5), 194-5, 222 * Abstract *.

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