Method for stabilizing taste-modifier

Details Method for stabilizing taste-modifier Method for stabilizing taste-modifier

1992-10-20

1993-10-26

Golian, Joseph

Food or edible material: processes, compositions, and products

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

Extract

426615, 426638, 426650, 426534, A23L 122

Patent

active

052564398

ABSTRACT:
A method for stabilizing a taste-modifier comprising fresh Curculigo latifolia fruits, dried fruits thereof or a curuculin-containing material obtained therefrom which comprises heating said taste-modifier to 50.degree. to 90.degree. C.; or subjecting said taste-modifier to ultrahigh-temperature short-time pasteurization at 110.degree. to 150.degree. C. for two seconds to two minutes; is disclosed. Either of these methods enables the stable preservation of said taste-modifier, which is in the form of a crude product or an aqueous solution, for prolonged period of time.

REFERENCES:
patent: 4160860 (1979-07-01), Pegel
patent: 4830862 (1989-05-01), Braun et al.
Dialog Data Base, File 50 CAB Abstracts 1984-89, Accession No. 0862549, Abstracting "A Review of Hypozidaceae in India" (1988).
Chemical Senses, vol. 14 No. 2 pp. 303-326 (1989).

Affiliated with

Also associated with

Rating

Method for stabilizing taste-modifier does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Method for stabilizing taste-modifier, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Method for stabilizing taste-modifier will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-957709