Method for stabilizing taste-modifier

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

1990-10-16

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, A23L 1221

Patent

active

051789000

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. Curuculin is a coined name for protein extracted from C. latifolia. 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 1984-1989, Accession No. 0862549, Abstracting "A Review of Hypoxidaceae in India" (1988).

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