Chemistry: molecular biology and microbiology – Micro-organism – tissue cell culture or enzyme using process... – Preparing oxygen-containing organic compound
Reexamination Certificate
2005-03-08
2005-03-08
Lilling, Herbert J. (Department: 1651)
Chemistry: molecular biology and microbiology
Micro-organism, tissue cell culture or enzyme using process...
Preparing oxygen-containing organic compound
C426S033000, C435S147000
Reexamination Certificate
active
06864072
ABSTRACT:
The invention relates to a method for the preparation of flavors with for instance creamy, green, cucumber like fatty odour characteristics by reacting an oil or fat comprising unsaturated fatty acid triglycerides with a lipoxygenase preparation capable of converting triglycerides into their hydroperoxides in a multiphase system in the presence of air, air enriched with oxygen or oxygen and, subsequently thermally converting the obtained mixture—preferably under acidic conditions—resulting in an aldehyde containing product. Further the invention encompasses the use of the obtained flavors for incorporation in all kinds of food products like dairy products such as ice-cream, yoghurt and skim milk and savory products as well as the produced flavoured products.
REFERENCES:
patent: 5464761 (1995-11-01), Muller et al.
patent: 5705372 (1998-01-01), Belin et al.
patent: 0 911 414 (1999-04-01), None
Sekiya et al., “Volatile C4-Aldehyde Formation Via Hydroperoxides From C-18-Unsaturated Fatty Acids in Etiolated Alfalfa and Cucumber Seedlings,” Chemical Abstracts + Indexes, U.S. American Chemical Society, Columbus, Abstract 189842u, vol. 23, No. 91 (Dec. 3, 1979).
Eisenbrand et al., “Römpp Lexikon der Lebensmittelchemie,” 1995, Georg Thieme Verlag, Stuttgart, New York, XP 002141589, p. 503.
Fitz Wolfgang
Kerler Josef
Kohlen Eric
Van Der Vliet Amy
Winkel Chris
Fitch Even Tabin & Flannery
Lilling Herbert J.
Quest International B.V.
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