Method of preventing flavor component from degradation

Details Method of preventing flavor component from degradation Method of preventing flavor component from degradation

2011-05-10

2011-05-10

Sayala, C. (Department: 1781)

Food or edible material: processes, compositions, and products

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

Flavor per se, or containing flavor or flavor improver of...

C426S590000, C426S541000, C426S544000, C426S321000

Reexamination Certificate

active

07939120

ABSTRACT:
The present invention relates to a deterioration preventive for a flavor component, which is an oil-in-water and/or -polyhydric alcohol type emulsion, comprising an extracted tocopherol, wherein d-δ-tocopherol is contained in an amount of 45% by weight or more of a total tocopherol, ferulic acid and/or a derivative thereof, and a polyglycerol fatty acid ester; a deterioration preventive for a flavor component, which is an oil-in-water and/or -polyhydric alcohol type emulsion, comprising (A) the above-mentioned extracted tocopherol, (B) ferulic acid and/or a derivative thereof, and (C) an emulsifying agent having an HLB of 9 or more; a flavor for foodstuff, comprising the above-mentioned deterioration preventive; an emulsion flavor for foodstuff, comprising the above-mentioned extracted tocopherol, a catechin; and a polyglycerol fatty acid ester; and foodstuff comprising the above-mentioned deterioration preventive for a flavor component, the above-mentioned flavor for foodstuff, or the above-mentioned emulsion flavor for foodstuff.

REFERENCES:
patent: 5045337 (1991-09-01), El-Nokaly et al.
patent: 5527552 (1996-06-01), Todd, Jr.
patent: 5607707 (1997-03-01), Ford et al.
patent: 5914149 (1999-06-01), Tomida
patent: 6902756 (2005-06-01), Vlad
patent: 2004/0156972 (2004-08-01), Nishide et al.
patent: 1109712 (1995-10-01), None
patent: 1496683 (2004-05-01), None
patent: 2297759 (1996-08-01), None
patent: 2-163197 (1990-06-01), None
patent: 2163197 (1990-06-01), None
patent: 4-27374 (1992-01-01), None
patent: 4-36395 (1992-02-01), None
patent: 6-38723 (1994-02-01), None
patent: 11-209755 (1999-08-01), None
patent: 2002000244 (2002-01-01), None
patent: 2002-58427 (2002-02-01), None
M.H. Stern, C.D. Robeson, L. Weisler and J.G. Baxter. 1947. “δ-Tocopherol. I. Isolation from Soybean Oil and Properties.” J. Am. Chem. Soc. vol. 69. pp. 869-874.
E. Graf. 1992. “Antioxidant Potential of Ferulic Acid.” Free Radical Biology and Medicine. vol. 13. pp. 435-448.
D.K. Hix, C.F. Kloppfenstein and C.E. Walker. 1997. “Physical and Chemical Attributes and Consumer Acceptance of Sugar-Snap Cookies Containing Naturally Occurring Antioxidants.” Cereal Chemistry. vol. 74, No. 3. pp. 281-283.

Affiliated with

Also associated with

Rating

Method of preventing flavor component from degradation 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 of preventing flavor component from degradation, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Method of preventing flavor component from degradation will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-2680193