Method of reducing or preventing Maillard reactions in...

Details Method of reducing or preventing Maillard reactions in... Method of reducing or preventing Maillard reactions in...

2005-03-29

2005-03-29

Hendricks, Keith (Department: 1761)

Food or edible material: processes, compositions, and products

Fermentation processes

Of plant or plant derived material

C426S637000

Reexamination Certificate

active

06872412

ABSTRACT:
There is provided a process for the prevention and/or reduction of Maillard reaction in a foodstuff containing (i) a protein, a peptide or an amino acid and (ii) a reducing sugar, the process comprising contacting the foodstuff with an enzyme capable of oxidising a reducing group of the sugar.

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patent: 9639851 (1996-12-01), None
Ory et al. “Enzymes in Food and Beverage Processing”, ACS Symposium Series, 1977, p. 57-59,65.*
WPI Accession No. 1973-30288U (25) (JP abstract 48016612B), 1973.
H.-D. Belitz & W. Grosch, “Food Chemistry”, Published 1987, Springer-Verlag, pp. 119-120.

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