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...
Patent
1982-02-16
1984-08-07
Raymond, Richard
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...
549477, A23L 1226, A23L 1231, C07D30760
Patent
active
044644094
ABSTRACT:
4-Hydroxy-5-methyl-2,3-dihydrofuranone-3 is obtained by heating a solution with pH between 1 and 7 of a 5-keto-aldohexonic acid or a derivative thereof in a polar solvent at a temperature of 70.degree. C. to 150.degree. C. The 5-keto-aldohexonic acid is preferably 5-ketogluconic acid.
Meat flavors are obtained by heating the 5-keto-aldohexonic acid under the same conditions in the presence of a hydrogen sulphide donor like e.g. cysteine. This reaction product may be incorporated into foodstuffs. Also a process of modifying the organoleptic properties of a foodstuff or an ingredient for a foodstuff having a pH between 5 and 7 before consumption and which has to be heated at least 15 minutes to at least 70.degree. C. by incorporating from 30 to 2000 ppm of a 5-keto-aldohexonic acid is described.
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Farrell James J.
Haidri Amirali Y.
Lever Brothers Company
Raymond Richard
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