Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Reaction flavor per se – or containing reaction flavor...
Patent
1990-11-16
1991-08-13
Golian, Joseph
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Reaction flavor per se, or containing reaction flavor...
426650, A23L 1231
Patent
active
050395432
ABSTRACT:
Flavorants are prepared by heating an aqueous mixture of a phospholipid and a sulfur-containing compound which is reactive with the phospholipid to react the phospholipid and sulfur-containing compound to produce a flavorant. The aqueous mixture also may include a lipid material, amino acids, including those provided by a protein hydrolysate or other source of amino acids, and a reducing sugar.
REFERENCES:
patent: 3394017 (1968-07-01), Glacino
patent: 4604290 (1986-08-01), Lee et al.
Pearson et al., "Mechanism Responsible for Warmed-Over Flavor in Cooked Meat", Adv. Food Res. 23: (1977), pp. 288-300.
Szujah and List, "Lecithins", Chapter 15, pp. 347-371, 1985 by American Oil Chemists Society.
Lee Eldon C.
Tandy John S.
Golian Joseph
Nestec S.A.
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