Preventing the Maillard reaction in synthetic dietary compositio

Details Preventing the Maillard reaction in synthetic dietary compositio Preventing the Maillard reaction in synthetic dietary compositio

1977-06-22

1979-03-13

Hunter, Jeanette M.

Food or edible material: processes, compositions, and products

Surface coated, fluid encapsulated, laminated solid...

Dry flake, dry granular, or dry particulate material

426103, 426331, 426589, 426579, 426590, 426804, 426656, A23L 100, A23L 1187, A23L 140, A23L 200

Patent

active

041443578

ABSTRACT:
The Maillard-type browning reaction between (1) nitrogen containing compounds, such as amino acids, other nitrogen containing proteinaceous materials and nitrogen containing vitamins, and other non-proteinaceous nitrogen containing compounds and (2) such carbonyl compounds (aldehyde or ketone group containing compounds) as reducing sugars is prevented or substantially retarded, so as to improve the storage life, without otherwise altering the properties, of a solid composition containing both the nitrogen compounds and the carbonyl compounds, by separating the nitrogen compounds from the carbonyl compounds with a starch (which may be partially hydrolyzed) having a D.E. number between 0 and 24.

REFERENCES:
patent: 2426634 (1947-09-01), Melnick
patent: 3097947 (1963-07-01), Kemmerer
patent: 3595678 (1971-07-01), Shimazaki
patent: 3697287 (1972-10-01), Winitz
patent: 3821432 (1974-06-01), Mohammed
patent: 3903295 (1975-09-01), Palmer
patent: 3950547 (1976-04-01), Lamar et al.
patent: 3985913 (1976-10-01), Johnson et al.

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