Compositions with a chicken flavour, use and production thereof

Details Compositions with a chicken flavour, use and production thereof Compositions with a chicken flavour, use and production thereof

2008-03-05

2010-12-21

Wong, Leslie (Department: 1789)

Food or edible material: processes, compositions, and products

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

Fat or oil is basic ingredient other than butter in emulsion...

C426S533000, C426S650000, C426S656000, C426S658000

Reexamination Certificate

active

07854954

ABSTRACT:
The present invention provides with a method for producing compositions with a chicken flavor. The compositions of the invention can be obtained by applying the following method: (a) preparing a mixture comprising at least one reducing carbohydrate and at least one amino acid; (b) keeping the mixture at a temperature sufficient for the reducing carbohydrate and amino acid to react with each other; (c) adding to the mixture a composition comprising arachidonic acid, whereby said arachidonic acid is esterified for at least 50% w/w, preferably at least 65% w/w, more preferably at least 80% w/w, most preferably at least 90% w/w to the glycerol moiety of a triglyceride; and (d) keeping the mixture at a temperature sufficient for the chicken flavor to develop; and possibly: (e) drying the composition under mild conditions. The use of an oil rich in arachidonic acid, whereby said arachidonic acid is esterified to the glycerol moiety of a triglyceride, confers an enhanced stability to the compositions obtained. A composition of the invention is stable at room temperature for at least one year.

REFERENCES:
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Motram, Food Chemistry (1998) 62:415-424.
Schrodter et al, Tech. Charact. Prod. Appl. Food Flavours (1988):107-114.

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