| 摘要 |
1515962 Flavourings SOC DES PRODUITS NESTLE SA 21 June 1976 [25 July 1975] 25708/76 Heading A2B A meat flavouring is made by forming an alkaline hydrolysate of a sulphur containing vegetable material e.g. of the family Liliaciae or Cruciferae (for instance cabbage, turnip, onion, leek, garlic, asparagus), and reacting the hydrolysate with a saccharide (e.g. ribose, arabinose, glucose, mannose, fructose, sorbose, lactose, or maltose or a hydrolysed polysaccharide) and an amino compound at pH 5-7. The polysaccharide and the amino compound may be as specified in Specification 1515961. The flavouring may be used in a soup mix similar to that disclosed in the above Specification. |
