A process for limiting the non-enzymatic Maillard browning in food products susceptible to nonenzymatic Maillard browning which comprises coating the ingredient of the food product containing either the amino-bearing compound or the reducing sugar with a hydrocolloid gel selected from alginates or gellans and then mixing all the ingredients together to form the food product.
申请公布号
WO9966807(A1)
申请公布日期
1999.12.29
申请号
WO1999EP04074
申请日期
1999.06.14
申请人
SOCIETE DES PRODUITS NESTLE S.A.;CHERIAN, GEORGE;VADEHRA, DHARAM, VIR;WEDRAL, ELAINE, REGINA
发明人
CHERIAN, GEORGE;VADEHRA, DHARAM, VIR;WEDRAL, ELAINE, REGINA