发明名称 |
Verfahren zur Zubereitung von synthetischen Geschmacksstoffen. |
摘要 |
The present invention is concerned with method for preparing process flavourings, comprising the steps of: (a) mildly oxidizing fat to such a degree that the anisidine value of the fat is increased by at least a factor 1.5, (b) preparing a Maillard reaction mixture comprising: (1) a carbohydrate ingredient selected from the group consisting of reducing carbohydrate, precursors of such carbohydrates, heat-degradation products of such carbohydrates and mixtures thereof, (2) a nitrogen compound with general formula NHRR', where R and R' represent hydrogen, aliphatic group or aromatic group and where R and R' may be the same or different, and (3) the oxidized fat obtained in step (a), the weight ratio of carbohydrate to nitrogen compound exceeding 1:20, and (c) maintaining the reaction mixture at a temperature of more than 50 DEG C for at least 2 minutes. It was found the incorporation of mildly oxidized fat in a Maillard reaction mixture upon subsequent heat treatment generates a relatively strong and in addition to that a balanced process flavouring due to the fact that also non-typical Maillard-type process flavourings are formed. n |
申请公布号 |
DE69100340(D1) |
申请公布日期 |
1993.10.14 |
申请号 |
DE1991600340 |
申请日期 |
1991.02.19 |
申请人 |
UNILEVER N.V., ROTTERDAM, NL |
发明人 |
POTMAN, RONALD PETER, UNILEVER RESEARCH LABORATORY, VLAARDINGEN, NL;TURKSMA, HESSEL, UNILEVER RESEARCH LABORATOR, VLAARDINGEN, NL;OVERBEEKE, NICOLAAS, W-2000 HAMBURG 53, DE |
分类号 |
A23L;A23L27/20;A23L27/21;A23L27/22;A23L27/26 |
主分类号 |
A23L |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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