| 摘要 |
The present invention describes a process for producing technological flavour additive with an amount of acrylamide not higher than 800 ppb based on a product dry matter. For that, an aminoacid source selected from yeast extract, autolysed yeast and protein hydrolysate or a mixture thereof with an amount of free asparagine not higher than 1 mg/g based on the product dry matter is subjected to ferment treating, a physical method, a mechanical method or a combination thereof capable to reduce the amount of free acrylamide, by adding one or more reducing carbohydrate and heating the mixture of the treated the aminoacid sourse and reducing carbohydrate under conditions of pH, temperature, pressure and reaction time sufficient for developing a flavour. This process flavour is particularly suitable to be used in flavouring of food or feed or feed ingredients. |
