Use of stillage from alcohol production as functional ingredients in food

摘要

The use of stillage from alcohol production as a functional ingredient is described. The stillage may be used in food products such as bread products, breakfast cereals, snacks, meat products, sauces and brines where the characteristic flavour of the stillage contributes to the desired taste of the products. Further methods for stabilisation of the stillage from alcohol production are provided where said products are heat treated for a short period in order to remove microorganisms without excessive loss of volatile compounds that contributes to the desired flavour.