发明名称 |
LIMITATION OF BROWNING IN FOOD PRODUCTS |
摘要 |
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 an amino-bearing compound or a reducing sugar with a hydrocolloid gel selected from the group consisting of alginates and gellans and then mixing all the ingredients together to form the food product. |
申请公布号 |
EP1089639(A1) |
申请公布日期 |
2001.04.11 |
申请号 |
EP19990931064 |
申请日期 |
1999.06.14 |
申请人 |
SOCIETE DES PRODUITS NESTLE S.A. |
发明人 |
CHERIAN, GEORGE;VADEHRA, DHARAM, VIR;WEDRAL, ELAINE REGINA |
分类号 |
A23C19/09;A23C19/097;A23L1/00;A23L1/272;A23L1/39 |
主分类号 |
A23C19/09 |
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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