| 摘要 |
The invention deals with a method of altering, modifying thereby improving the sensory qualities of edible consumables such as taste, flavor or mouthfeel by adding thereto an effective amount of a polymeric polyphenolic material. Edible consumables include dairy products, alcoholic beverages, non-alcoholic beverages fruit-based products, condiments, brown foods, salty foods, and brothy foods. The polymeric materials of the invention are obtained from their natural sources by first processing the plant material, such as grape seeds or oak, with aqueous solvents to yield a crude extract which, upon further separation and processing, yields polymeric polyphenolic materials such as polyproanthocyanidins. |
