| 摘要 |
1,130,631. Flavouring. UNILEVER Ltd. 8 March, 1966 [10 March, 1965 (2)], Nos. 10161/65 and 10162/65. Heading A2B. A flavouring composition is obtained by heating a mixture of an amino acid, carbohydrate, the carbohydrate being a monosaccharide or a carbohydrate capable of yielding a monosaccaride under the reaction conditions, and fatty material, if desired in the presence of water. The amino acid may be derived by hydrolysis of animal or vegetable protein, e.g. wheat gluten, soya protein and casein. Cystine and especially cysteine are preferred. The fatty material may be a fat, oil or higher fatty acid. The heating may be effected in the presence of the food it is desired to flavour. Other materials such as onion, garlic, leek, tomato, carrot, celery and mustard may be added before heating. Spices, such as bay, monosodium glutamate, and citron oil may be added to the product. The product may be in the form of liquid or solid. |
