A cooking aid composition obtained through thermal processing

The invention concerns a cooking aid composition comprising Maillard reaction products together with taste enhancement property compounds without added MSG and Ribonucleotides, wherein the taste enhancement property compounds are organic acids and/or amino acids taken from the group consisting of ac...

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Bibliographische Detailangaben
Hauptverfasser:	THIERRY LABRUNIE, HEIDRUN FICHTEL, CHRISTEL MAYER
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The invention concerns a cooking aid composition comprising Maillard reaction products together with taste enhancement property compounds without added MSG and Ribonucleotides, wherein the taste enhancement property compounds are organic acids and/or amino acids taken from the group consisting of acetic acid, citric acid, fumaric acid, malic acid, tartaric acid, succinic acid, ascorbic acid, aspartic acid, fumaric acid and the salts thereof alone or in combination.