CHEESE FLAVOUR
1381655 Cheese flavour UNILEVER Ltd 5 April 1972 [8 April 1971] 15594/72 Heading A2B Foodstuffs, for example cheeses, having a ripe cheese flavour, which flavour may have been introduced enzymatically or by admixture of a cheese flavouring composition, have additionally admixed therewith at least th...
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| creator | I POETOE GDE WIROTAMA KARL HEINZ NEY WOLFRAM GUSTAV FREYTAG |
| description | 1381655 Cheese flavour UNILEVER Ltd 5 April 1972 [8 April 1971] 15594/72 Heading A2B Foodstuffs, for example cheeses, having a ripe cheese flavour, which flavour may have been introduced enzymatically or by admixture of a cheese flavouring composition, have additionally admixed therewith at least three amino acids, or thin salts, selected from glutamic acid, methionine, lycine, and glycine and/ or alanine and/or proline, the amount of glutamic acid added being 26-52 wt%, the amount of lysine added being 8-52 wt%, the amount of methionine added being 0-30 wt%, and the amount of glycine and/or alanine and/or proline added being 0-50 wt%, based on the total amount of free amino acids admixed with the food composition. Preferably the amounts of amino acids employed are such that at least one of the above named amino acids is present in a concentration of at least twice that of any other not named free amino acid. |
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Preferably the amounts of amino acids employed are such that at least one of the above named amino acids is present in a concentration of at least twice that of any other not named free amino acid.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES 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 |
| title | CHEESE FLAVOUR |
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