ENZYMATIC PROCESS
Provided is a process of forming a vanilla extract wherein green vanilla beans are quickly dried to a moisture content of about 10% or less within a 24 hour period and then treated with beta-glucosidase enzyme to convert glucovanillin to vanillin enzymatically, thereby providing a vanilla extract wi...
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| creator | OTIV, SURENDRA RAMCHANDRA KIRSCH, THOMAS BINGGELI, EVA CHRISTINA MARIA |
| description | Provided is a process of forming a vanilla extract wherein green vanilla beans are quickly dried to a moisture content of about 10% or less within a 24 hour period and then treated with beta-glucosidase enzyme to convert glucovanillin to vanillin enzymatically, thereby providing a vanilla extract with a good vanillin yield and complex well-balanced vanilla aroma lacking undesirable off-notes. |
| format | Patent |
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| language | eng ; fre ; ger |
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| subjects | BEER BIOCHEMISTRY CHEMISTRY ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE |
| title | ENZYMATIC PROCESS |
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