PROCESS FOR REDUCING OFF-FLAVOR PRODUCTION OF GLUCAN

The present invention relates to a process for decreasing off-flavors of dried beta glucan. The pH of the beta glucan is lowered prior to drying the beta glucan in order to reduce Maillard reactions which produce the off-flavors.

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Bibliographische Detailangaben
Hauptverfasser: STENZEL, Matt, BLOCHER, John, ST. GERMAIN, Elizabeth, COX, Donald
Format: Patent
Sprache:eng ; fre ; ger
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Beschreibung
Zusammenfassung:The present invention relates to a process for decreasing off-flavors of dried beta glucan. The pH of the beta glucan is lowered prior to drying the beta glucan in order to reduce Maillard reactions which produce the off-flavors.