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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| creator | STENZEL, Matt BLOCHER, John ST. GERMAIN, Elizabeth COX, Donald |
| description | 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. |
| format | Patent |
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| subjects | BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS BASED THEREON COMPOSITIONS THEREOF CULTURE MEDIA DERIVATIVES THEREOF ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES HYGIENE INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES MEDICAL OR VETERINARY SCIENCE METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING ORGANIC MACROMOLECULAR COMPOUNDS POLYSACCHARIDES PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS THEIR PREPARATION OR CHEMICAL WORKING-UP THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE |
| title | PROCESS FOR REDUCING OFF-FLAVOR PRODUCTION OF GLUCAN |
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