FLAVOUR COMPOSITION
A method of preparing a flavour composition is disclosed. A bran slurry is provided first. The bran slurry is heat-treated at a temperature of from 155°C to 200°C for a holding time of 5 to 180 min. The heat-treated bran slurry may be used as a the flavour composition in food products. The heat-trea...
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| creator | NOVOTNY, Ondrej DAVIDEK, Tomas LELOUP, Valérie Martine Jeanine CHANVRIER, Hélène Michèle Jeanne HENRION, Muriel |
| description | A method of preparing a flavour composition is disclosed. A bran slurry is provided first. The bran slurry is heat-treated at a temperature of from 155°C to 200°C for a holding time of 5 to 180 min. The heat-treated bran slurry may be used as a the flavour composition in food products. The heat-treated bran slurry has properties delaying the development of rancid off-notes in food products susceptible to rancidification. |
| format | Patent |
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A bran slurry is provided first. The bran slurry is heat-treated at a temperature of from 155°C to 200°C for a holding time of 5 to 180 min. The heat-treated bran slurry may be used as a the flavour composition in food products. 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A bran slurry is provided first. The bran slurry is heat-treated at a temperature of from 155°C to 200°C for a holding time of 5 to 180 min. The heat-treated bran slurry may be used as a the flavour composition in food products. The heat-treated bran slurry has properties delaying the development of rancid off-notes in food products susceptible to rancidification.</abstract><oa>free_for_read</oa></addata></record> |
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| language | eng ; fre ; ger |
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| subjects | 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 |
| title | FLAVOUR COMPOSITION |
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