USE OF 4-HYDROXYACETOPHENONE TO STABILIZE TASTE AND ODOR
Suggested is a composition with stabilized taste and / or odor, comprising(a) 4-hydroxyacetophenone and(b) at least one mono- or polyunsaturated C8-C22 fatty acid or its monohydric or polyhydric C1-C18 aliphatic alcohols ester,on condition that in case component (b) represents a mono- or polyunsatur...
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| creator | BROUARD, Denis HERRMANN, Martina GAEBLER, Sandra |
| description | Suggested is a composition with stabilized taste and / or odor, comprising(a) 4-hydroxyacetophenone and(b) at least one mono- or polyunsaturated C8-C22 fatty acid or its monohydric or polyhydric C1-C18 aliphatic alcohols ester,on condition that in case component (b) represents a mono- or polyunsaturated C8-C22 fatty acid glycerol ester or decyl oleate, component (a) is present in an amount from 0.01 to 0.1 wt.-percent based on the total weight of the composition. |
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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 | USE OF 4-HYDROXYACETOPHENONE TO STABILIZE TASTE AND ODOR |
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