PROCEDIMIENTO PARA LA PRODUCCION DE PREPARADOS CON SABOR DE MAILLARD
Proceso de producción de una preparación de aromas de Maillard que comprende calentar una combinación de una fuente de carbohidratos y una fuente de nitrógeno en una fase líquida continua que contiene, como mínimo, el 10% en peso de un componente ácido alfa-hidroxicarboxílico seleccionado del grupo...
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| creator | RENES, HARRY VISSER, JAN WINKEL, CHRIS DE LAMARLIERE, CAROLINE |
| description | Proceso de producción de una preparación de aromas de Maillard que comprende calentar una combinación de una fuente de carbohidratos y una fuente de nitrógeno en una fase líquida continua que contiene, como mínimo, el 10% en peso de un componente ácido alfa-hidroxicarboxílico seleccionado del grupo que comprende ácido láctico, ácido málico, ácido tartárico, ácido ascórbico, ácido glucónico, sales de estos ácidos y mezclas de los mismos.
The present invention relates to a process of producing Maillard flavor preparation, such as process flavors, comprising heating a combination of a carbohydrate source and a nitrogen source in a continuous liquid phase containing at least 10 wt % of an α-hydroxycarboxylic acid component selected from the group of α-hydroxycarboxylic acids according to the following formula (I): R1-CR2(OH)-COOH salts of these acids and combinations thereof. It was found that the flavor preparations so obtained exhibit unique flavor profiles, making them particularly suitable for use in foodstuffs, beverages, pharmaceutics, tobacco products and oral care products. |
| format | Patent |
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The present invention relates to a process of producing Maillard flavor preparation, such as process flavors, comprising heating a combination of a carbohydrate source and a nitrogen source in a continuous liquid phase containing at least 10 wt % of an α-hydroxycarboxylic acid component selected from the group of α-hydroxycarboxylic acids according to the following formula (I): R1-CR2(OH)-COOH salts of these acids and combinations thereof. It was found that the flavor preparations so obtained exhibit unique flavor profiles, making them particularly suitable for use in foodstuffs, beverages, pharmaceutics, tobacco products and oral care products.</description><language>spa</language><subject>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</subject><creationdate>2009</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20090505&DB=EPODOC&CC=ES&NR=2319210T3$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76289</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20090505&DB=EPODOC&CC=ES&NR=2319210T3$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>RENES, HARRY</creatorcontrib><creatorcontrib>VISSER, JAN</creatorcontrib><creatorcontrib>WINKEL, CHRIS</creatorcontrib><creatorcontrib>DE LAMARLIERE, CAROLINE</creatorcontrib><title>PROCEDIMIENTO PARA LA PRODUCCION DE PREPARADOS CON SABOR DE MAILLARD</title><description>Proceso de producción de una preparación de aromas de Maillard que comprende calentar una combinación de una fuente de carbohidratos y una fuente de nitrógeno en una fase líquida continua que contiene, como mínimo, el 10% en peso de un componente ácido alfa-hidroxicarboxílico seleccionado del grupo que comprende ácido láctico, ácido málico, ácido tartárico, ácido ascórbico, ácido glucónico, sales de estos ácidos y mezclas de los mismos.
The present invention relates to a process of producing Maillard flavor preparation, such as process flavors, comprising heating a combination of a carbohydrate source and a nitrogen source in a continuous liquid phase containing at least 10 wt % of an α-hydroxycarboxylic acid component selected from the group of α-hydroxycarboxylic acids according to the following formula (I): R1-CR2(OH)-COOH salts of these acids and combinations thereof. It was found that the flavor preparations so obtained exhibit unique flavor profiles, making them particularly suitable for use in foodstuffs, beverages, pharmaceutics, tobacco products and oral care products.</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2009</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZHAJCPJ3dnXx9PV09QvxVwhwDHJU8HFUAIq6hDo7e_r7Kbi4AnmuIAkX_2AFZ6BIsKOTfxBI3NfR08fHMciFh4E1LTGnOJUXSnMzKLq5hjh76KYW5MenFhckJqfmpZbEuwYbGRtaGhkahIQYGxOjBgA8pyvK</recordid><startdate>20090505</startdate><enddate>20090505</enddate><creator>RENES, HARRY</creator><creator>VISSER, JAN</creator><creator>WINKEL, CHRIS</creator><creator>DE LAMARLIERE, CAROLINE</creator><scope>EVB</scope></search><sort><creationdate>20090505</creationdate><title>PROCEDIMIENTO PARA LA PRODUCCION DE PREPARADOS CON SABOR DE MAILLARD</title><author>RENES, HARRY ; VISSER, JAN ; WINKEL, CHRIS ; DE LAMARLIERE, CAROLINE</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_ES2319210TT33</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>spa</language><creationdate>2009</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>RENES, HARRY</creatorcontrib><creatorcontrib>VISSER, JAN</creatorcontrib><creatorcontrib>WINKEL, CHRIS</creatorcontrib><creatorcontrib>DE LAMARLIERE, CAROLINE</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>RENES, HARRY</au><au>VISSER, JAN</au><au>WINKEL, CHRIS</au><au>DE LAMARLIERE, CAROLINE</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>PROCEDIMIENTO PARA LA PRODUCCION DE PREPARADOS CON SABOR DE MAILLARD</title><date>2009-05-05</date><risdate>2009</risdate><abstract>Proceso de producción de una preparación de aromas de Maillard que comprende calentar una combinación de una fuente de carbohidratos y una fuente de nitrógeno en una fase líquida continua que contiene, como mínimo, el 10% en peso de un componente ácido alfa-hidroxicarboxílico seleccionado del grupo que comprende ácido láctico, ácido málico, ácido tartárico, ácido ascórbico, ácido glucónico, sales de estos ácidos y mezclas de los mismos.
The present invention relates to a process of producing Maillard flavor preparation, such as process flavors, comprising heating a combination of a carbohydrate source and a nitrogen source in a continuous liquid phase containing at least 10 wt % of an α-hydroxycarboxylic acid component selected from the group of α-hydroxycarboxylic acids according to the following formula (I): R1-CR2(OH)-COOH salts of these acids and combinations thereof. It was found that the flavor preparations so obtained exhibit unique flavor profiles, making them particularly suitable for use in foodstuffs, beverages, pharmaceutics, tobacco products and oral care products.</abstract><oa>free_for_read</oa></addata></record> |
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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 | PROCEDIMIENTO PARA LA PRODUCCION DE PREPARADOS CON SABOR DE MAILLARD |
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