AMINO ACID-SUGAR COMPOSITE AGENT COMPOSITION

PURPOSE:To obtain the titled composition having suppressed tendency of browning and quality change caused by Maillard reaction and remarkably improved preservability and useful for food, feed, etc., by adding a small amount of a discoloration-suppressor such as magnesium sulfate, etc., to a composit...

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Bibliographische Detailangaben
Hauptverfasser:	NAKAYASU KAZUO, KOSAKAI AKIRA, MIHARA MASATAKE
Format:	Patent
Sprache:	eng
Schlagworte:	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
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Beschreibung
Zusammenfassung:	PURPOSE:To obtain the titled composition having suppressed tendency of browning and quality change caused by Maillard reaction and remarkably improved preservability and useful for food, feed, etc., by adding a small amount of a discoloration-suppressor such as magnesium sulfate, etc., to a composite agent composed of an amino acid and a sugar. CONSTITUTION:The objective composition can be produced by compounding (A) a composite agent containing an amino acid (e.g. glycine) and a sugar (e.g. glucose) or amino acid, sugar and sodium citrate as a buffering agent with (B) 0.1-15%, preferably 0.5-3% (based on the weight of the component A) at least one kind of discoloration-suppressor selected from magnesium sulfate, magnesium chloride, potassium metabisulfite, sodium sulfite, sodium sulfate and sodium polyphosphate.