FOOD ADDITIVES AND METHODS FOR PREPARING THE SAME

This disclosure relates to a method for improving a sensory characteristic of a carotenoid composition including providing a carotenoid composition into a reaction vessel and holding the carotenoid composition at a holding temperature between 50° C. to 180° C. while purging atmosphere from the react...

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Bibliographische Detailangaben
Hauptverfasser:	Koepsel, Christian, Foley, John L
Format:	Patent
Sprache:	eng
Schlagworte:	EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS 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:	This disclosure relates to a method for improving a sensory characteristic of a carotenoid composition including providing a carotenoid composition into a reaction vessel and holding the carotenoid composition at a holding temperature between 50° C. to 180° C. while purging atmosphere from the reaction vessel for a suitable time to remove volatile odor-causing impurities from the carotenoid composition. This disclosure also relates to carotenoid food additive formulations prepared according to the above method.