METHODS FOR REDUCING ASTRINGENCY

Methods to reduce the astringency of substances such as foods and beverages are provided by combining with a non-reducing disaccharide. Compositions exhibiting reduced astringency are also provided. L'invention concerne des procédés pour diminuer l'astringence de substances comme les alime...

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Bibliographische Detailangaben
Hauptverfasser:	GUTHRIE, BRIAN D, KIM, CHIN HONG PAUL, FRIEDRICH, JANE E, SWEENEY, JOHN F, NABER, TERRI J, AIMUTIS, WILLIAM R
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	BEER BIOCHEMISTRY BREWING OF BEER CHEMISTRY ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES HYGIENE MEDICAL OR VETERINARY SCIENCE METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING OTHER ALCOHOLIC BEVERAGES PREPARATION THEREOF PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	Methods to reduce the astringency of substances such as foods and beverages are provided by combining with a non-reducing disaccharide. Compositions exhibiting reduced astringency are also provided. L'invention concerne des procédés pour diminuer l'astringence de substances comme les aliments et les boissons par combinaison avec un disaccharide non réducteur. La présente invention porte également sur des compositions à astringence réduite.