A COOKING AID COMPOSITION OBTAINED THROUGH THERMAL PROCESSING
The invention concerns a cooking aid composition comprising Maillard reaction products together with taste enhancement property compounds without added MSG and Ribonucleotides, wherein the taste enhancement property compounds are organic acids and/or amino acids taken from the group consisting of ac...
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| creator | MAYER, CHRISTEL LABRUNIE, THIERRY FICHTEL, HEIDRUN |
| description | The invention concerns a cooking aid composition comprising Maillard reaction products together with taste enhancement property compounds without added MSG and Ribonucleotides, wherein the taste enhancement property compounds are organic acids and/or amino acids taken from the group consisting of acetic acid, citric acid, fumaric acid, malic acid, tartaric acid, succinic acid, ascorbic acid, aspartic acid, fumaric acid and the salts thereof alone or in combination.
L'invention a trait à une composition d'aide à la cuisson comprenant des produits à réaction de Maillard ainsi que des composés dotés d'une propriété d'amélioration du goût sans MSG et Ribonucléotides ajoutés. Les composés dotés d'une propriété d'amélioration du goût sont des acides organiques et/ou des acides aminés choisis dans le groupe comprenant l'acide acétique, l'acide citrique, l'acide fumarique, l'acide malique, l'acide tartrique, l'acide succinique, l'acide ascorbique, l'acide aspartique, l'acide fumarique et les sels de ceux-ci seuls ou en combinaison. |
| format | Patent |
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L'invention a trait à une composition d'aide à la cuisson comprenant des produits à réaction de Maillard ainsi que des composés dotés d'une propriété d'amélioration du goût sans MSG et Ribonucléotides ajoutés. Les composés dotés d'une propriété d'amélioration du goût sont des acides organiques et/ou des acides aminés choisis dans le groupe comprenant l'acide acétique, l'acide citrique, l'acide fumarique, l'acide malique, l'acide tartrique, l'acide succinique, l'acide ascorbique, l'acide aspartique, l'acide fumarique et les sels de ceux-ci seuls ou en combinaison.</description><language>eng ; fre</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>2008</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=20080306&DB=EPODOC&CC=WO&NR=2008025720A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76290</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20080306&DB=EPODOC&CC=WO&NR=2008025720A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>MAYER, CHRISTEL</creatorcontrib><creatorcontrib>LABRUNIE, THIERRY</creatorcontrib><creatorcontrib>FICHTEL, HEIDRUN</creatorcontrib><title>A COOKING AID COMPOSITION OBTAINED THROUGH THERMAL PROCESSING</title><description>The invention concerns a cooking aid composition comprising Maillard reaction products together with taste enhancement property compounds without added MSG and Ribonucleotides, wherein the taste enhancement property compounds are organic acids and/or amino acids taken from the group consisting of acetic acid, citric acid, fumaric acid, malic acid, tartaric acid, succinic acid, ascorbic acid, aspartic acid, fumaric acid and the salts thereof alone or in combination.
L'invention a trait à une composition d'aide à la cuisson comprenant des produits à réaction de Maillard ainsi que des composés dotés d'une propriété d'amélioration du goût sans MSG et Ribonucléotides ajoutés. Les composés dotés d'une propriété d'amélioration du goût sont des acides organiques et/ou des acides aminés choisis dans le groupe comprenant l'acide acétique, l'acide citrique, l'acide fumarique, l'acide malique, l'acide tartrique, l'acide succinique, l'acide ascorbique, l'acide aspartique, l'acide fumarique et les sels de ceux-ci seuls ou en combinaison.</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>2008</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZLB1VHD29_f29HNXcPR0AbJ9A_yDPUM8_f0U_J1CHD39XF0UQjyC_EPdPYC0a5Cvo49CQJC_s2twMFAPDwNrWmJOcSovlOZmUHZzDXH20E0tyI9PLS5ITE7NSy2JD_c3MjCwMDAyNTcycDQ0Jk4VANNDKsY</recordid><startdate>20080306</startdate><enddate>20080306</enddate><creator>MAYER, CHRISTEL</creator><creator>LABRUNIE, THIERRY</creator><creator>FICHTEL, HEIDRUN</creator><scope>EVB</scope></search><sort><creationdate>20080306</creationdate><title>A COOKING AID COMPOSITION OBTAINED THROUGH THERMAL PROCESSING</title><author>MAYER, CHRISTEL ; LABRUNIE, THIERRY ; FICHTEL, HEIDRUN</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_WO2008025720A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre</language><creationdate>2008</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>MAYER, CHRISTEL</creatorcontrib><creatorcontrib>LABRUNIE, THIERRY</creatorcontrib><creatorcontrib>FICHTEL, HEIDRUN</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>MAYER, CHRISTEL</au><au>LABRUNIE, THIERRY</au><au>FICHTEL, HEIDRUN</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>A COOKING AID COMPOSITION OBTAINED THROUGH THERMAL PROCESSING</title><date>2008-03-06</date><risdate>2008</risdate><abstract>The invention concerns a cooking aid composition comprising Maillard reaction products together with taste enhancement property compounds without added MSG and Ribonucleotides, wherein the taste enhancement property compounds are organic acids and/or amino acids taken from the group consisting of acetic acid, citric acid, fumaric acid, malic acid, tartaric acid, succinic acid, ascorbic acid, aspartic acid, fumaric acid and the salts thereof alone or in combination.
L'invention a trait à une composition d'aide à la cuisson comprenant des produits à réaction de Maillard ainsi que des composés dotés d'une propriété d'amélioration du goût sans MSG et Ribonucléotides ajoutés. Les composés dotés d'une propriété d'amélioration du goût sont des acides organiques et/ou des acides aminés choisis dans le groupe comprenant l'acide acétique, l'acide citrique, l'acide fumarique, l'acide malique, l'acide tartrique, l'acide succinique, l'acide ascorbique, l'acide aspartique, l'acide fumarique et les sels de ceux-ci seuls ou en combinaison.</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 | A COOKING AID COMPOSITION OBTAINED THROUGH THERMAL PROCESSING |
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