USE OF NATURAL FLAVOURS AND NATURAL SMOKE FLAVOURS TO ENHANCE FUNCTIONALITY OF BUFFERED ORGANIC ACIDS AND METHODS FOR PRODUCING THE SAME

• Main Authors: TOLEDO, MO MUI, KIRMACI, BILAL, HAUL, RICHARD S, TOLEDO, ROMEO
• Format: Patent
• Language: English; French
• Published: 07.10.2021
• 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

A multifunctional natural food ingredient including a blend of natural smoke flavor rich in carbonyl compounds and buffered vinegar was developed which exhibited the ability to enhance organoleptic attributes of appearance, flavor and texture of cooked ready to eat meat products, control pathogens and aciduric psychrorophic microorganisms and extend shelf life. Selon l'invention, un ingrédient alimentaire naturel multifonctionnel comprenant un mélange d'arôme naturel de fumée riche en composés carbonyle et de vinaigre tamponné a été développé, qui présente la capacité d'améliorer les attributs organoleptiques d'aspect, d'arôme et de texture de produits carnés cuits prêts à consommer, maîtriser les pathogènes et les micro-organismes psychrotrophes aciduriques et prolonger la durée de conservation.