PLANT-BASED FLAVOUR MODIFYING INGREDIENT

A method for making a flavour modifying ingredient, the method comprising subjecting a pea protein to enzymatic hydrolysis and fermentation; flavour modifying ingredients obtainable by said method; flavour compositions and food products comprising said flavour modifying ingredient; uses of said flav...

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Bibliographic Details
Main Authors AUGELLI, Jenifer, BHOWMIK, Tarun, MYAKA, Stefka Ivanova, ONUMA, Yosuke
Format Patent
LanguageEnglish
Published 22.08.2024
Subjects
CHEWING GUM
COCOA
COCOA PRODUCTS, e.g. CHOCOLATE
CONFECTIONERY
FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
ICE-CREAM
PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
PREPARATION THEREOF
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
PROTEIN COMPOSITIONS FOR FOODSTUFFS
SUBSTITUTES FOR COCOA OR COCOA PRODUCTS
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
WORKING-UP PROTEINS FOR FOODSTUFFS
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Summary:A method for making a flavour modifying ingredient, the method comprising subjecting a pea protein to enzymatic hydrolysis and fermentation; flavour modifying ingredients obtainable by said method; flavour compositions and food products comprising said flavour modifying ingredient; uses of said flavour modifying ingredient.
Bibliography:Application Number: US202218571033