TASTE MODIFYING INGREDIENTS

• Main Authors: SHI, Feng, KOHRS, Uwe, WANG, Yili, ONUMA, Yosuke
• Format: Patent
• Language: English; French
• Published: 24.06.2021
• Subjects: DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; MAKING THEREOF; MILK OR CHEESE SUBSTITUTES; 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 method of providing improved mouthfeel in consumables having a fat content of about 20% or less is provided. The method includes the step of adding to a consumable composition base from about 0.02 parts per billion to about 25 parts per million based on the total weight of the consumable composition of an Amadori compound, without any subsequent heating. The Amadori compound is a reaction product of glucose with proline. L'invention concerne un procédé permettant d'obtenir une sensation en bouche améliorée dans des produits de consommation ayant une teneur en matière grasse d'environ 20 % ou moins. Le procédé comprend l'étape consistant à ajouter à une base de composition consommable d'environ 0,02 parties par milliard à environ 25 parties par million sur la base du poids total de la composition consommable d'un composé d'Amadori, sans chauffage ultérieur. Le composé d'Amadori est un produit de réaction du glucose avec de la proline.