Process flavours with low acrylamide
AssigneeDsm IP Assets B.V.
InventorsJan Gerrit KORTES, Bertus NOORDAM
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Abstract
The present invention describes novel yeast extract, autolysed yeast and protein hydrolysate with an amount of free asparagine not higher than 1 mg/g. This yeast extract, autolysed yeast or protein hydrolysate may be advantageously used in the production of a process flavour with an amount of acrylamide not higher than 800 ppb. This process flavour is particularly suitable to be used in flavouring of food or feed.
Claims17
Yeast extract with an amount of free asparagine, based on dry matter, which is not higher than 1 mg/g, preferably not higher than 0.2 mg/g, more preferably not higher than 0.1 mg/g.
Autolysed yeast with an amount of free asparagine, based on dry matter, which is not higher than 1 mg/g, preferably not higher than 0.2 mg/g, more preferably not higher than 0.1 mg/g.
Protein hydrolysate with an amount of free asparagine, based on product dry matter, which is not higher than 1 mg/g, preferably not higher than 0.2 mg/g, more preferably not higher than 0.1 mg/g.
Process flavour with an amount of acrylamide, based on product dry matter, which is not higher than 800 ppb, preferably not higher than 600 ppb, more preferably not higher than 400 ppb, most preferably not higher than 200 ppb.
Dependencies are inferred from the claim text.