Fat activation with seaweed
AssigneeNestec S.A.
InventorsLan Qin, Shuhau Kong
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Abstract
The present invention relates to a method for accelerating oxidation of a fat composition for a use in the preparation of food flavoring compositions, wherein the oxidation is accelerated due to the presence of a seaweed in the reaction mixture. Further aspects of the invention are the activated fat composition as well as food products such as concentrated seasoning or flavoring products, condiments, sauces, gravies or ready-to-eat food products comprising such activated fat compositions.
Claims15
A method for accelerating oxidation of a fat comprising the steps of:
- hydrolyzing the fat to form a hydrolyzed fat composition;
- and
- activating the hydrolyzed fat composition in the presence of a seaweed for a time period from 1 to 6 hours at a temperature from 100° C. to 140° C.
An activated fat composition obtainable by the steps of:
- hydrolyzing the fat to form a hydrolyzed fat composition;
- and
- activating the hydrolyzed fat composition in the presence of a seaweed for a time period from 1 to 6 hours at a temperature from 100° C. to 140° C.
A method for improving the flavor of a food composition comprising the step of adding the activated fat composition prepared by the steps of:
- hydrolyzing the fat to form a hydrolyzed fat composition;
- and
- activating the hydrolyzed fat composition in the presence of a seaweed for a time period from 1 to 6 hours at a temperature from 100° C. to 140° C.
A food product comprising an activated fat composition prepared by the steps of:
- hydrolyzing the fat to form a hydrolyzed fat composition;
- and
- activating the hydrolyzed fat composition in the presence of a seaweed for a time period from 1 to 6 hours at a temperature from 100° C. to 140° C. and a flavor reaction product.
Dependencies are inferred from the claim text.