Compositions and methods for producing aromas
AssigneeNourish Ingredients Pty Ltd
InventorsJames Robertson Petrie, Surinder Pal Singh, Anna El Tahchy, Pushkar Shrestha, Rosangela Aparecida Devilla, Hanh Nguyen, Heinrich Kroukamp
Life of this patent
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Abstract
The present invention provides compositions comprising microbial biomass, and food products, beverage products or feedstuffs comprising microbial biomass. Described herein are the uses of said compositions and food products, beverage products or feedstuffs for producing food-like aromas and/or flavours when heated, in particular for undergoing Maillard reactions. Also provided are methods for producing food-like aromas and/or flavours.
Claims18
A composition capable of producing a food aroma and/or flavour when heated, the composition comprising:
- a) Mortierella spp. low-triacylglycerol (low-TAG) biomass comprising phospholipids, optionally in an amount of at least about 0.005% dry Mortierella spp. low-TAG biomass, based on the volume or weight of the composition excluding the Mortierella spp. low-TAG biomass;
- b) one or more sugars, sugar alcohols, sugar acids, or sugar derivatives;
- and
- c) one or more amino acids or derivatives or salts thereof, or thiamine
- wherein the composition is in the form of a food product, beverage product or feedstuff, and wherein the composition comprises less than 2.5% dry Mortierella spp. low-TAG biomass by weight, or an equivalent amount of wet low-TAG biomass.
2-53. (canceled)
A method for producing a food product, beverage product or feedstuff comprising combining Mortierella spp. low-TAG biomass comprising phospholipids;
- one or more sugars, sugar alcohols, sugar acids, or sugar derivatives;
- and one or more amino acids or derivatives or salts thereof, or thiamine;
- with one or more additional consumable ingredients, wherein the food product, beverage product or feedstuff comprises about 2.5% or less dry Mortierella spp. low-TAG biomass by weight, or an equivalent amount of wet biomass.
A method of imparting a food aroma and/or flavour to a food product, beverage product or feedstuff or increasing food aromas and/or flavours associated with a food product, beverage product or feedstuff, comprising:
- contacting the food product, beverage product or feedstuff with a)Mortierella spp. low-TAG biomass comprising phospholipids, b) one or more sugars, sugar alcohols, sugar acids, or sugar derivatives, and c) one or more amino acids or derivatives or salts thereof, or thiamine, and heating the food product, beverage product or feedstuff and Mortierella spp. biomass or composition, wherein the heated food product, beverage product or feedstuff comprises about 2.5% or less dry Mortierella spp. low-TAG biomass by weight, or an equivalent amount of wet biomass;
- or
- a) heating a composition comprising i) Mortierella spp. low-TAG biomass comprising phospholipids, ii) one or more sugars, sugar alcohols, sugar acids, or sugar derivatives;
- and iii) one or more amino acids or derivatives or salts thereof, or thiamine;
- and then b) contacting a food product, beverage product or feedstuff with the composition obtained in step a);
- optionally wherein said heating of the composition, food product, beverage product or feedstuff is to at least about 130° C., and/or is for at least about 1 hour.
Dependencies are inferred from the claim text.