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US 4,640,840 AGranted
Food processing method to avoid non-enzymatic browning
AssigneeThomas J. Lipton, Inc.
InventorsIvar Assinder, Michael K. Supran, Geoffrey A. K. Thompson
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Abstract
Non-enzymatic browning and other quality deteriorating reactions during heat-processing of liquid foodstuffs are minimized by separately aseptically heat-processing the carbohydrate containing components and the nitrogeneous components and finally combining these processed materials at a temperature of at most 65.degree. C.
Claims8
A method for minimizing non-enzymatic browning reactions during heat-processing of liquid foodstuffs having carbohydrate and nitrogenous reactants, comprising the steps of:
- (a) aseptically heat-processing the carbohydrate components of the liquid foodstuff comprising reducing sugars, aldehydes, ketones, and mixtures thereof;
- (b) aseptically heat-processing the nitrogenous components of the liquid foodstuff comprising proteins and amino acids;
- and
- (c) combining the aseptically heat-processed components of the liquid foodstuff sub (a) and sub (b) at a temperature of at most 65.degree. C.
1 more element
Dependencies are inferred from the claim text.