Process for preparing food flavor precursors
AssigneeNestec S.A.
InventorsEldon Chen-Hsiung Lee, Elaine R. Wedral
Life of this patent
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Abstract
A process for preparing food flavor precursors which includes enzymatically hydrolyzing fruit pulp fibers with a pectolytic enzyme and a process for the preparation of a food flavor which includes mixing the ingredients of the food flavor with from 1 to 5% of the food flavor precursor thus prepared.
Claims20
A process for preparing food flavor precursors, which comprises enzymatically hydrolyzing fruit pulp fibers with a pectolytic enzyme at a concentration of about 0.5 to 2% (v/w) with respect to the fruit pulp, at a pH from 4 to 6 and a temperature from 40.degree. to 60.degree. C. for a period of time from 6 to 48 hours to form the flavor precursor having a saccharide content of between 56.8 and 76.4 percent by weight.
A process for preparing a food flavor precursor, which comprises:
- hydrolyzing citrus pulp fiber with an acid;
- and
- enzymatically hydrolyzing the citrus pulp fiber after the acid hydrolysis with a pectolytic enzyme at a concentration of about 0.5 to 2% (v/w) with respect to the fruit pulp fiber and at a pH from 4 to 6 and a temperature from 40.degree. to 60.degree. C. for a period of time from 6 to 48 hours to form the food flavor precursor having a saccharide content of between 56.8 and 76.4 percent by weight.
Dependencies are inferred from the claim text.