Process for preparing Maillard flavour preparations
AssigneeGivaudan Nederland Services B.V.
InventorsJan Visser, Harry Renes, Chris Winkel, Caroline de Lamarliere
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Abstract
The present invention relates to a process of producing Maillard flavor preparation, such as process flavors, comprising heating a combination of a carbohydrate source and a nitrogen source in a continuous liquid phase containing at least 10 wt % of an α-hydroxycarboxylic acid component selected from the group of α-hydroxycarboxylic acids according to the following formula (I): R1—CR2(OH)—COOH salts of these acids and combinations thereof. It was found that the flavor preparations so obtained exhibit unique flavor profiles, making them particularly suitable for use in foodstuffs, beverages, pharmaceutics, tobacco products and oral care products.
Claims17
A process of producing a Maillard flavour preparation, comprising heating a combination of a carbohydrate source and a nitrogen source in a continuous liquid phase containing at least 10 wt % of an α-hydroxycarboxylic acid component selected from the group consisting of lactic acid, malic acid, tartaric acid, ascorbic acid, gluconic acid, salts of these acids and mixtures thereof,
- wherein the combination of the carbohydrate source, the nitrogen source, and the continuous liquid phase is heated to a temperature of between 100 and 140 degrees Celsius for 0.5 to 5 hours.
A process of producing a Maillard flavour preparation, comprising heating a combination of a carbohydrate source and a nitrogen source in a continuous liquid phase containing at least 10 wt % of an α-hydroxycarboxylic acid component selected from the group consisting of α-hydroxycarboxylic acids according to the following formula (I):
- R1—CR2(OH)—COOH (I),
- salts of these acids and combinations thereof;
- wherein R1 and R2 independently represent hydrogen, C1-C8 alkyl or C2-C8 alkenyl, and wherein the weight ratio of α-hydroxycarboxylic acid component relative to the combination of carbohydrate source and nitrogen source is within the range of 1:1 to 20:1.
A process of producing a Maillard flavour preparation, comprising preparing a Maillard reaction comprising heating a combination of a carbohydrate source and a nitrogen source in a continuous liquid phase containing at least 10 wt % of an α-hydroxycarboxylic acid component selected from the group consisting of lactic acid, malic acid, tartaric acid, ascorbic acid, gluconic acid, salts of these acids and mixtures thereof.
Dependencies are inferred from the claim text.