[go: up one dir, main page]

CL2012001648A1 - Maillard flavor composition comprising a structured lipid phase where the solvent or polar solvent mixture is not water, at least one Maillard reaction product; a manufacturing process that comprises making a structured lipid phase from a continuous lipid phase of a lipid and a polar solvent phase that is not water, with a first and second reagent that has a free carbonyl group and an available amino group. - Google Patents

Maillard flavor composition comprising a structured lipid phase where the solvent or polar solvent mixture is not water, at least one Maillard reaction product; a manufacturing process that comprises making a structured lipid phase from a continuous lipid phase of a lipid and a polar solvent phase that is not water, with a first and second reagent that has a free carbonyl group and an available amino group.

Info

Publication number
CL2012001648A1
CL2012001648A1 CL2012001648A CL2012001648A CL2012001648A1 CL 2012001648 A1 CL2012001648 A1 CL 2012001648A1 CL 2012001648 A CL2012001648 A CL 2012001648A CL 2012001648 A CL2012001648 A CL 2012001648A CL 2012001648 A1 CL2012001648 A1 CL 2012001648A1
Authority
CL
Chile
Prior art keywords
phase
water
lipid phase
polar solvent
lipid
Prior art date
Application number
CL2012001648A
Other languages
Spanish (es)
Inventor
Laurent Sagalowicz
Florian Viton
Fabien Robert
Original Assignee
Nestec Sa
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Nestec Sa filed Critical Nestec Sa
Publication of CL2012001648A1 publication Critical patent/CL2012001648A1/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
    • A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Fodder In General (AREA)
  • Edible Oils And Fats (AREA)
  • Medicines Containing Material From Animals Or Micro-Organisms (AREA)
  • Fats And Perfumes (AREA)

Abstract

Composición saborizante de Maillard que comprende una fase lipídica estructurada, un solvente polar que no es agua o una mezcla de solventes polares en donde al menos uno de los solventes polares no es agua y al menos un producto de reacción de Maillard; y método para hacer composición saborizante de Maillard.Maillard flavor composition comprising a structured lipid phase, a polar solvent that is not water, or a mixture of polar solvents wherein at least one of the polar solvents is not water and at least one Maillard reaction product; and method for making Maillard flavor composition.

CL2012001648A 2009-12-18 2012-06-18 Maillard flavor composition comprising a structured lipid phase where the solvent or polar solvent mixture is not water, at least one Maillard reaction product; a manufacturing process that comprises making a structured lipid phase from a continuous lipid phase of a lipid and a polar solvent phase that is not water, with a first and second reagent that has a free carbonyl group and an available amino group. CL2012001648A1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP09179975 2009-12-18

Publications (1)

Publication Number Publication Date
CL2012001648A1 true CL2012001648A1 (en) 2012-10-19

Family

ID=42272265

Family Applications (1)

Application Number Title Priority Date Filing Date
CL2012001648A CL2012001648A1 (en) 2009-12-18 2012-06-18 Maillard flavor composition comprising a structured lipid phase where the solvent or polar solvent mixture is not water, at least one Maillard reaction product; a manufacturing process that comprises making a structured lipid phase from a continuous lipid phase of a lipid and a polar solvent phase that is not water, with a first and second reagent that has a free carbonyl group and an available amino group.

Country Status (11)

Country Link
EP (1) EP2512263A1 (en)
CN (1) CN102762110B (en)
AU (1) AU2010333115B2 (en)
BR (1) BR112012014938A2 (en)
CA (1) CA2784520A1 (en)
CL (1) CL2012001648A1 (en)
IL (1) IL220435A0 (en)
MX (1) MX2012006918A (en)
NZ (1) NZ600751A (en)
RU (1) RU2012130440A (en)
WO (1) WO2011073035A1 (en)

Families Citing this family (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2790534A2 (en) * 2011-12-12 2014-10-22 Nestec S.A. Enzymatically hydrolysed lipids as flavour ingredients
EP2644602A1 (en) 2012-03-26 2013-10-02 Nestec S.A. Use of oxazolines as aroma/flavour precursors
PL3091856T3 (en) * 2013-09-24 2020-05-18 Société des Produits Nestlé S.A. Deep eutectic solvents and flavour generation
EP3054791B1 (en) * 2013-09-24 2018-05-23 Nestec S.A. Process for preparing a flavour composition
CN104921053A (en) * 2015-07-06 2015-09-23 天宁香料（江苏）有限公司 Preparation method of chicken flavor essence seasoning
WO2017133863A1 (en) 2016-02-05 2017-08-10 Unilever Plc Frozen confection
CN107981156A (en) * 2017-11-27 2018-05-04 江南大学 A kind of method and its dispensing for promoting brown stain in food microwave heating process
WO2019214567A1 (en) * 2018-05-08 2019-11-14 Epc Natural Products Co., Ltd. Sweetener and flavor compositions, methods of making and methods of use thereof
BR112022004897A2 (en) * 2019-12-16 2022-09-27 Firmenich & Cie FLAVOR COMPOSITIONS FOR PERSONAL CARE AND BEVERAGE APPLICATIONS
CN118979079A (en) * 2024-08-05 2024-11-19 江南大学 A method for preparing rich-flavored glycerol diester with uric acid-lowering function

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH641646A5 (en) * 1979-12-07 1984-03-15 Maggi Ag PROCESS FOR THE MANUFACTURE OF A FLAVORING AGENT.
GB9811691D0 (en) 1998-06-01 1998-07-29 Kerry Ingredients Uk Limited Flavour delivery systems
EP1008305A1 (en) 1998-12-10 2000-06-14 Societe Des Produits Nestle S.A. An aroma product comprising saturated C16 and C18 monoglycerides
JP4330997B2 (en) * 2001-12-19 2009-09-16 ディーエスエム アイピー アセッツ ビー．ブイ． Composition having chicken flavor, its use and production
CN1528813A (en) * 2003-09-29 2004-09-15 华南理工大学 Glycoprotein production method
WO2005096844A1 (en) 2004-04-06 2005-10-20 Quest International B.V. Process for preparing maillard flavour preparations
US8513311B2 (en) 2005-11-22 2013-08-20 Nestec S.A. Oil-in-water emulsion and its use for the delivery of functionality
AU2009271740B2 (en) * 2008-06-24 2014-07-31 Société des Produits Nestlé S.A. Maillard flavor compositions and methods for making such compositions
CN101518324B (en) * 2009-04-09 2013-02-20 天津春发生物科技集团有限公司 Meat flavor and preparation method thereof

Also Published As

Publication number Publication date
MX2012006918A (en) 2012-07-10
IL220435A0 (en) 2012-08-30
CN102762110A (en) 2012-10-31
CA2784520A1 (en) 2011-06-23
WO2011073035A1 (en) 2011-06-23
CN102762110B (en) 2014-11-05
BR112012014938A2 (en) 2015-08-25
AU2010333115A1 (en) 2012-07-19
RU2012130440A (en) 2014-01-27
EP2512263A1 (en) 2012-10-24
AU2010333115B2 (en) 2014-10-30
NZ600751A (en) 2015-01-30

Similar Documents

Publication Publication Date Title
CL2012001648A1 (en) Maillard flavor composition comprising a structured lipid phase where the solvent or polar solvent mixture is not water, at least one Maillard reaction product; a manufacturing process that comprises making a structured lipid phase from a continuous lipid phase of a lipid and a polar solvent phase that is not water, with a first and second reagent that has a free carbonyl group and an available amino group.
ECSP16012693A (en) POLYPEPTIDE FOR THE HYDROLYTIC CLEAVAGE OF ZEARALENONE AND / OR DERIVATIVES OF ZEARALENONE, POLYNUCLEOTIDE ISOLATED FROM THE SAME AND POLYPEPTIDE CONTAINING THE ADDITIVE, USE AND PROCEDURE OF THE SAME
BR112015027006A2 (en) apparatus for processing, and, method of processing a liquid
BR112013012875A2 (en) process and apparatus for purifying a mixture of terpene material and talol material, uses of an apparatus, hydrocarbons and fatty acids, resin acids and neutral substances
ECSP099403A (en) PARENTERAL FORMULATION OF ABET ANTIBODY
BRPI0921013A2 (en) process for the synthesis of an omega amino acid (ester).
BR112012028664A2 (en) method and system
BR112014015084A2 (en) aerated chocolate
BR112015017606A2 (en) composition, method of producing the composition, use of the composition and fuel obtained from the composition
CL2014000366A1 (en) Pollution-resistant composition comprising an elastomer and a component selected from acylated lanolin, alkoxylated lanolin or lanolin oil; method; use of the composition; and substrate.
CL2009000007A1 (en) Method to prepare biopterin by hydrolysis of diacetylbiopterin in the presence of a base in a biphasic mixture of water and an organic solvent immiscible in water at a pH of 10.
PE20180327A1 (en) PROCESS TO PREPARE 4-AMINO-PYRIDAZINES
BR112012019183A8 (en) PROCESS FOR MANUFACTURING AN EPOXIDE, AND DEVICE FOR CARRYING OUT THE PROCESS
AR074637A1 (en) ACID ADDITION SALT FORMS OF R - (+) - N-PROPARGIL-1-AMINOINDANO (THAT IS, RASAGILINE BASE), A FORMULA COMPOUND (1), PROCESSES TO PREPARE AND INSULATE THEM AND USES OF THE SAME
MX356615B (en) A PROCESS FOR THE SEPARATION AND PURIFICATION OF SODIUM SULFIDE.
BRPI0923291A2 (en) process for the distillation of an aqueous polymethylol mixture, composition, and use of a polymethylol.
BR112013016578A2 (en) process for preparing methylmercaptopropionaldehyde
BRPI0921583A2 (en) Composition, use of a solvent system, process for producing a composition, use of a composition, and seed material
CL2018002674A1 (en) A single or multiple component composition for the production of a hydrogel
CL2008003095A1 (en) Procedure for the preparation of dihydrothienopyrimides; one of the intermediate compounds considered; and the process of preparation of said intermediate compound.
ECSP099692A (en) NEW VINYLLOID RECEIVER LINKS AND ITS USE OF THEM FOR THE PRODUCTION OF PHARMACEUTICAL SUBSTANCES
CL2018003358A1 (en) Production of chemically derivatized nanocellulose.
BR112017020380A2 (en) process for separating hydrocarbons from a solution comprising a polymer
CL2015000749A1 (en) A two-sided braided compression packing seal comprises an inner core, and an outer jacket with at least one first and a second material different from the first, where the first material is braided with the second to form an outer jacket; methods; and associated apparatus.
BR112018016374A2 (en) macrocyclic lactone preparation