Amadori compounds in frying fats

Details Amadori compounds in frying fats Amadori compounds in frying fats

A - Human Necessities

23

L

99/139.03

A23L 1/226 (2006.01) A23L 1/227 (2006.01)

Patent

CA 1039566

Abstract of the Disclosure A creamy, buttery flavour or aroma with a pleasant note, reminiscent of bread is imparted to foodstuffs by heating them under controlled conditions in the presence of Amadori rearrangement compounds, having a melting point below 170°C, of 6-deoxy-aldohexoses, such as e.g. rhamnose, and alpha-amino acids, such as e.g. proline. Frying and cooking fats, including margarine, comprising these Amadori compounds are also described. -1-

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