Maillard flavor compositions and methods for making such...

Details Maillard flavor compositions and methods for making such... Maillard flavor compositions and methods for making such...

A - Human Necessities

23

L

A23L 1/30 (2006.01) A23D 7/00 (2006.01) A23D 9/00 (2006.01) A23K 1/00 (2006.01)

Patent

CA 2728087

The invention provides methods for making Maillard flavor compositions in a structured lipid phase using Maillard reactants, e g , reducing sugars and amino groups The struc-tured lipid phase comprises from about 0 3% to about 95% aqueous solvent and from about 5% to about 99 7% lipid plus emulsifier The composi-tions are useful for enhancing the palatability of foods, dietary supplements, medicaments, and the like

Linvention concerne des procédés de fabrication de compositions aromatisantes Maillard dans une phase lipidique structurée en utilisant des réactifs de Maillard, par ex., des sucres réducteurs et des groupes amino. La phase lipidique structurée comprend denviron 0,3 % à environ 95 % de solvant aqueux et denviron 5 % à environ 99,7 % de lipides plus un émulsifiant. Les compositions sont utiles pour améliorer la sapidité des aliments, des compléments alimentaires, des médicaments et similaires.

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