Maintenance of protein quality in foods containing reducing...

Details Maintenance of protein quality in foods containing reducing... Maintenance of protein quality in foods containing reducing...

A - Human Necessities

23

J

99/30, 99/49

A23J 1/00 (2006.01) A23K 1/16 (2006.01)

Patent

CA 1160891

MAINTENANCE OF PROTEIN IN QUALITY IN FOODS CONTAINING REDUCING SUGAR ABSTRACT . The object of the invention is to provide an improved proteinaceous food product and a process for preparing it. The current commercial production of protein- aceous food products often employs the use of re- ducing sugars under conditions which result in the loss of protein quality due to the Maillard re- action. The present invention improves upon these food products and provides a process for stabilizing the protein quality of them. According to the invention, an effective amount of a non-essential free amino acid is incorporated into the food composition to save the protein qual- ity from degradation. A preferred group of products are intermediate moisture products, particularly pet foods, which contain reducing sugars such as corn syrup and high fructose corn syrup to serve as water binders. The preferred non-essential amino acid additive according to the present invention is glycine and its soluble salts. 28005-G

392619

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