A - Human Necessities – 23 – L
Patent
A - Human Necessities
23
L
99/174
A23L 1/217 (2006.01) A23L 1/227 (2006.01)
Patent
CA 1339870
The invention provides a method for improving the flavour characteristics of potato products by treating the potato material with a processed flavour mixture obtained by heating a mixture containing a reducing sugar, amino acid(s) and a sulphur donor compound to a temperature between 70 and 180 °C. It is preferred that potato material are chips or french fries.
585110
de Rooij Johannes Franciscus Maria
Simmons John David
Van Osnabrugge Willem
Bereskin & Parr Llp/s.e.n.c.r.l.,s.r.l.
Plc Unilever
Quest International B.v.
LandOfFree
Method for improving the flavour characteristics of potato... does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Method for improving the flavour characteristics of potato..., we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Method for improving the flavour characteristics of potato... will most certainly appreciate the feedback.
Profile ID: LFCA-PAI-O-1261448