Method for stabilizing taste-modifier

Details Method for stabilizing taste-modifier Method for stabilizing taste-modifier

A - Human Necessities

23

L

99/140.1

A23L 1/222 (2006.01) A23L 1/236 (2006.01)

Patent

CA 1337024

Two alternative processes are provided for stabilizing a taste-modifier comprising fresh Curculigo latifolia fruits, dried fruits thereof or a curculin-containing material obtained therefrom. One process comprises heating the taste-modifier to a temperature of 50°C to 90°C for 5 minutes to 24 hours. The second process comprises heating the taste-modifier to a temperature of 110°C to 150°C for a time of 2 seconds to 2 minutes. Either of these processes is sufficient to pasteurize the taste-modifier and to inactivate any proteases in the taste-modifier. This enables the stable preservation of the taste-modifier, which is in the form of a crude product or in the form of an aqueous solution, for a prolonged period of time.

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