Process flavours with low acrylamide

A - Human Necessities – 23 – J

Patent

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Details

A23J 3/34 (2006.01) A23J 3/30 (2006.01) A23L 1/221 (2006.01) A23L 1/30 (2006.01)

Patent

CA 2631839

The present invention describes novel yeast extract, autolysed yeast and protein hydrolysate with an amount of free asparagine not higher than 1 mg/g. This yeast extract, autolysed yeast or protein hydrolysate may be advantageously used in the production of a process flavour with an amount of acrylamide not higher than 800 ppb. This process flavour is particularly suitable to be used in flavouring of food or feed.

La présente invention concerne un nouvel extrait de levure, une levure autolysée et un hydrolysat de protéine présentant une teneur en asparagine libre inférieure ou égale à 1 mg/g. Cet extrait de levure, cette levure autolysée ou cet hydrolysat de protéine peuvent avantageusement être utilisés dans la fabrication d'un arôme de synthèse présentant une teneur en acrylamide inférieure ou égale à 800 ppb. Cet arôme de synthèse convient notamment à l~aromatisation d~aliments ou d~aliments pour animaux.

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