AR056858A1 - Sabores de reaccion con bajo contenido de acrilamida - Google Patents

Sabores de reaccion con bajo contenido de acrilamida

Info

Publication number
AR056858A1
AR056858A1 ARP060105865A ARP060105865A AR056858A1 AR 056858 A1 AR056858 A1 AR 056858A1 AR P060105865 A ARP060105865 A AR P060105865A AR P060105865 A ARP060105865 A AR P060105865A AR 056858 A1 AR056858 A1 AR 056858A1
Authority
AR
Argentina
Prior art keywords
acrilamide
content
low
reaction flavors
reaction
Prior art date
Application number
ARP060105865A
Other languages
English (en)
Inventor
Jan Gerrit Kortes
Bertus Noordam
Original Assignee
Dsm Ip Assets Bv
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=37831709&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=AR056858(A1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Dsm Ip Assets Bv filed Critical Dsm Ip Assets Bv
Publication of AR056858A1 publication Critical patent/AR056858A1/es

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
    • A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
    • A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
    • A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
    • A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
    • A23J3/347—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of proteins from microorganisms or unicellular algae
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
    • A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/14—Yeasts or derivatives thereof
    • A23L33/145—Extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y305/00—Hydrolases acting on carbon-nitrogen bonds, other than peptide bonds (3.5)
    • C12Y305/01—Hydrolases acting on carbon-nitrogen bonds, other than peptide bonds (3.5) in linear amides (3.5.1)
    • C12Y305/01001—Asparaginase (3.5.1.1)
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biochemistry (AREA)
  • Microbiology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Organic Chemistry (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Mycology (AREA)
  • Biotechnology (AREA)
  • Cell Biology (AREA)
  • General Engineering & Computer Science (AREA)
  • Genetics & Genomics (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Zoology (AREA)
  • General Health & Medical Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Seasonings (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Fats And Perfumes (AREA)
  • Fodder In General (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

Extracto de levadura, levadura autolisada y proteína hidrolizada con una cantidad asparagina libre no mayor que 1mg/g. Este extracto de levadura, levadura autolisada o proteína hidrolizada puede ser ventajosamente usado en la produccion de un sabor de reaccion con una cantidad de acrilamida no mayor que los 800ppb. Este sabor de reaccion es particularmente apropiado para usarlo para saborizar alimentos y alimentos de animales.
ARP060105865A 2005-12-28 2006-12-28 Sabores de reaccion con bajo contenido de acrilamida AR056858A1 (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US75421905P 2005-12-28 2005-12-28
EP05113023 2005-12-28

Publications (1)

Publication Number Publication Date
AR056858A1 true AR056858A1 (es) 2007-10-24

Family

ID=37831709

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP060105865A AR056858A1 (es) 2005-12-28 2006-12-28 Sabores de reaccion con bajo contenido de acrilamida

Country Status (15)

Country Link
US (2) US20080317904A1 (es)
EP (2) EP1971219B2 (es)
JP (1) JP5452933B2 (es)
KR (1) KR101355783B1 (es)
AR (1) AR056858A1 (es)
AU (1) AU2006331045B2 (es)
CA (1) CA2631839C (es)
DK (1) DK3357345T3 (es)
EA (1) EA016260B1 (es)
HK (1) HK1128202A1 (es)
IL (1) IL191980A (es)
NO (1) NO20083300L (es)
PL (2) PL3357345T3 (es)
RS (1) RS57272B2 (es)
WO (1) WO2007073945A1 (es)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
PT106520A (pt) * 2012-09-05 2014-03-05 Univ Do Porto Método de obtenção de extratos enzimáticos, extratos enzimaticos obtidos pelo referido método e suas aplicações

Families Citing this family (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP5452933B2 (ja) 2005-12-28 2014-03-26 ディーエスエム アイピー アセッツ ビー．ブイ． 低アクリルアミドのプロセスフレーバー
US20120269926A1 (en) * 2008-02-19 2012-10-25 Xuefeng Yu Yeast extract and method of producng the same
JP4909326B2 (ja) * 2008-04-01 2012-04-04 キリンフードテック株式会社 チーズ風味及び／又は乳感増強方法
CN101669576B (zh) * 2008-09-12 2013-02-20 安琪酵母股份有限公司 一种酵母组合物及饲料
WO2010046313A1 (en) 2008-10-20 2010-04-29 Dsm Ip Assets B.V. Fish flavour
CA2746857A1 (en) * 2008-12-16 2010-06-24 Novozymes A/S Stabilization of asparaginase
CN101756151B (zh) * 2008-12-24 2012-12-12 安琪酵母股份有限公司 一种高谷氨酸酵母抽提物及其制备方法
WO2011000824A2 (en) * 2009-07-02 2011-01-06 Dsm Ip Assets B.V. Compositions suitable as a flavour and to the use of these compositions to evoke or enhance koku perception
RU2603061C2 (ru) 2010-03-02 2016-11-20 Ренессанс Байосайенс Корп., Функциональное улучшение микроорганизмов для минимизации продукции акриламида
DK2713774T3 (da) 2011-05-31 2019-09-23 Dsm Ip Assets Bv Fremgangsmåde til fremstilling af et gærafledt produkt, der omfatter reducerende sukker
RU2769287C2 (ru) * 2013-01-11 2022-03-30 Импоссибл Фудз Инк. Способы и композиции пригодных к потреблению материалов
EP3288394A4 (en) * 2015-04-28 2019-01-23 Mars, Incorporated PROCESS FOR THE PREPARATION OF A STERILIZED WASTE FOOD PRODUCT
WO2021209582A1 (en) * 2020-04-16 2021-10-21 Dsm Ip Assets B.V. Dark yeast extract
MX2022013621A (es) * 2020-04-29 2022-11-16 Unilever Ip Holdings B V Proceso para la preparacion de un saborizante.
US20240130407A1 (en) * 2021-02-22 2024-04-25 Dsm Ip Assets B.V. Coated meat or fish substitute

Family Cites Families (20)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4165391A (en) * 1976-06-08 1979-08-21 Stauffer Chemical Company Agent for providing meaty flavor in foods
JPS5592672A (en) * 1979-01-05 1980-07-14 Ajinomoto Co Inc Preparation of yeast extract
GB8630012D0 (en) * 1986-12-16 1987-01-28 Ici Plc Decomposition of acrylamide
US5216945A (en) * 1987-04-06 1993-06-08 Nestec S.A. Apparatus for preparation of a flavoring agent
CH670743A5 (es) * 1987-04-06 1989-07-14 Nestle Sa
WO2002032231A1 (en) 2000-10-19 2002-04-25 Edens, Luppo Protein hydrolysates
US7037540B2 (en) * 2002-09-19 2006-05-02 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
US7524519B2 (en) * 2002-09-20 2009-04-28 The Procter & Gamble Company Method for reducing acrylamide in foods, foods having reduced levels of acrylamide, and article of commerce
EP1553848B1 (en) 2002-10-11 2007-09-05 Novozymes A/S Method of preparing a heat-treated product
US7220440B2 (en) 2002-10-25 2007-05-22 The Procter & Gamble Company Method for reduction of acrylamide in roasted coffee beans, roasted coffee beans having reduced levels of acrylamide, and article of commerce
JP2004305201A (ja) * 2002-11-27 2004-11-04 Hayashibara Biochem Lab Inc アクリルアミドの生成抑制方法とその用途
ES2331068T5 (es) * 2002-12-19 2015-08-10 Dsm Ip Assets B.V. Nuevo proceso de producción de alimentos
JP2004283062A (ja) * 2003-03-20 2004-10-14 Riken Vitamin Co Ltd 加熱調理された加工食品
US7189422B2 (en) 2003-06-25 2007-03-13 The Procter And Gamble Company Method for reduction of acrylamide in cocoa products, cocoa products having reduced levels of acrylamide, and article of commerce
EP1740059A2 (en) 2004-02-09 2007-01-10 Cargill, Incorporated Coating food for reducing acrylamide formation
US20070190208A1 (en) 2004-02-26 2007-08-16 Dsm Ip Assets B.V. Novel food production process
US20050214411A1 (en) * 2004-03-29 2005-09-29 Lindsay Robert C Methods for suppressing acrylamide formation and restoring browned color and flavor
JP5065006B2 (ja) * 2004-04-06 2012-10-31 ジボダン ネーダーランド サービシーズ ビー．ブイ． メイラードフレーバー調製物の製造方法
AU2006254206B2 (en) * 2005-05-31 2012-02-02 Dsm Ip Assets B.V. Novel process for enzymatic acrylamide reduction in food products
JP5452933B2 (ja) 2005-12-28 2014-03-26 ディーエスエム アイピー アセッツ ビー．ブイ． 低アクリルアミドのプロセスフレーバー

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
PT106520A (pt) * 2012-09-05 2014-03-05 Univ Do Porto Método de obtenção de extratos enzimáticos, extratos enzimaticos obtidos pelo referido método e suas aplicações

Also Published As

Publication number Publication date
PL1971219T3 (pl) 2018-08-31
RS57272B1 (sr) 2018-08-31
CA2631839C (en) 2013-10-29
HK1128202A1 (en) 2009-10-23
CA2631839A1 (en) 2007-07-05
WO2007073945A1 (en) 2007-07-05
NO20083300L (no) 2008-09-22
EA200801605A1 (ru) 2008-10-30
AU2006331045A1 (en) 2007-07-05
AU2006331045B2 (en) 2011-11-24
EA016260B1 (ru) 2012-03-30
RS57272B2 (sr) 2020-08-31
EP1971219A1 (en) 2008-09-24
KR20080079288A (ko) 2008-08-29
EP3357345B1 (en) 2020-02-12
EP3357345A1 (en) 2018-08-08
JP5452933B2 (ja) 2014-03-26
US20080317904A1 (en) 2008-12-25
IL191980A (en) 2014-06-30
KR101355783B1 (ko) 2014-01-24
PL3357345T3 (pl) 2020-07-13
EP1971219B2 (en) 2020-05-27
JP2009521914A (ja) 2009-06-11
DK3357345T3 (da) 2020-05-04
IL191980A0 (en) 2008-12-29
US20160249649A1 (en) 2016-09-01
PL1971219T5 (pl) 2020-10-19
EP1971219B1 (en) 2018-03-21

Similar Documents

Publication Publication Date Title
AR056858A1 (es) Sabores de reaccion con bajo contenido de acrilamida
AR060255A1 (es) Productos alimenticios que incluyen proteinas intactas
UA94221C2 (en) Lipocalin protein
CR20120578A (es) Formulaciones de insulina de acción prolongada
GB0818255D0 (en) Isolation and identification of glycosaminoglycans
AU318191S (en) Food processor
DE502006004798D1 (de) Nahrungsergänzungsmittel oder functional food enthaltend öl-kombination
AR047651A1 (es) Composicion alimenticia con fibras
CL2011000893A1 (es) Composicion nutricional para infantes en que comprende proteinas parcialmente hidrolizadas con un grado de hidrolisis de entre 5 y 40%, una fuente de lipido y una fuente de carbohidrato seleccionado entre almidon de cereal o de papa; y su uso para el manejo de la regurgitacion.
AR056177A1 (es) Pelets de proteina vegetal
BRPI0606343A2 (pt) método de elaboração de composição alimentìcia e composição alimentìcia
CL2007002064A1 (es) Una composicion liquida nutricional que comprende;proteinas parcialmente hidrolizadas,grasa,0,1-10 g/l de un emulsionante con un balance hidrofilico-lipofilico (hlb)menor a 5,0,1-10 g/l de un emulsionante con un hlb mayor a 5,0,01-20 g/l de un almidon bajo en amilosa;metodo para estabilizar la composicion descrita.
EA200870111A1 (ru) Новое применение полибифенилэфирсульфонов
BRPI0515708A (pt) emulsão acidificada comestìvel em óleo-e-água e processo para o preparo de uma emulsão
DE602006015230D1 (de) Haarbehandlungszusammensetzungen
AR065291A1 (es) Un producto de consumo con bajo contenido de grasa que comprende un sistema conservante natural y un metodo para la eleboracion del mismo
CN204077188U (zh) 一种图钉
CN201451513U (zh) 设置磁性搭扣的皮带
ATE442055T1 (de) Fischfutter mit sojaprotein
CL2007003084A1 (es) Alimento para peces que comprende una proteina vegetal y mananoligosacaridos;uso para contrarrestar los efectos negativos nutricionles en un pez; uso para mejorar el incremento de pigmentacion en peces;y uso para mejorar la aceptacion de pigmentos en el pez.
CN106312946A (zh) 带螺丝刀的木槌
CN204444440U (zh) 一种新型的机能防震鞋底
MD1820F1 (en) Mayonnaise
CN203200170U (zh) 新型玻璃刀
CN106312936A (zh) 带钉子起的木槌

Legal Events

Date Code Title Description
FG Grant, registration
FD Application declared void or lapsed, e.g., due to non-payment of fee