AR120963A1 - A PROCESS FOR REDUCING THE MAILLARD REACTION IN A FOOD OR FOOD PRODUCT - Google Patents

A PROCESS FOR REDUCING THE MAILLARD REACTION IN A FOOD OR FOOD PRODUCT

Info

Publication number
AR120963A1
AR120963A1 ARP180103537A ARP180103537A AR120963A1 AR 120963 A1 AR120963 A1 AR 120963A1 AR P180103537 A ARP180103537 A AR P180103537A AR P180103537 A ARP180103537 A AR P180103537A AR 120963 A1 AR120963 A1 AR 120963A1
Authority
AR
Argentina
Prior art keywords
food
food product
product
maillard reaction
reducing
Prior art date
Application number
ARP180103537A
Other languages
Spanish (es)
Inventor
Den Brink Johannes Maarten Van
Camilla Lund Nikolajsen
Martin Lund
Original Assignee
Chr Hansen As
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
Application filed by Chr Hansen As filed Critical Chr Hansen As
Publication of AR120963A1 publication Critical patent/AR120963A1/en

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  • Dairy Products (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

Reivindicación 1: Un proceso para la reducción de la reacción de Maillard en un alimento o producto alimenticio (con preferencia un producto alimenticio lácteo), en el cual el proceso comprende poner en contacto el producto con una enzima celobiosa oxidasa EC 1.1.99.18; y en el cual la enzima oxidasa se pone en contacto con el alimento o el producto alimenticio durante su preparación o se pone en contacto con el alimento o el producto alimenticio después de que el producto se haya preparado, incluso antes de que el alimento o el producto alimenticio se someta a condiciones que puedan dar como resultado la reacción de Maillard no deseada y en el cual la enzima oxidasa se pone en contacto con el alimento o producto alimenticio, en condiciones en las que las enzimas oxidasas realizan la oxidación de galactosa presente en el alimento o producto alimenticio y/o en el que las enzimas oxidasas realizan la oxidación de galactosa presente en la superficie del alimento o producto alimenticio.Claim 1: A process for the reduction of the Maillard reaction in a food or food product (preferably a dairy food product), in which the process comprises contacting the product with a cellobiose oxidase enzyme EC 1.1.99.18; and in which the oxidase enzyme is contacted with the food or food product during its preparation or is contacted with the food or food product after the product has been prepared, including before the food or food product is food product is subjected to conditions that may result in the unwanted Maillard reaction and in which the oxidase enzyme is brought into contact with the food or food product, under conditions in which the oxidase enzymes carry out the oxidation of galactose present in the food or food product and/or in which the oxidase enzymes carry out the oxidation of galactose present on the surface of the food or food product.

ARP180103537A 2017-12-05 2018-12-04 A PROCESS FOR REDUCING THE MAILLARD REACTION IN A FOOD OR FOOD PRODUCT AR120963A1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP17205321 2017-12-05

Publications (1)

Publication Number Publication Date
AR120963A1 true AR120963A1 (en) 2022-04-06

Family

ID=67436585

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP180103537A AR120963A1 (en) 2017-12-05 2018-12-04 A PROCESS FOR REDUCING THE MAILLARD REACTION IN A FOOD OR FOOD PRODUCT

Country Status (1)

Country Link
AR (1) AR120963A1 (en)

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