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 PRODUCTInfo
- 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
Links
Landscapes
- 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.
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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2018
- 2018-12-04 AR ARP180103537A patent/AR120963A1/en unknown
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