CA1009498A - Process for the manufacture of novel flavourants - Google Patents

Process for the manufacture of novel flavourants

Info

Publication number
CA1009498A
CA1009498A CA186,638A CA186638A CA1009498A CA 1009498 A CA1009498 A CA 1009498A CA 186638 A CA186638 A CA 186638A CA 1009498 A CA1009498 A CA 1009498A
Authority
CA
Canada
Prior art keywords
flavourants
novel
manufacture
novel flavourants
Prior art date
Legal status (The legal status 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 status listed.)
Expired
Application number
CA186,638A
Other languages
English (en)
Other versions
CA186638S (en
Inventor
Kurt Jaeggi
Victor Krasnobajew
Peter Weber
Jost Wild
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
GIVAUDAN Ltd
Original Assignee
GIVAUDAN Ltd
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 GIVAUDAN Ltd filed Critical GIVAUDAN Ltd
Application granted granted Critical
Publication of CA1009498A publication Critical patent/CA1009498A/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/127—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/268—Hydrolysates from proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
    • 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
    • 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
    • A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Biotechnology (AREA)
  • Dairy Products (AREA)
  • Seasonings (AREA)
CA186,638A 1972-12-18 1973-11-26 Process for the manufacture of novel flavourants Expired CA1009498A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CH1849472A CH576239A5 (de) 1972-12-18 1972-12-18

Publications (1)

Publication Number Publication Date
CA1009498A true CA1009498A (en) 1977-05-03

Family

ID=4433359

Family Applications (1)

Application Number Title Priority Date Filing Date
CA186,638A Expired CA1009498A (en) 1972-12-18 1973-11-26 Process for the manufacture of novel flavourants

Country Status (9)

Country Link
US (1) US4001437A (de)
JP (1) JPS5733938B2 (de)
CA (1) CA1009498A (de)
CH (1) CH576239A5 (de)
DE (1) DE2362998C2 (de)
DK (1) DK155416C (de)
FR (1) FR2210359B1 (de)
GB (1) GB1449279A (de)
NL (1) NL177462C (de)

Families Citing this family (47)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4362750A (en) * 1979-10-25 1982-12-07 Stauffer Chemical Company Production of fermented type sausage
DE3106250C2 (de) * 1981-02-20 1983-10-13 Dr. Otto Suwelack Nachf. GmbH & Co, 4425 Billerbeck Verfahren zur Herstellung von aromahaltigen Lebensmittelprodukten und deren Verwendung
DK403484A (da) * 1983-08-29 1985-03-01 Stauffer Chemical Co Stof med ostearoma
US4595659A (en) * 1983-10-20 1986-06-17 Kraft, Inc. Fermentation production of ascorbic acid from L-galactonic substrate
DE3477726D1 (en) * 1984-06-26 1989-05-24 Mallinckrodt Inc Composition suitable for imparting butter and/or animal notes, and method of making same
US4698303A (en) * 1985-02-15 1987-10-06 Engenics, Inc. Production of lactic acid by continuous fermentation using an inexpensive raw material and a simplified method of lactic acid purification
US4771001A (en) * 1986-03-27 1988-09-13 Neurex Corp. Production of lactic acid by continuous fermentation using an inexpensive raw material and a simplified method of lactic acid purification
US4810507A (en) * 1986-12-12 1989-03-07 Stauffer Chemical Company Production of fermented vegetable oil products containing an emulsifier
US4851235A (en) * 1986-12-12 1989-07-25 National Starch And Chemical Corporation Production of fermented whey products containing an emulsifier
FR2634104B1 (fr) * 1988-07-18 1991-10-18 Union Coop Agricole Hydrolysat partiel de proteines de lactoserum, procede enzymatique de preparation de cet hydrolysat, et aliment lacte dietetique hypoallergenique le contenant
IL95682A (en) * 1989-09-15 1995-07-31 Pfw Bv Yogurt flavor and production
US5128261A (en) * 1989-09-28 1992-07-07 Pfw (Nederland) B.V. Natural delta-lactones and process of the production thereof
US5196219A (en) * 1990-09-24 1993-03-23 Nestec S.A. Method for producing a microwave browning composition
US5108766A (en) * 1990-10-22 1992-04-28 Pierre Gelinas Flavorants for enhancing the taste and flavor of bakery products and process of making
FR2670090B1 (fr) * 1990-12-10 1994-01-21 Orsan Procede de preparation de bases proteiques pour la fabrication d'aromes.
US5747459A (en) * 1991-02-04 1998-05-05 Nestec, Ltd. Method for insuring adequate intracellular glutathione in tissue
SK281209B6 (sk) * 1993-09-21 2001-01-18 Societe Des Produits Nestle S. A. Spôsob výroby aromatizačného prostriedku
DE4336050C2 (de) * 1993-10-22 1995-11-16 Onken Gmbh Tierfutter, insbesondere Alleinfutter für Katzen und Hunde
US6348346B1 (en) * 1994-05-27 2002-02-19 University Of Kentucky Research Foundation Method of inhibiting binding activity of immunoglobulins
DE19806514A1 (de) * 1998-02-17 1999-09-02 Boehringer Backmittel Gmbh & C Neuartige Wirkstoffkomposition zur Intensivierung der Bräunung und des Aromas von Gebäck
US6998259B1 (en) 1999-05-20 2006-02-14 Davisco Foods International Enzymatic treatment of whey proteins for the production of antihypertensive peptides and the resulting products
US6630320B1 (en) 2000-05-08 2003-10-07 Devisco Foods International, Inc. Treatment of hypertension in mammals with hydrolyzed whey proteins
WO2001076391A1 (en) * 2000-04-07 2001-10-18 Societe Des Produits Nestle S.A. Cultured protein hydrolysate
NZ511202A (en) * 2001-04-19 2002-11-26 New Zealand Dairy Board Savoury-flavoured food product produced in a short time by fermentation of a protein-based medium by at least two different strains of food-grade bacteria
ES2538178T3 (es) 2001-06-15 2015-06-17 Societe des Produits Nestlé S.A. Composiciones aromatizantes tipo horneado
NZ515881A (en) * 2001-12-03 2004-09-24 New Zealand Dairy Board Cheese flavour ingredient and method of its production
US7368143B2 (en) * 2003-08-22 2008-05-06 Cumberland Packing Corporation Low-calorie low-fat butter-flavored topping compositions and methods of preparation
MY157622A (en) * 2004-09-03 2016-06-30 Nestec Sa A shelf-stable cooking aid and a process for its preparation
PT1915913E (pt) 2006-10-23 2016-02-16 Nestec Sa Modulação do sabor e do aroma de produtos lácteos por biotransformação
JP5292604B2 (ja) 2007-04-18 2013-09-18 高砂香料工業株式会社 飲食品の香味付与物、その製造法および香味付与物含有飲食品
US8722130B2 (en) * 2007-06-01 2014-05-13 Kraft Foods Group Brands Llc Heated buttermilk and cream for manufacturing cream cheese product
US9332776B1 (en) 2010-09-27 2016-05-10 ZoomEssence, Inc. Methods and apparatus for low heat spray drying
US8939388B1 (en) 2010-09-27 2015-01-27 ZoomEssence, Inc. Methods and apparatus for low heat spray drying
JP6017133B2 (ja) * 2011-12-12 2016-10-26 Ｍｃフードスペシャリティーズ株式会社 風味改良剤
WO2015044136A1 (en) * 2013-09-24 2015-04-02 Nestec S.A. Process for preparing a flavour composition
AU2016376965A1 (en) * 2015-12-22 2018-06-28 Société des Produits Nestlé S.A. Flavoured milk product
US10486173B2 (en) 2017-08-04 2019-11-26 ZoomEssence, Inc. Ultrahigh efficiency spray drying apparatus and process
US9993787B1 (en) 2017-08-04 2018-06-12 ZoomEssence, Inc. Ultrahigh efficiency spray drying apparatus and process
US9861945B1 (en) 2017-08-04 2018-01-09 ZoomEssence, Inc. Ultrahigh efficiency spray drying apparatus and process
BR112020002403A2 (pt) 2017-08-04 2020-07-28 ZoomEssence, Inc. método de processamento de uma composição líquida secável por pulverização, sistemas de secagem por pulverização e processo para a produção de um material seco por pulverização
US10155234B1 (en) 2017-08-04 2018-12-18 ZoomEssence, Inc. Ultrahigh efficiency spray drying apparatus and process
US11700865B2 (en) * 2018-02-19 2023-07-18 Land O'lakes, Inc. Dairy-based meat substitute and methods of producing the same
US10569244B2 (en) 2018-04-28 2020-02-25 ZoomEssence, Inc. Low temperature spray drying of carrier-free compositions
EP3607834A1 (de) * 2018-08-10 2020-02-12 Arla Foods amba Flüssiger aromastoff ehralten durch fermentation
CN110870501A (zh) * 2018-08-29 2020-03-10 内蒙古伊利实业集团股份有限公司 一种褐色发酵乳及其制备方法
US12011011B2 (en) * 2020-07-27 2024-06-18 Sargento Cheese Inc. Natural cheese and method for making natural cheese with specific texture attributes
CN112913928B (zh) * 2021-03-08 2023-04-28 中国农业科学院都市农业研究所 一种发酵植物酸奶及其制备方法

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE148419C (de) * 1901-03-09
DE280446C (de) * 1913-06-14 1914-11-14 Eichloff Robert Verfahren zur Herstellung einer Speisewürze aus Magermilch
US2835593A (en) * 1957-09-23 1958-05-20 Gen Foods Corp Flavor product and process
US3466176A (en) * 1967-12-20 1969-09-09 Beatrice Foods Co Manufacture of synthetic bread flavor
US3674508A (en) * 1969-05-13 1972-07-04 Beatrice Foods Co Production of cheese flavor
DE1927696A1 (de) * 1969-05-30 1970-12-03 Beatrice Foods Co Verfahren zur Herstellung eines Brot-Aromastoffes

Also Published As

Publication number Publication date
FR2210359B1 (de) 1978-03-03
JPS4994875A (de) 1974-09-09
FR2210359A1 (de) 1974-07-12
JPS5733938B2 (de) 1982-07-20
NL177462C (nl) 1985-10-01
DK155416B (da) 1989-04-10
NL177462B (nl) 1985-05-01
US4001437A (en) 1977-01-04
DE2362998A1 (de) 1974-06-20
GB1449279A (en) 1976-09-15
CH576239A5 (de) 1976-06-15
DK155416C (da) 1989-08-28
NL7317015A (de) 1974-06-20
DE2362998C2 (de) 1982-12-02

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