CH525624A - Procédé de fabrication d'une composition aromatisante - Google Patents

Procédé de fabrication d'une composition aromatisante

Info

Publication number
CH525624A
CH525624A CH249171A CH249171A CH525624A CH 525624 A CH525624 A CH 525624A CH 249171 A CH249171 A CH 249171A CH 249171 A CH249171 A CH 249171A CH 525624 A CH525624 A CH 525624A
Authority
CH
Switzerland
Prior art keywords
manufacturing
flavoring composition
flavoring
composition
Prior art date
Application number
CH249171A
Other languages
English (en)
Inventor
Josef Gasser Rupert
Original Assignee
Maggi Ag
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 Maggi Ag filed Critical Maggi Ag
Publication of CH525624A publication Critical patent/CH525624A/fr

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
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Seasonings (AREA)
  • Meat, Egg Or Seafood Products (AREA)
CH249171A 1970-06-05 1971-02-22 Procédé de fabrication d'une composition aromatisante CH525624A (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB27262/70A GB1284357A (en) 1970-06-05 1970-06-05 Flavouring agent

Publications (1)

Publication Number Publication Date
CH525624A true CH525624A (fr) 1972-07-31

Family

ID=10256713

Family Applications (1)

Application Number Title Priority Date Filing Date
CH249171A CH525624A (fr) 1970-06-05 1971-02-22 Procédé de fabrication d'une composition aromatisante

Country Status (8)

Country Link
US (1) US3645753A (fr)
JP (1) JPS5522067B1 (fr)
AT (1) AT320409B (fr)
CH (1) CH525624A (fr)
DE (1) DE2109084C3 (fr)
ES (1) ES389267A1 (fr)
FR (1) FR2095510A5 (fr)
GB (1) GB1284357A (fr)

Families Citing this family (17)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH537158A (fr) * 1971-09-28 1973-05-31 Maggi Ag Procédé de préparation d'un produit aromatisant
AU513914B2 (en) * 1976-06-08 1981-01-15 Stauffer Chemical Company Meaty flavour
CH620347A5 (fr) * 1977-03-17 1980-11-28 Maggi Ag
CH641646A5 (fr) * 1979-12-07 1984-03-15 Maggi Ag Procede de fabrication d'un agent aromatisant.
JPS5828945A (ja) * 1981-08-12 1983-02-21 Daikin Ind Ltd 温水用熱交換器
US4471002A (en) 1983-06-23 1984-09-11 International Flavors & Fragrances Inc. Enhancing taste of a cheddar cheese flavored foodstuff
US4514431A (en) * 1983-06-23 1985-04-30 International Flavors & Fragrances Inc. Enhancing the taste of a meat-flavored foodstuff
US4500559A (en) * 1983-10-14 1985-02-19 Stauffer Chemical Company Method of increasing the organoleptic acceptability of shank meat
CH670743A5 (fr) * 1987-04-06 1989-07-14 Nestle Sa
GB9009000D0 (en) * 1990-04-21 1990-06-20 Bovril Ltd Novel process
FR2825004B1 (fr) * 2001-05-22 2005-02-11 Bio Springer Produit dietetique satiant
WO2008069173A1 (fr) * 2006-12-04 2008-06-12 Ajinomoto Co., Inc. Procédé servant à produire un assaisonnement
JP5593641B2 (ja) * 2009-06-26 2014-09-24 味の素株式会社 減塩飲食品用組成物
US20140220217A1 (en) 2011-07-12 2014-08-07 Maraxi, Inc. Method and compositions for consumables
PL2943078T3 (pl) 2013-01-11 2021-09-20 Impossible Foods Inc. Sposoby wytwarzania i kompozycje produktów konsumpcyjnych
US10172380B2 (en) 2014-03-31 2019-01-08 Impossible Foods Inc. Ground meat replicas
BR112021009361A2 (pt) * 2018-11-16 2021-08-10 Unilever Ip Holdings B.V. método para produzir uma composição de sabor de cebola, composição de sabor de cebola, processo para produzir um produto comestível e uso de uma composição de sabor de cebola

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2934436A (en) * 1956-10-05 1960-04-26 Lever Brothers Ltd Process for the preparation of a meat flavor
US2999753A (en) * 1958-10-13 1961-09-12 Ogilvie Flour Mills Company Lt Process for producing a proteinous food product
US3348954A (en) * 1966-02-16 1967-10-24 Gen Foods Corp Process for preparing meat flavor and aroma compositions

Also Published As

Publication number Publication date
DE2109084B2 (de) 1978-12-21
DE2109084A1 (de) 1971-12-09
US3645753A (en) 1972-02-29
DE2109084C3 (de) 1979-08-23
FR2095510A5 (fr) 1972-02-11
JPS5522067B1 (fr) 1980-06-14
AT320409B (de) 1975-02-10
GB1284357A (en) 1972-08-09
ES389267A1 (es) 1973-06-16

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Legal Events

Date Code Title Description
PUE Assignment

Owner name: SOCIETE DES PRODUITS NESTLE S.A.

PL Patent ceased