MX174322B - Procedimiento de preparacion de un agente aromatizante - Google Patents

Procedimiento de preparacion de un agente aromatizante

Info

Publication number
MX174322B
MX174322B MX022555A MX2255590A MX174322B MX 174322 B MX174322 B MX 174322B MX 022555 A MX022555 A MX 022555A MX 2255590 A MX2255590 A MX 2255590A MX 174322 B MX174322 B MX 174322B
Authority
MX
Mexico
Prior art keywords
flavoring agent
mixture
procedure
preparation
levistic
Prior art date
Application number
MX022555A
Other languages
English (en)
Inventor
Agustin Cevallos
Johannes De Wit
Sven Heyland
Original Assignee
Nestle Sa
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 Nestle Sa filed Critical Nestle Sa
Publication of MX174322B publication Critical patent/MX174322B/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
    • 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)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

La presente invención se refiere a procedimiento de preparación de un agente aromatizante, caracterizado por el hecho de que se prepara una mezcla conteniendo un extracto de levístico, un azúcar y una fuente de ácido aminado, se trata termicamente la mezcla por cocción y se concentra la mezcla cocida.
MX022555A 1989-10-06 1990-09-25 Procedimiento de preparacion de un agente aromatizante MX174322B (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CH3655/89A CH679541A5 (es) 1989-10-06 1989-10-06
SG91894A SG91894G (en) 1989-10-06 1994-07-11 Process for preparing a flavourant.

Publications (1)

Publication Number Publication Date
MX174322B true MX174322B (es) 1994-05-06

Family

ID=25693538

Family Applications (1)

Application Number Title Priority Date Filing Date
MX022555A MX174322B (es) 1989-10-06 1990-09-25 Procedimiento de preparacion de un agente aromatizante

Country Status (14)

Country Link
EP (1) EP0421319B1 (es)
AP (1) AP206A (es)
AR (1) AR243739A1 (es)
AT (1) ATE94349T1 (es)
BR (1) BR9004995A (es)
CA (1) CA2026265A1 (es)
CH (1) CH679541A5 (es)
DE (1) DE69003340T2 (es)
DK (1) DK0421319T3 (es)
ES (1) ES2044362T3 (es)
HK (1) HK113994A (es)
MX (1) MX174322B (es)
PT (1) PT95512B (es)
SG (1) SG91894G (es)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH684379A5 (fr) * 1992-08-06 1994-09-15 Nestle Sa Procédé de préparation d'un agent aromatisant.

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5248186B2 (es) * 1973-08-20 1977-12-08
CH604562A5 (es) * 1975-07-25 1978-09-15 Maggi Ag
CH594370A5 (es) * 1975-08-26 1978-01-13 Maggi Ag
DE3502983A1 (de) * 1985-01-30 1986-07-31 Moguntia-Werke Gewürzindustrie GmbH & Co KG, 6500 Mainz Verfahren zur herstellung eines natuerlichen, fluessigen, klaren, stabilen und wasserloeslichen geschmacksbeeinflussers fuer lebensmittel

Also Published As

Publication number Publication date
AP206A (en) 1992-07-27
DE69003340T2 (de) 1994-01-20
SG91894G (en) 1994-10-14
EP0421319A1 (fr) 1991-04-10
PT95512A (pt) 1991-08-14
BR9004995A (pt) 1991-09-10
CA2026265A1 (en) 1991-04-07
PT95512B (pt) 1997-07-31
ES2044362T3 (es) 1994-01-01
HK113994A (en) 1994-10-27
EP0421319B1 (fr) 1993-09-15
AP9000209A0 (en) 1990-10-31
ATE94349T1 (de) 1993-10-15
AR243739A1 (es) 1993-09-30
DE69003340D1 (de) 1993-10-21
DK0421319T3 (da) 1994-01-31
CH679541A5 (es) 1992-03-13

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