MX2016014244A - Metodo para secar mezclas de sabores de reaccion. - Google Patents

Metodo para secar mezclas de sabores de reaccion.

Info

Publication number
MX2016014244A
MX2016014244A MX2016014244A MX2016014244A MX2016014244A MX 2016014244 A MX2016014244 A MX 2016014244A MX 2016014244 A MX2016014244 A MX 2016014244A MX 2016014244 A MX2016014244 A MX 2016014244A MX 2016014244 A MX2016014244 A MX 2016014244A
Authority
MX
Mexico
Prior art keywords
reaction flavor
drying reaction
reaction
flavor mixtures
flavor
Prior art date
Application number
MX2016014244A
Other languages
English (en)
Inventor
Ronald Gabbard
Jung-A Kim
BRODOCK Michael
T Hans Keith
Kraut Kenneth
Vuich Richard
Zaorski Mariusz
Original Assignee
Int Flavors & Fragrances Inc
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 Int Flavors & Fragrances Inc filed Critical Int Flavors & Fragrances Inc
Publication of MX2016014244A publication Critical patent/MX2016014244A/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
    • 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
    • A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
    • A23L27/79—Fixation, conservation, or encapsulation of flavouring agents in the form of films
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Seasonings (AREA)
  • Confectionery (AREA)
  • Fats And Perfumes (AREA)

Abstract

Un método para preparar una composición de sabor de reacción; el método incluye los pasos de proporcionar una mezcla de sabor de reacción que contiene un sabor de reacción y agua, secar la mezcla de sabor de reacción en un evaporador de película delgada seguido por el enfriamiento para obtener la composición de sabor de reacción como un sólido; también se describen composiciones de sabor de reacción preparadas por este método y productos de consumo que contienen la composición de sabor de esta forma preparada.
MX2016014244A 2014-04-29 2015-04-29 Metodo para secar mezclas de sabores de reaccion. MX2016014244A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US201461985658P 2014-04-29 2014-04-29
PCT/US2015/028207 WO2015168238A1 (en) 2014-04-29 2015-04-29 Method for drying reaction flavor mixtures

Publications (1)

Publication Number Publication Date
MX2016014244A true MX2016014244A (es) 2017-02-06

Family

ID=54359277

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2016014244A MX2016014244A (es) 2014-04-29 2015-04-29 Metodo para secar mezclas de sabores de reaccion.

Country Status (7)

Country Link
US (1) US20170027205A1 (es)
EP (1) EP3136876B1 (es)
CN (1) CN106455641B (es)
BR (1) BR112016025160B1 (es)
ES (1) ES2717300T3 (es)
MX (1) MX2016014244A (es)
WO (1) WO2015168238A1 (es)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3059009B1 (de) * 2015-02-19 2022-05-04 Symrise AG Verfahren zur lagerung von kühlstoffen
JP6396948B2 (ja) * 2016-06-16 2018-09-26 株式会社明治 ストレプトコッカス・サーモフィルス発酵促進剤
GB201717935D0 (en) * 2017-10-31 2017-12-13 Givaudan Sa Improvements in or relating to organic compounds
CN112041176A (zh) * 2018-05-01 2020-12-04 国际香料和香精公司 用于印刷和干燥香料和香精的系统和方法
CN109135922B (zh) * 2018-07-25 2021-12-17 河南中烟工业有限责任公司 一种基于香味阈值的重组枫槭香精、其重构方法及在卷烟中的应用
CN113662159B (zh) * 2021-08-02 2022-08-23 浙江顶味食品有限公司 一种复合调味料及其制备方法

Family Cites Families (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3879561A (en) * 1972-05-30 1975-04-22 Staley Mfg Co A E Vacuum dried condiments
US3952109A (en) * 1973-02-13 1976-04-20 Far-Mar-Co., Inc. Low salt protein hydrolyzates
US5089278A (en) * 1989-06-02 1992-02-18 Nabisco Brands, Inc. Microwave browning composition
EP0574764A2 (en) * 1992-06-19 1993-12-22 Societe Des Produits Nestle S.A. Drying of alkalised cocoa mass
US5316782A (en) * 1992-10-21 1994-05-31 Brown-Forman Beverage Company Product and process of making a product flavored using a by-product of alcohol production
US5368879A (en) * 1993-07-23 1994-11-29 R. J. Reynolds Tobacco Company Flavorful dry food condiment and process of providing the same
WO1997000313A1 (en) * 1995-06-16 1997-01-03 Tfe Partnership Process for producing high proof liquor
EP1455597B1 (en) * 2001-12-19 2013-04-10 DSM IP Assets B.V. Compositions with a chicken flavour, use and production thereof
US20060045954A1 (en) * 2004-09-01 2006-03-02 Douglas Young Vanilla flavoring compositions
US20080095906A1 (en) * 2006-10-20 2008-04-24 Kraft Foods Holdings, Inc. Continuous thermal process for flavor preparation
CN101032316B (zh) * 2006-12-20 2010-04-21 抚顺市独凤轩食品有限公司 一种半反应香料的加工方法
CN101204249B (zh) * 2007-12-11 2012-05-09 广东中烟工业有限责任公司 一种烟草浸膏的制备方法
CN101513246B (zh) * 2008-02-21 2012-12-05 安琪酵母股份有限公司 一种酵母抽提物、制备方法及其应用
US9119411B2 (en) * 2010-04-16 2015-09-01 Mccormick & Company, Incorporated Melt extrusion encapsulation of flavors and other encapsulates in a carrier containing spices and herbs

Also Published As

Publication number Publication date
EP3136876B1 (en) 2019-01-09
WO2015168238A1 (en) 2015-11-05
CN106455641A (zh) 2017-02-22
EP3136876A1 (en) 2017-03-08
BR112016025160A2 (pt) 2017-08-15
BR112016025160B1 (pt) 2021-11-09
ES2717300T3 (es) 2019-06-20
CN106455641B (zh) 2019-11-26
EP3136876A4 (en) 2017-12-06
US20170027205A1 (en) 2017-02-02

Similar Documents

Publication Publication Date Title
MX2016014244A (es) Metodo para secar mezclas de sabores de reaccion.
MX2017004896A (es) Uso de hexadeca-8, 15-dienal como producto quimico aromatico.
MX2021014663A (es) Il-23a y tnf-alfa orientados y compuesto y sus usos.
MX2018003357A (es) Proceso de compuesto antifungico.
EP3252152A4 (en) Method for mass producing natural killer cell and use of natural killer cell obtained by the method as anti-cancer agent
MX2016011898A (es) Composiciones de compuestos selenoorganicos y metodos de uso de los mismos.
EP3216782A4 (en) Iron amino acid compounds, method for preparing iron amino acid compounds, compositions containing iron amino acid compounds, and uses thereof
PH12016502050A1 (en) Homovanillinic acid ester, in particular, for creating a hot and/or pungent taste sensation
MX2018015298A (es) Metodo para estabilizar proteinas.
PH12017500050A1 (en) Preconception/prenatal/postnatal optimal nutrition system, compositions and kits for use therein, and methods of making and using same
MX2016010447A (es) Composiciones y metodos para tratar diabetes y enfermedades hepáticas.
MX2019008798A (es) Nueva formulacion.
SA518390788B1 (ar) مركب يستهدف إنترلوكين- 23 أ وعامل تنشيط الخلايا البائية واستخداماته
IN2014MU00455A (es)
EP3222157A4 (en) Food composition, containing lactococcus strain as active ingredient, for alleviating hangover
WO2016092561A3 (en) Novel polymorphs of ivacaftor, process for its preparation and pharmaceutical composition thereof
EP3393972A4 (en) PROCESS FOR THE PREPARATION OF IRON EXCHANGE ZEOLITE COMPOSITION (III)
MY184573A (en) Edible fat composition
IN2014CH00304A (es)
HRP20190286T1 (hr) Postupci za pripremu spojeva, kao što su 3-arilbutanali, korisni u sintezi medetomidina
MX2017007931A (es) Nuevas formas cristalinas de la sal de monosodio del foramsulfuron.
EP3196186A4 (en) Method for producing vapor composition containing lactic acid
MX2018007018A (es) Polimero de multiples etapas como aditivo de molienda y metodo de produccion del mismo.
EP3224836A4 (en) Process for foaming polyolefin compositions using fluororesin/citrate mixture as nucleating agent
GB2564185A (en) Process for the preparation of derivatives of benzodioxole