NL7111988A - - Google Patents

Info

Publication number
NL7111988A
NL7111988A NL7111988A NL7111988A NL7111988A NL 7111988 A NL7111988 A NL 7111988A NL 7111988 A NL7111988 A NL 7111988A NL 7111988 A NL7111988 A NL 7111988A NL 7111988 A NL7111988 A NL 7111988A
Authority
NL
Netherlands
Application number
NL7111988A
Other versions
NL145245B (nl
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 filed Critical
Publication of NL7111988A publication Critical patent/NL7111988A/xx
Publication of NL145245B publication Critical patent/NL145245B/xx

Links

Classifications

    • A—HUMAN NECESSITIES
    • A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
    • A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
    • A24B15/00—Chemical features or treatment of tobacco; Tobacco substitutes, e.g. in liquid form
    • A24B15/18—Treatment of tobacco products or tobacco substitutes
    • A24B15/28—Treatment of tobacco products or tobacco substitutes by chemical substances
    • A24B15/30—Treatment of tobacco products or tobacco substitutes by chemical substances by organic substances
    • A24B15/34—Treatment of tobacco products or tobacco substitutes by chemical substances by organic substances containing a carbocyclic ring other than a six-membered aromatic ring
    • 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
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B9/00—Essential oils; Perfumes
    • C11B9/0003—Compounds of unspecified constitution defined by the chemical reaction for their preparation

Landscapes

  • Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • General Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • General Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Wood Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Polymers & Plastics (AREA)
  • Toxicology (AREA)
  • Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
  • Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
  • Manufacture Of Tobacco Products (AREA)
  • Seasonings (AREA)
  • Fats And Perfumes (AREA)
NL717111988A 1970-09-03 1971-08-31 Werkwijze voor de bereiding van een smaakstof. NL145245B (nl)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US6950570A 1970-09-03 1970-09-03
US16697171A 1971-07-28 1971-07-28

Publications (2)

Publication Number Publication Date
NL7111988A true NL7111988A (de) 1972-03-07
NL145245B NL145245B (nl) 1975-03-17

Family

ID=26750151

Family Applications (1)

Application Number Title Priority Date Filing Date
NL717111988A NL145245B (nl) 1970-09-03 1971-08-31 Werkwijze voor de bereiding van een smaakstof.

Country Status (9)

Country Link
US (1) US3782973A (de)
JP (1) JPS5025019B1 (de)
AU (1) AU448307B2 (de)
BE (2) BE772178A (de)
CA (1) CA935030A (de)
CH (1) CH541934A (de)
FR (1) FR2107123A5 (de)
GB (1) GB1331694A (de)
NL (1) NL145245B (de)

Families Citing this family (31)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3903900A (en) * 1973-05-14 1975-09-09 Int Flavors & Fragrances Inc Tobacco articles and compositions containing 1,2-cyclohexanedione and methods for producing same
JPS53116830U (de) * 1977-02-21 1978-09-18
US4952559A (en) * 1986-10-24 1990-08-28 Gaf Chemicals Corporation Fragrance additive
US5413122A (en) * 1992-02-18 1995-05-09 R. J. Reynolds Tobacco Company Method of providing flavorful and aromatic compounds
GB9706235D0 (en) 1997-03-26 1997-05-14 Dalgety Plc Flavouring agents
ATE310400T1 (de) * 2001-07-20 2005-12-15 Mars Inc Bereitungsverfahren für mit dulce de leche aromatisierte konfektzusammensetzung auf basis von fett und die so hergestellten produkte
US20070178219A1 (en) * 2002-09-19 2007-08-02 Eric Boudreaux Method for Reducing Acrylamide Formation
US20080299273A1 (en) * 2002-09-19 2008-12-04 Ajay Rajeshwar Bhaskar Method of reducing acryalmide by treating a food product
US7393550B2 (en) 2003-02-21 2008-07-01 Frito-Lay North America, Inv. Method for reducing acrylamide formation in thermally processed foods
US20050118322A1 (en) * 2002-09-19 2005-06-02 Elder Vincent A. Method for enhancing acrylamide decomposition
US7811618B2 (en) * 2002-09-19 2010-10-12 Frito-Lay North America, Inc. Method for reducing asparagine in food products
US20070141226A1 (en) * 2002-09-19 2007-06-21 Frito-Lay North America, Inc. Method for Reducing Acrylamide Formation in Thermally Processed Foods
US7267834B2 (en) * 2003-02-21 2007-09-11 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
US20070141225A1 (en) * 2002-09-19 2007-06-21 Elder Vincent A Method for Reducing Acrylamide Formation
US7037540B2 (en) * 2002-09-19 2006-05-02 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
US20050064084A1 (en) * 2002-09-19 2005-03-24 Elder Vincent Allen Method for reducing acrylamide formation in thermally processed foods
US8110240B2 (en) * 2003-02-21 2012-02-07 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
US8157918B2 (en) * 2005-09-30 2012-04-17 Philip Morris Usa Inc. Menthol cigarette
US20070281062A1 (en) * 2006-06-01 2007-12-06 Wilfred Marcellien Bourg Process for Neutralizing Enzymes in Corn
US20080213450A1 (en) * 2007-03-02 2008-09-04 F.B.C. Industries, Inc. Antimicrobials Useful for Beverages
US8486684B2 (en) * 2007-08-13 2013-07-16 Frito-Lay North America, Inc. Method for increasing asparaginase activity in a solution
US20100040750A1 (en) * 2008-08-13 2010-02-18 Assaad Kimberly Nicole Method and apparatus to produce a fried food product having a reduced level of fat and acrylamide
US8284248B2 (en) * 2009-08-25 2012-10-09 Frito-Lay North America, Inc. Method for real time detection of defects in a food product
US20100051419A1 (en) * 2008-08-27 2010-03-04 Pravin Maganlal Desai System, method and apparatus for lowering the variability of temperature, moisture content, and acrylamide level in a food product
US8158175B2 (en) * 2008-08-28 2012-04-17 Frito-Lay North America, Inc. Method for real time measurement of acrylamide in a food product
US9095145B2 (en) * 2008-09-05 2015-08-04 Frito-Lay North America, Inc. Method and system for the direct injection of asparaginase into a food process
US9215886B2 (en) * 2008-12-05 2015-12-22 Frito-Lay North America, Inc. Method for making a low-acrylamide content snack with desired organoleptical properties
US20100255167A1 (en) * 2009-04-07 2010-10-07 Frito-Lay North America, Inc. Method for Reducing Acrylamide in Food Products
WO2017198652A2 (en) 2016-05-19 2017-11-23 Nestec S.A. Flavour generation in food
CN115251455A (zh) * 2022-08-19 2022-11-01 云南中烟工业有限责任公司 一种带有通道结构的多孔气溶胶生成基质棒的制备方法
CN115251456A (zh) * 2022-08-26 2022-11-01 云南中烟工业有限责任公司 一种具有易挥发增香物质的多孔气溶胶生成基质棒的制备方法

Also Published As

Publication number Publication date
GB1331694A (en) 1973-09-26
AU3239671A (en) 1973-02-22
AU448307B2 (en) 1974-04-29
CH541934A (fr) 1973-09-30
NL145245B (nl) 1975-03-17
BE772172A (fr) 1972-03-03
CA935030A (en) 1973-10-09
US3782973A (en) 1974-01-01
FR2107123A5 (de) 1972-05-05
DE2144074A1 (de) 1972-03-16
JPS5025019B1 (de) 1975-08-20
DE2144074B2 (de) 1976-04-15
BE772178A (fr) 1972-03-03

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