PL154216B1 - The production method of aroma essence of almond-fruit smell - Google Patents

Description

REPUBLIC POLAND PATENT DESCRIPTION 154 216 Patent additional patent n --- Int. Cl. ⁵ A23L 1/235 Reported: 88 04 20 / p. 272013 / Priority - OFFICE PATENT Application announced: 89 10 30 RP Patent description published: 1991 11 29

Creators of the w / mlazek: Piotr Tomasik, Włodzimiero Zawadzki

Authorized by the patent: Agricultural University of Hugona Kołłątaja, Krakow / Poland /

THE METHOD OF REPEATING THE ESSENCE OF A FRAGRANCE 0 ALMOND-FRUIT FRAGRANCE

The present invention relates to a method of weighing an aroma essence with an almond-fruit flavor.

The aromatic essence created in this way can be used to flavor puddings, jellies, ice cream, drinks, chocolate and confectionery products, cakes, cakes, tinctures and many other food products and stimulants. Fragrance essences are either single compounds with a well-known chemical structure and often obtained synthetically, or they are mixtures of many substances.

There are known methods of obtaining aromatic essences by heating monosaccharides of gold amino acids. The types of aromas obtained in this way from glucose are described by RNGrcenshields and AW Maagiilivray in the publication Process Biochemiitry, volume 7, issue 12 from 1972, and the chemistry of the aroma development process is described by G. Janicek, J.Pokorny, J.Davidek in the monograph Chemia życia j ^ane by Wyddiwiictwo NaukowooTTehniczne in Warsaw in 1977. Thus, the reactivity of oC-substituted fatty acids and oC-amino acids with mono- and di-sugars is known to produce aromatic essences, giving nitrogen heterocycles. However, there have been no known methods of extracting aromatic essences as a result of the reaction of oC-hydroxy acids with monosaccharides and disaccharides.

The essence of the method wTOa ^^ n ^ a aromatic essence with an almond-fruit scent (the debt of the invention is that glucose, galactose, fructose, sucrose, ribose or lactose is mixed with oC-hydroxy acid in the form of lactic acid, the mixture containing from 0.1 to 50% by weight of lactic acid ^^ (^ C ^ sculpted general HyOp heated from lh to LOH at a temperature of from ¹⁵⁰ to ²⁰ °° ^C in ensuring condensation products ^{followed ę} then cooled and comminuted by known methods.

Wyynlek is explained in more detail in the embodiment below.

154 216

154 216

E.g., lg of glucose or galactose, or fructose, or sucrose, or ribose, or lactose is mixed with 0.05 kilograms of lactic acid of general formula Ο ^ Η Ο ,, ^, is heated at a temperature of from ¹ 5 ⁰ to ²⁰⁰ ° C lh to Wn in a device ensuring condensation of volatile products. The mixture turns from yellow to brown. The mixture is then cooled and ground. The reaction product is odorless but tasteless and can be used alone as an aromatic additive.

Claims (1)

Patent disclaimer A method of producing an almond-fruity fragrance essence, characterized in that glucose, galactose, fructose, sucrose, ribose or lactose are mixed with sodium hydroxyl acid in the form of lactic acid, the mixture containing 0.1 to 50% by weight of lactic acid of formula total CH 2 H 2 O 4, heated from 1 h to 10 h at 150 to 200 ° C in a condensation apparatus, and then cooled and ground by known methods. Department of Publishing of the UP RP. Circulation 100 copies Price: PLN 3,000