US4022920A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Flavoring with Amadori compounds
Assignee: Lever Brothers Co
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Filing: 1975-07-02
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Granted: 1977-05-10
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Expires: 1995-07-02
Abstract
Abstract A creamy, buttery flavor or aroma with a pleasant note, reminiscent of bread is imparted to foodstuffs by heating them under controlled conditions in the presence of Amadori rearrangement compounds, having a melting point below 170 DEG C, of 6-deoxy-aldohexoses, such as e.g. rhamnose, and alpha-amino acids, such as e.g. proline. Frying and cooking fats, including margarine, comprising these Amadori compounds are also described.
Inventors
- 👤 Tamme Doornbos
- 👤 Godefridus Antonius Maria van den Ouweland
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-24 19:36
CPC Classifications
A; A23; A23L; A23L27/00; A23L27/20; A23L27/21; A23L27/215
Claims Analysis
Total Claims: 11
Claim 1
Independent Claim
98 words
A process for preparing a foodstuff having an improved flavor when heated to a temperature of at least about 90° C. comprising admixing the foodstuff or at least one ingredient of the foodstuff with at least one Amadori rearrangement compound in an amount of from about 1 to about 500 parts per million calculated on the foodstuff in the ready-for comsumption form, said Amadori rearrangement compound having a melting point below about 170° C. and being prepared by reacting at least one 6-deoxy-aldohexose with at least one naturally occurring alpha-amino acid, at a temperature below about 90° C.
Claim 2
Dependent Claim
98 words
A process for preparing a foodstuff having an improved flavor when heated to a temperature of at least about 90° C. comprising admixing the foodstuff or at least one ingredient of the foodstuff with at least one Amadori rearrangement compound in an amount of from about 1 to about 500 parts per million calculated on the foodstuff in the ready-for comsumption form, said Amadori rearrangement compound having a melting point below about 170° C. and being prepared by reacting at least one 6-deoxy-aldohexose with at least one naturally occurring alpha-amino acid, at a temperature below about 90° C.
Claim 3
Dependent Claim
21 words
A process according to claim 1 in which the 6-deoxy-aldohexose is selected from the group consisting of rhamnose, fucose and quinovose.
Claim 4
Dependent Claim
20 words
A process according to claim 1 in which the amount is from about 5 to about 100 parts per million.
Claim 5
Dependent Claim
27 words
A process according to claim 1 in which said naturally occurring alpha-amino acid is selected from the group consisting of proline, hydroxyproline, serine and alpha-amino butyric acid.
Claim 6
Dependent Claim
30 words
A process according to claim 1 in which the foodstuff is selected from the group consisting of frying fat, cooking fat, margarine, and other edible emulsions of fat and water.
Claim 7
Dependent Claim
9 words
A foodstuff prepared by the process of claim 1.
Claim 8
Dependent Claim
9 words
A foodstuff prepared by the process of claim 5.
Claim 9
Dependent Claim
115 words
A process for imparting an improved flavor to a foodstuff comprising (1) admixing at least one ingredient of the foodstuff with at least one Amadori rearrangement compound having a melting point below about 170° C., said Amadori rearrangement compound being prepared by reacting at least one 6-deoxy-aldohexose with at least one naturally occurring alpha-amino acid at a temperature below about 90° C. either during or after preparation of said foodstuff to form an admixture containing about 1 to about 500 parts of the Amadori rearrangement compound per million parts of the foodstuff, and (2) heating the admixture obtained to a temperature of at least about 90° C. in order to decompose the Amadori rearrangement compound.
Claim 10
Dependent Claim
115 words
A process for imparting an improved flavor to a foodstuff comprising (1) admixing at least one ingredient of the foodstuff with at least one Amadori rearrangement compound having a melting point below about 170° C., said Amadori rearrangement compound being prepared by reacting at least one 6-deoxy-aldohexose with at least one naturally occurring alpha-amino acid at a temperature below about 90° C. either during or after preparation of said foodstuff to form an admixture containing about 1 to about 500 parts of the Amadori rearrangement compound per million parts of the foodstuff, and (2) heating the admixture obtained to a temperature of at least about 90° C. in order to decompose the Amadori rearrangement compound.
Claim 11
Dependent Claim
26 words
A process of altering the flavor or aroma of foodstuffs which comprises frying or cooking a foodstuff in the presence of the product of claim 7.
References Cited (Backward Citations)
US2446478A
Cited
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1980-05-09 | 1980-11-08 | 1981-05-10 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1984-05-09 | 1984-11-08 | 1985-05-10 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1988-05-09 | 1988-11-08 | 1989-05-10 | $7700.00 | Window Closed / Lapsed |