Method for preventing off-flavor in beverage composition
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United States of America Patent
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Mar 6, 2012
Grant Date -
Sep 3, 2009
app pub date -
Jun 9, 2006
filing date -
Jun 10, 2005
priority date (Note) -
Expired
status (Latency Note)
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Abstract
A beverage composition is disclosed that comprises a mixture of a protein hydrolysate and vitamin B2, and also contains an amount of ascorbic acid sufficient to prevent the generation of an off-flavor when the mixture is exposed to light. The off-flavor generated upon exposure to light can be reduced in accordance with the beverage composition of the present invention. Also disclosed is a method for preventing an off-flavor in a beverage composition containing a protein hydrolysate and vitamin B2, and a process for producing a beverage composition containing a protein hydrolysate and vitamin B2. Furthermore, an agent for preventing an off-flavor in a beverage composition containing a protein hydrolysate and vitamin B2, wherein the agent comprises ascorbic acid as an active ingredient is disclosed.
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