Process for preparing Maillard flavour preparations
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United States of America Patent
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Feb 3, 2015
Grant Date -
Feb 14, 2008
app pub date -
Apr 6, 2005
filing date -
Apr 6, 2004
priority date (Note) -
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Abstract
The present invention relates to a process of producing Maillard flavor preparation, such as process flavors, comprising heating a combination of a carbohydrate source and a nitrogen source in a continuous liquid phase containing at least 10 wt % of an α-hydroxycarboxylic acid component selected from the group of α-hydroxycarboxylic acids according to the following formula (I): R1—CR2(OH)—COOH salts of these acids and combinations thereof. It was found that the flavor preparations so obtained exhibit unique flavor profiles, making them particularly suitable for use in foodstuffs, beverages, pharmaceutics, tobacco products and oral care products.
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