Beverages and foodstuffs resistant to light induced flavour changes, processes for making the same, and compositions for imparting such resistance
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United States of America Patent
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Jan 31, 2017
Grant Date -
Sep 4, 2008
app pub date -
Mar 28, 2006
filing date -
Mar 29, 2005
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Abstract
One aspect of the present invention is concerned with a composition containing:
- (A) at least 10 μg of particular substituted pyrroles per kg of dry matter; and(B) at least 100 mg per kg of dry matter of a pyranone selected from the group consisting of maltol, 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one and combinations thereof;which composition, when dissolved in water at a dry solids content of 0.1 wt. %, exhibits:i. an absorption at 280 nm (A280) that exceeds 0.01, preferably exceeds 0.05; andii. an absorption ratio A280/560 of at least 100, preferably of at least 200. The present composition can advantageously be used as an additive in beverages or foodstuffs to prevent or reduce light induced flavor changes. The invention also encompasses a process for the manufacture of the aforementioned composition.
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