FLAVOURING COMPOSITION AND METHOD OF FLAVOURING FOODSTUFFS OR BEVERAGES

WIPO Patent Application WO2005041689

A3

One aspect of the present invention is concerned with a flavouring composition containing at least 5 %, preferably at least 10 %, more preferably at least 15 % and most preferably at least 20 % by weight of dry matter of glycine hydrochloride. The flavouring composition according to the invention is particularly suitable for use in low pH water based foodstuffs and beverages. Other aspects of the invention relate to the use of the aforementioned flavouring composition for flavouring foodstuffs or beverages and to foodstuffs or beverages to which 10 glycine hydrochloride has been added.

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DEN OUDEN FRANCISCUS WILHELMUS (NL)
VAN DEN AKKER-MIGCHELSEN JUDIT (NL)
OLSMAN HERMAN (NL)
CORNELISSEN JOHANNES MATTHEUS (NL)

PCT/NL2004/000759

September 29, 2005

October 29, 2004

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QUEST INT (NL)
DEN OUDEN FRANCISCUS WILHELMUS (NL)
VAN DEN AKKER-MIGCHELSEN JUDIT (NL)
OLSMAN HERMAN (NL)
CORNELISSEN JOHANNES MATTHEUS (NL)

A23L27/00; A23L27/10; A23L27/21; A23L27/22; A23L27/23; A23L27/30; (IPC1-7): A23L1/221; A23L1/227; A23L1/228; A23L1/229; A23L1/236; A23L1/22

EP0181421A1	1986-05-21
US3806608A	1974-04-23
EP0582036A1	1994-02-09
US4163803A	1979-08-07
US5432160A	1995-07-11

PATENT ABSTRACTS OF JAPAN vol. 014, no. 466 (C - 0768) 11 October 1990 (1990-10-11)

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