Document Type and Number:
Japanese Patent JPS5551538
Kind Code:
B2
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.
Application Number:
JP8136175A
Publication Date:
December 24, 1980
Filing Date:
July 01, 1975
Export Citation:
International Classes:
A23C15/12; A23D7/00; A23L27/20; A23L27/21