Title:
INDICATOR FOR DETERMINING TEMPERATURE HISTORY AND METHOD FOR DETERMINING TEMPERATURE HISTORY
Document Type and Number:
WIPO Patent Application WO/2013/054952
Kind Code:
A1
Abstract:
An indicator for determining temperature history and a determining method are provided, which may be used simply, inexpensively, and safely, and which make it possible for consumers themselves to visually determine temperature variations in the storage environment and/or the degree of temperature exposure resulting from the amount of time spent in storage, or the like, and the extent of the impact on quality resulting from temperature exposure, e.g., deterioration in the freshness of foods and beverages. The indicator comprises a composition for determining temperature history which contains a sugar, an amino acid, a pH adjuster, and a solvent, and determines temperature history on the basis of the color tone changes of the composition occurring as a result of Maillard reactions which take place under neutral to weakly basic pH conditions.
Inventors:
ISSHIKI KENJI (JP)
YAMAMOTO TAKASHI (JP)
YAMAMOTO TAKASHI (JP)
Application Number:
PCT/JP2012/077022
Publication Date:
April 18, 2013
Filing Date:
October 12, 2012
Export Citation:
Assignee:
UNIV HOKKAIDO NAT UNIV CORP (JP)
International Classes:
G01N31/22; C09K3/00; G01K11/12; G01K11/16; G01N33/02; A23B4/00; A23B7/00
Foreign References:
| JP2010107226A | 2010-05-13 | |||
| JP2006273395A | 2006-10-12 | |||
| JP2011167166A | 2011-09-01 |
Other References:
SARA I.F.S. MARTINS: "Kinetics of the glucose/ glycine Maillard reaction pathways: influences of pH and reactant initial concentrations", FOOD CHEMISTRY, vol. 92, no. ISS.3, September 2005 (2005-09-01), pages 437 - 448
Attorney, Agent or Firm:
GINZA MARONIE P. C. (JP)
Patent business corporation Ginza horse chestnut patent firm (JP)
Patent business corporation Ginza horse chestnut patent firm (JP)
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Claims: