Title:
TASTE MODIFYING INGREDIENT
Document Type and Number:
WIPO Patent Application WO/2022/248603
Kind Code:
A3
Abstract:
A method for making a taste modifying ingredient is provided. The method includes a) heating barely grain at from about 100 °C to about 300 °C for about 1.5 minutes to about 30 minutes to; b) treating the barley grain with a solvent to obtain an extract; and c) recovering the extract, for use as a taste modifying ingredient.
Inventors:
BHOWMIK TARUN (US)
KRAWEC PABLO (US)
DE LEON CLEMENTE MERIELYN (US)
KRAWEC PABLO (US)
DE LEON CLEMENTE MERIELYN (US)
Application Number:
PCT/EP2022/064301
Publication Date:
January 05, 2023
Filing Date:
May 25, 2022
Export Citation:
Assignee:
GIVAUDAN SA (CH)
International Classes:
A23L27/10; A23L2/56; A23L7/10; A23L27/00; C12C5/02
Foreign References:
| CN104222993B | 2016-04-13 | |||
| US20080138466A1 | 2008-06-12 |
Other References:
KIM K. O. ET AL: "Effects of malting conditions on quality characteristics of malt and roasted malt extract", CEREAL CHEMISTRY, vol. 70, no. 4, 1 April 1993 (1993-04-01), US, XP055957938, ISSN: 0009-0352, Retrieved from the Internet
Attorney, Agent or Firm:
GLOBAL PATENTS (CH)
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