The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.

The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.

Date of Patent:
Feb. 03, 2015

Filed:

Apr. 06, 2005
Applicants:

Jan Visser, Huizen, NL;

Harry Renes, Lelystad, NL;

Chris Winkel, Bussum, NL;

Caroline DE Lamarliere, Naarden, NL;

Inventors:

Jan Visser, Huizen, NL;

Harry Renes, Lelystad, NL;

Chris Winkel, Bussum, NL;

Caroline de Lamarliere, Naarden, NL;

Assignee:
Attorney:
Primary Examiner:
Assistant Examiner:
Int. Cl.
CPC ...
A23L 1/227 (2006.01); A23L 1/226 (2006.01); A23L 1/229 (2006.01); A23L 1/231 (2006.01); A23L 1/30 (2006.01);
U.S. Cl.
CPC ...
A23L 1/2275 (2013.01); A23L 1/22642 (2013.01); A23L 1/22678 (2013.01); A23L 1/229 (2013.01); A23L 1/231 (2013.01); A23L 1/3018 (2013.01);
Abstract

The present invention relates to a process of producing Maillard flavor preparation, such as process flavors, comprising heating a combination of a carbohydrate source and a nitrogen source in a continuous liquid phase containing at least 10 wt % of an α-hydroxycarboxylic acid component selected from the group of α-hydroxycarboxylic acids according to the following formula (I): R—CR(OH)—COOH salts of these acids and combinations thereof. It was found that the flavor preparations so obtained exhibit unique flavor profiles, making them particularly suitable for use in foodstuffs, beverages, pharmaceutics, tobacco products and oral care products.


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