초록 ▼

The Maillard-type browning reaction between (1) nitrogen containing compounds, such as amino acids, other nitrogen containing proteinaceous materials and nitrogen containing vitamins, and other non-proteinaceous nitrogen containing compounds and (2) such carbonyl compounds (aldehyde or ketone group

The Maillard-type browning reaction between (1) nitrogen containing compounds, such as amino acids, other nitrogen containing proteinaceous materials and nitrogen containing vitamins, and other non-proteinaceous nitrogen containing compounds and (2) such carbonyl compounds (aldehyde or ketone group containing compounds) as reducing sugars is prevented or substantially retarded, so as to improve the storage life, without otherwise altering the properties, of a solid composition containing both the nitrogen compounds and the carbonyl compounds, by separating the nitrogen compounds from the carbonyl compounds with a starch (which may be partially hydrolyzed) having a D.E. number between 0 and 24.

대표청구항 ▼

A non-fluid composition comprising a nitrogen compound and a carbonyl compound capable of undergoing the Maillard-type browning reaction with said nitrogen compound under ambient conditions, wherein a material consisting essentially of a starch having a DE number of from 0 to about 24 physically sep

A non-fluid composition comprising a nitrogen compound and a carbonyl compound capable of undergoing the Maillard-type browning reaction with said nitrogen compound under ambient conditions, wherein a material consisting essentially of a starch having a DE number of from 0 to about 24 physically separates at least a major proportion of said nitrogen compound from said carbonyl compound, whereby said Maillard reaction is prevented or substantially delayed during storage.