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Taste-modification composition and method for stabilizing taste-modifier

  • US 5,405,641 A
  • Filed: 11/22/1993
  • Issued: 04/11/1995
  • Est. Priority Date: 05/22/1990
  • Status: Expired due to Fees
First Claim
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1. A taste-modification composition which comprises (a) one part by weight or more salt, (b) one part by weight or more carbohydrate and (c) one part by weight or more total parts by weight of one or more selected from the group consisting of organic acid, amino acid, and protein, the parts by weight being based on the part by weight of said taste modifier comprising curculin, with the proviso that the total added amount (a), (b) and (c) is 5 to 1,000 parts by weight, added to fresh Curculigo latifolia fruits, processed fruits thereof or a curculin-containing material obtained therefrom;

  • and whereinsaid salt is one or more selected from the group consisting of sodium chloride, sodium phosphate, sodium carbonate and sodium acetate;

    said carbohydrate is selected from the group consisting of lactose, glucose, sucrose, soluble starch, and dextrin;

    said organic acid is selected from the group consisting of malic acid, lactobionic acid and ascorbic acid;

    said amino acid is selected from the group consisting of cysteine, glycine, and alanine; and

    said protein is selected from the group consisting of albumin, gelatin, casein, whey, skim milk powder and egg albumin.

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