Food processing method to avoid non-enzymatic browning

  • US 4,640,840 A
  • Filed: 05/07/1985
  • Issued: 02/03/1987
  • Est. Priority Date: 05/08/1984
  • Status: Expired due to Fees
First Claim
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1. A method for minimizing non-enzymatic browning reactions during heat-processing of liquid foodstuffs having carbohydrate and nitrogenous reactants, comprising the steps of:

  • (a) aseptically heat-processing the carbohydrate components of the liquid foodstuff comprising reducing sugars, aldehydes, ketones, and mixtures thereof;

    (b) aseptically heat-processing the nitrogenous components of the liquid foodstuff comprising proteins and amino acids; and

    (c) combining the aseptically heat-processed components of the liquid foodstuff sub (a) and sub (b) at a temperature of at most 65°

    C.

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