SAGALOWICZ LAURENT,DAVIDEK TOMAS,VITON FLORIAN,YU HAIQING,LESER MARTIN
申请号：
IN8889/DELNP/2010
公开号：
IN2010DN08889A
申请日:
2010.12.13
申请国别(地区):
IN
年份:
2012
代理人:
摘要：
The invention provides methods for making Maillard flavor compositions in a structured lipid phase using Maillard reactants, e.g., reducing sugars and amino groups. The structured lipid phase comprises from about 0.3% to about 95% aqueous solvent and from about 5% to about 99.7% lipid plus emulsifier. The compositions are useful for enhancing the palatability of foods, dietary supplements, medicaments, and the like.
