BOISSONS ET ALIMENTS RESISTANT AUX CHANGEMENTS DE SAVEUR INDUITS PAR LA LUMIERE, LEUR PROCESSUS DE FABRICATION ET COMPOSITIONS CONFERANT UNE TELLE RESISTANCE
HUGHES, PAUL SHANE,BLOKKER, PETER,BROUWER, ERIC RICHARD,ALEWIJN, MARTINUS,VAN DER ARK, RICHARD
申请号：
CA2602082
公开号：
CA2602082C
申请日:
2006.03.28
申请国别(地区):
CA
年份:
2014
代理人:
摘要：
One aspect of the present invention is concerned with a compositioncontaining: (A) at least 10 µg of particular substituted pyrroles per kg ofdry matter； and (B) at least 100 mg per kg of dry matter of a pyranoneselected from the group consisting of maltol, 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one and combinations thereof； which composition, whendissolved in water at a dry solids content of 0.1 wt.%, exhibits: i. anabsorption at 280 nm (A2So) that exceeds 0.01, preferably exceeds 0.05； andii. an absorption ratio A280/560 of at least 100, preferably of at least 200.The present composition can advantageously be used as an additive in beveragesor foodstuffs to prevent or reduce light induced flavour changes. Theinvention also encompasses a process for the manufacture of the aforementionedcomposition.
