SAGALOWICZ, Laurent,DAVIDEK, Tomas,VITON, Florian,YU, Haiqing,LESER, Martin
申请号：
ES09798237
公开号：
ES2556800T3
申请日:
2009.06.22
申请国别(地区):
ES
年份:
2016
代理人:
摘要：
A Maillard flavoring composition, which comprises a structured lipid phase, and at least one Maillard reaction product, produced by a method, which comprises: a) manufacturing a structured lipid phase, which comprises a continuous lipid phase, made from liquid oil, and a dispersed aqueous phase, which comprises an aqueous solvent, wherein, the aqueous phase, contains at least one first reagent, which has a free carbonyl group, and second reagent, which has an available amino group, for the reaction with the free carbonyl, in the first reagent； wherein, the stage of performing a structured lipid phase, comprises mixing the lipid and the aqueous solvent, to generate a structured lipid phase, wherein, the mixing stage, is sufficient to form an emulsion of the water-in-oil type, or a water-in-oil microemulsion, and wherein, the stage of performing the structured lipid phase, comprises adding one or more emulsifiers, before mixing, or during mixing, emulsifying, or stabilizing, or both, the stabilizer , the structured lipid phase； and (b) incubating the structured lipid phase, at a temperature within ranges ranging from 60 ° C to 180 ° C. and for a period of time ranging from 1 minute to 12 hours, sufficient for a Maillard reaction to occur, between the first and second reagents, such that at least one Maillard reaction product is formed.Una composición aromatizante de Maillard, la cual comprende una fase lípida estructurada, y por lo menos un producto de reacción de Maillard, producida mediante un procedimiento, el cual comprende: a) fabricar una fase lípida estructurada, la cual comprende una fase lípida continua, realizada a base de aceite líquido, y una fase acuosa dispersada, la cual comprende un disolvente acuoso, en donde, la fase acuosa, contiene por lo menos un primer reactivo, el cual tiene un grupo carbonilo libre, y segundo reactivo, el cual tiene un grupo amino disponible, para la reacción con el carbonilo libre, en el primer reactivo； en donde, la etapa de
