Sagalowicz, Laurent,Viton, Florian,Leser, Martin,Yu, Haiqing,Davidek, Tomas
申请号：
AU2009271740
公开号：
AU2009271740B2
申请日:
2009.06.22
申请国别(地区):
AU
年份:
2014
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 emulsifϊer. The compositions are useful for enhancing the palatability of foods, dietary supplements, medicaments, and the like.
