Flavour enhancing fractionated tomato extract and compositions comprising the same

Unilever NV (2008) Flavour enhancing fractionated tomato extract and compositions comprising the same. MX2009002739 (A).

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Abstract

The present invention relates to natural flavour enhancing extracts and compositions comprising the same, for use in foodstuffs and beverages and to a method for producing such extracts. More in particular, the invention provides improved umami taste imparting fractionated tomato extracts having some very special characteristics with regard to the levels and/or ratios of sugars, amino acids and organic acids. The fractionated tomato extracts of the invention are produced by using nano filtration fractionation. The products so obtained posses improved taste enhancing and/or augmenting (umami) effects and are near colourless and essentially devoid of tomato taste and smell. Thus, unlike the prior art products known, this product can be applied in foods in substantial quantities without concomitantly causing any redness of the product and without imparting tomato-like smell or taste.

Item Type: Patent
Subjects: B400 Nutrition
C700 Molecular Biology, Biophysics and Biochemistry
Department: Faculties > Health and Life Sciences > School of Life Sciences > Applied Sciences
Related URLs:
Depositing User: Ay Okpokam
Date Deposited: 21 Feb 2012 08:41
Last Modified: 18 Aug 2015 09:22
URI: http://nrl.northumbria.ac.uk/id/eprint/5474

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