Umami active fraction and method to prepare the same

Unilever NV, Unilever PLC, Unilever Hindustan, Dubbelman Sander, Mavroudis Nikolaes, Oliehoek Leandro (2009) Umami active fraction and method to prepare the same. WO2009080763 (A2).

[img] PDF (Patent)
Mavroudis_N_-_Output_3_-_Umami_active_fraction.pdf - Published Version
Restricted to Repository staff only

Download (1MB)

Abstract

The present invention relates to an umami enhancing composition comprising at least one umami enhancing compound, said composition (a) being capable of passing an ultra filtration membrane having a molecular weight cut off of 250 kDa, (b) being substantially free from lycopene, (c) containing a compound of less than 250 kDa, and (d) capable of enhancing the umami taste. Umami active tomato fractions comprising these compositions are also claimed. Such fractions and compositions are suitable for preparing food products.

Item Type: Patent
Subjects: B400 Nutrition
C700 Molecular Biology, Biophysics and Biochemistry
Department: Faculties > Health and Life Sciences > Applied Sciences
Related URLs:
Depositing User: Ay Okpokam
Date Deposited: 21 Feb 2012 08:41
Last Modified: 24 Oct 2017 11:26
URI: http://nrl.northumbria.ac.uk/id/eprint/5478

Actions (login required)

View Item View Item

Downloads

Downloads per month over past year

View more statistics


Policies: NRL Policies | NRL University Deposit Policy | NRL Deposit Licence