Unilever NV, Unilever PLC, Unilever Hindustan, Cambeen Alphonsus Henricus L., Mavroudis Nikolaos, Kerstin Wieland (2010) Umami enhancing composition, food product comprising it and method to prepare the same. WO2010069743 (A1).
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Mavroudis_N_-_Output_1_-_Umami_enhancing_composition.pdf - Published Version Restricted to Repository staff only Download (1MB) |
Abstract
The present invention relates to novel umami enhancing composition which is capable of enhancing the umami taste by at least 5 times. It comprises a glutamic acid to 5 'Adenosine- 5' -monophosphate (5'AMP) ratio of at most 6, and a ratio of the combined amount of (5'IMP and 5'GMP) to 5'AMP of at most 0.75.
| 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: | https://nrl.northumbria.ac.uk/id/eprint/5477 |
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