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]](/style/images/fileicons/application_pdf.png) |
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: | https://nrl.northumbria.ac.uk/id/eprint/5478 |
Actions (login required)
 |
View Item |
Downloads
Downloads per month over past year
