Process flavours with low acrylamide
US-2016249649-A1 · Sep 1, 2016 · US
US11291230B2 · US · B2
| Field | Value |
|---|---|
| Publication number | US-11291230-B2 |
| Application number | US-201716325476-A |
| Country | US |
| Kind code | B2 |
| Filing date | Aug 22, 2017 |
| Priority date | Aug 22, 2016 |
| Publication date | Apr 5, 2022 |
| Grant date | Apr 5, 2022 |
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A flavor composition to be added to a food or drink, which composition contains at least one selected from the group consisting of (−)-mustakone, (+)-mustakone, and a mixture thereof, the drink may be a citrus drink including a citrus, and the citrus may be at least one selected from the group consisting of grapefruit, orange, and lemon.
Opening claim text (preview).
The invention claimed is: 1. A flavor composition to be added to a food or drink, the composition containing at least one selected from the group consisting of (−)-mustakone, (+)-mustakone, and a mixture thereof, in an amount of 0.001 to 100 ppm on a basis of the weight of the flavor composition. 2. The flavor composition according to claim 1 , wherein the food or drink is a drink. 3. The flavor composition according to claim 2 , wherein the drink is a citrus drink including a citrus. 4. The flavor composition according to claim 3 , wherein the citrus is at least one selected from the group consisting of grapefruit, orange, and lemon. 5. A food or drink including the flavor composition according to claim 1 . 6. A method for producing a flavored food or drink, comprising adding the flavor composition according to claim 1 to a food or drink. 7. A food or drink containing at least one selected from (−)-mustakone, (+)-mustakone, and a mixture thereof, in an amount of 0.001 to 100 ppb relative to the weight of the food or drink. 8. The food or drink according to claim 7 , wherein the food or drink is a citrus-like food or drink. 9. A method for producing a flavored food or drink, comprising adding at least one selected from (−)-mustakone, (+)-mustakone, and a mixture thereof to a food or drink, in an amount of 0.001 to 100 ppb relative to the weight of the food or drink. 10. The method for producing a food or drink according to claim 9 , wherein the food or drink is a citrus-like food or drink.
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