FIELD: food processing industry.
SUBSTANCE: flavoring component (such as coffee flavoring) is integrated with stabilizing agent in amount effective for chemical interaction with undesired compounds to produce stabilized flavoring component, which a) preserves sufficient part of one or more desired flavoring or organoleptic characteristics during storage; b) decreases formation of malodors during component storage. Stabilizing agent preferably represents nucleophile containing nitrogen or sulfur such as sulfur dioxide, sulfites, compounds containing or producing thiols, amines or amino acids, cysteine, glutadion, or enzyme. Stabilized flavoring component of present invention conserves desired flavoring or organoleptic characteristics for at least six month (up to one year or longer).
EFFECT: product of improved quality and prolonged stability.
9 cl, 2 tbl, 12 ex
| Title | Year | Author | Number |
|---|---|---|---|
| FOODSTUFF | 2002 |
|
RU2300902C2 |
| METHOD FOR STABILIZING OF COMPONENT PROVIDING COFFEE AROMA AND FREE FROM STABILIZER | 2003 |
|
RU2322070C2 |
| COFFEE AROMA-CONTAINING COMPONENT AND METHOD OF ITS PREPARATION | 2002 |
|
RU2326550C2 |
| SULPHURIC COMPOUNDS FOR IMPROVEMENT OF COFFEE FLAVOUR AND ITS CONTAINING PRODUCTS | 2004 |
|
RU2372796C2 |
| METHOD FOR REDUCTION OF HYDROXYHYDROQUINONE QUANTITY IN BEVERAGE WITH INTENSIVE AROMA | 2007 |
|
RU2449548C2 |
| USAGE OF THIOETHER TASTE-AND-FLAVOUR ADDITIVES FOR IMPROVEMENT OF TASTE-AND-FLAVOUR PROPERTIES OF COFFEE READY FOR CONSUMPTION AFTER AUTOCLAVING AND STORAGE | 2008 |
|
RU2497366C2 |
| ENHANCED STABILITY AROMATIC COMPOUND | 2009 |
|
RU2504220C2 |
| SET (VERSIONS) AND METHOD FOR PREPARING OF COFFEE BEVERAGE | 2001 |
|
RU2283591C2 |
| AROMATIZED SOLUBLE CREAM POWDER | 1999 |
|
RU2259049C2 |
| MEANS FOR PREPARING OF COFFEE BEVERAGE, CONTAINER FOR SAID MEANS AND METHOD FOR INCREASING STABILITY OF COFFEE CONCENTRATE | 2000 |
|
RU2258383C2 |
