FIELD: food processing.
SUBSTANCE: agents for improving the principal flavour and containing the substances of the oxidising decomposition of the high-unsaturated long-chain fatty acid and/or its ether or extract of substances of the oxidising decomposition of the high-unsaturated long-chain fatty acid and/or its ether. The concentration of the said substances is 1 weight percent or more. The food substance which contains the said agents for improving the principal flavour is described.
EFFECT: invention enables marked improvement of principal flavour and production of product with rich and strongly pronounced flavour.
25 cl, 8 tbl, 7 ex
| Title |
Year |
Author |
Number |
| SUPPLEMENT FOR IMPROVING TASTE CONTAINING HIGH EICOSANOIC ACID WITH LONG CHAIN AND/OR COMPOUND ETHER AND SUPPLEMENT-CONTAINING COMPOSITION BASED ON VEGETABLE OIL AND FAT |
2003 |
- Jamaguti Susumu
- Tasima Ikukazu
- Matsuzaki Narikhide
|
RU2333675C2 |
| ANTIOXIDATIVE FAT OR OIL COMPOSITION WITH STABLE TASTE |
2004 |
- Mori Osamu
- Tasima Ikukazu
- Matsuzaki Narikhide
|
RU2332445C2 |
| METHOD OF TASTE MAGNIFIER USAGE CONTAINING HIGH EICOSANOIC ACID WITH LONG CHAIN AND/OR COMPOUND ETHER |
2004 |
- Jamaguti Susumu
- Baba Kejko
- Tasima Ikukazu
- Matsuzaki Narikhide
- Kavaguti Khirokazu
- Khajasi Kazukhiro
- Kuroda Motonaka
|
RU2347385C2 |
| METHOD OF PRODUCING A BIOLOGICALLY ACTIVE ADDITIVE WITH POLY-SATURATED FATTY ACIDS |
2019 |
- Kudriashov Nikita Viktorovich
- Chistiakova Iuliia Evgenevna
|
RU2716970C1 |
| METHOD FOR REMOVING FREE FATTY ACIDS FROM FAT AND OIL OF BIOLOGICAL ORIGIN OR THEIR VAPOR DISTILLATE (VARIANTS) |
2000 |
- Peter Zigfrid
- Vajdner Ehkkkhard
- Dreshner Martin
- Kenig Vol'Fgang
|
RU2242505C2 |
| FOOD FATTY COMPOSITION FOR FUNCTIONAL FEEDING AND METHOD OF PRODUCTION THEREOF |
2006 |
- Trofimov Anatolij Nikiforovich
- Klabukova Irina Nikolaevna
- Kislitsyn Aleksej Nikolaevich
- Tkachenko Jurij Aleksandrovich
|
RU2335146C1 |
| TASTE INTENSIFYING AGENT, FOOD PRODUCTS OT BEVERAGES CONTAINING TASTE INTENSIFYING AGENT AND TASTE INTENSIFYING METHOD |
2004 |
|
RU2363259C2 |
| MEAT MINCE ANALOGUES |
2015 |
- Varadan, Ranjani
- Solomatin, Sergey
- Holz-Schietinger, Celeste
- Cohn, Elysia
- Klapholz-Brown, Ariel
- Shiu, Jennifer Woan-Yi
- Kale, Aniket
- Karr, Jessica
- Fraser, Rachel
|
RU2728653C2 |
| FOOD PRODUCT OR BEVERAGE WITH HIGHLY UNSATURATED FATTY ACID AND PRODUCT PRODUCTION METHOD |
2007 |
- Jura Atsusi
- Jokojama Khitosi
|
RU2444205C2 |
| USE OF AT LEAST ONE BY-PRODUCT OF INDUSTRIAL CLEANING OF VEGETABLE OILS FOR PRODUCING PURIFIED SET OF UNSAPONIFIED SUBSTANCES OF PRODUCT VEGETABLE OIL |
2012 |
- Legran Zhak
- Sonua Aleks
- Boduen Karolin
- Msika Filipp
|
RU2590723C2 |
