FIELD: food products.
SUBSTANCE: mentioned acid is represented by high eicosanoic acid with chain of n - 6 or high eicosanoic acid with chain of n - 3 that is obtained after oxidising processing. Fish extract, shellfish extract, meat extract, yeast extract, vegetable extract, egg product, soup, sauce, stewed meat or vegetable albumen are used as food products.
EFFECT: improvement of initial taste characteristics of the food product.
24 cl, 20 tbl, 17 ex
| Title | Year | Author | Number |
|---|---|---|---|
| BASIC TASTE IMPROVER CONTAINING HIGHER LONG-CHAIN UNSATURATED FATTY ACID AND/OR ITS ESTER | 2004 |
|
RU2340213C2 |
| 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 |
|
RU2333675C2 |
| MAIN TASTE IMPROVER CONTAINING HIGHER LONG-CHAIN NON-SATURATED FATTY ACID AND/OR ETHER THEREOF | 2004 |
|
RU2423878C2 |
| AGENT AND AGENT-CONTAINING FOOD SUBSTANCE FOR IMPROVING PRINCIPAL FLAVOUR (OPTIONS) | 2004 |
|
RU2328874C2 |
| ANTIOXIDATIVE FAT OR OIL COMPOSITION WITH STABLE TASTE | 2004 |
|
RU2332445C2 |
| FLAVOUR SPICE | 2007 |
|
RU2360441C1 |
| METHOD FOR PRODUCTION OF FLAVORED DRESSINGS | 2005 |
|
RU2300227C2 |
| TASTE INTENSIFYING AGENT, FOOD PRODUCTS OT BEVERAGES CONTAINING TASTE INTENSIFYING AGENT AND TASTE INTENSIFYING METHOD | 2004 |
|
RU2363259C2 |
| LOW-CALORIC FOOD-STUFF | 1991 |
|
RU2095993C1 |
| METHOD OF YOLK BUTTER PREPARATION | 0 |
|
SU1701737A1 |
