FIELD: biotechnologies.
SUBSTANCE: food composition contains 0.000001 to 0.005 wt % γ-Glu-Nva-Gly; 0.005 to 80 wt % of ingredients obtained from pork or veal, and other food ingredients. The invention also relates to a method for obtaining a food product, which involves a phase of addition of a kokumi flavouring agent representing the above composition to other food ingredients; a food product obtained by means of the above method, and a flavouring method of taste and/or smell of food product using the above composition.
EFFECT: invention allows obtaining food composition with agent γ-Glu-Nva-Gly that shows increased activity of CASR in comparison to known equivalents and has improved kokumi flavouring effect.
14 cl, 1 dwg, 10 tbl, 5 ex
| Title | Year | Author | Number |
|---|---|---|---|
| AGENT FOR IMPARTING KOKUMI | 2010 |
|
RU2532834C2 |
| USING PEPTIDES TO IMPART KOKUMI | 2010 |
|
RU2536934C2 |
| LANTHIONINE DERIVATIVES | 2010 |
|
RU2518890C2 |
| YEAST EXTRACT CONTAINING GAMMA-Glu-X OR GAMMA-Glu-X-Gly, AND METHOD OF ITS PRODUCTION | 2010 |
|
RU2496864C2 |
| FLAVOUR COMPOSITION AND EDIBLE COMPOSITIONS CONTAINING SAME | 2014 |
|
RU2662770C2 |
| COMPOUNDS MODULATING THE ACTIVITY OF CALCIUM-SENSITIVE RECEPTORS FOR MODULATING THE KOKUMI TASTE, AND FEED PRODUCTS FOR PETS, CONTAINING SAID COMPOUNDS | 2017 |
|
RU2759563C2 |
| COMPOUNDS THAT MODULATE ACTIVITY OF GPR92 RECEPTORS AND PET FOOD PRODUCTS CONTAINING THEM | 2019 |
|
RU2807217C2 |
| PROTEINS WHICH ARE TASTE AND TASTE MODIFIERS | 2019 |
|
RU2823578C2 |
| METHODS AND COMPOSITIONS OF CONSUMABLE MATERIALS | 2014 |
|
RU2769287C2 |
| ORAL CARE PRODUCTS AND METHODS CONTAINING HYDROXYAPATITE-BINDING PROTEINS | 2016 |
|
RU2745996C2 |
