OLIGOSACCHARIDES FOR CREATING FLAVORING PROPERTIES Russian patent published in 2022 - IPC A23L27/21 

FIELD: chemistry.

SUBSTANCE: present invention relates to the use of a special grade of isooligosaccharides for creating flavoring properties during heat treatment of food. The use of isooligosaccharides of the formula (I) R--------------------B or mixtures thereof as flavoring agent precursors is proposed, for example in Maillard or caramelization reactions, to generate at least one odorous substance selected from 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 2,3-butanedione, 2- and 3-methylbutanal, methional, phenylacetaldehyde, 2-acetyl-1-pyrroline and mixtures thereof. R and B are connected with a glycoside bond 1→6. B is a link of aldohexose or ketohexose monosaccharide that contains carbon atom 6 carrying -OH group forming a glycoside bond between R and B. R is X-A-* group, where A is a functionalized monosaccharide link containing carbon atom 1 carrying -OH group forming a glycoside bond, wherein sign * indicates a point of attachment of group R to B, while X is connected to A by means of a covalent bond and is selected from hydrogen, monosaccharide and linear or branched oligosaccharide, wherein such monosaccharides or oligosaccharides can be additionally functionalized.

EFFECT: invention is aimed at an increase in the yield of odorous substances at heat treatment compared to the reaction with glucose and maltose in the same treatment conditions.

16 cl, 15 dwg, 10 tbl, 14 ex