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Priority to EC2000003517ApriorityCriticalpatent/ECSP003517A/en
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La presente invención describe un proceso para incrementar el sabor frutal de productos alimenticios con un contenido reducido de material de fruta, que comprende agregar a los mismos una composición amilácea que resulta de un proceso en donde una pasta de harina de cereal se sujeta primero a impregnación y posteriormente es esteralizada a a un acidificada y/o fermentada.The present invention describes a process for increasing the fruit flavor of food products with a reduced content of fruit material, which comprises adding to them a starchy composition resulting from a process in which a cereal flour paste is first subjected to impregnation. and later it is esteralizada aa acidified and / or fermented.
EC2000003517A2000-06-062000-06-06
PROCESS TO INCREASE THE FRUIT TASTE OF FOOD PRODUCTS
ECSP003517A
(en)
PROCESS TO INCREASE FRUIT FLAVOR, OF FOOD PRODUCTS WITH A REDUCED CONTENT OF FRUIT MATERIAL, THE AMILACEA COMPOSITION OF APPLICATION OF THIS PROCESS AND THE FOOD PRODUCTS AS OBTAINED
METHOD FOR OBTAINING AN EXPANDED FOOD PRODUCT, EXPANDED FOOD PRODUCT AND USE OF AN AMYLOPECTIN ALMID that does not derive from CEREAL to PREPARE AN EXPANDED FOOD PRODUCT.
full-bodied flavor enhancer, method for enhancing the effect thereof, vegetable oil fat composition, food, and method for enhancing the full-bodied flavor of a food