Title:
Enzymatic process
Document Type and Number:
Japanese Patent JP6114715
Kind Code:
B2
Abstract:
Provided is an enzymatic process that hydrolyzes celery plant material to form a salt-enhancing ingredient, the formed salt-enhancing ingredient, food products comprising said salt-enhancing ingredient and a method of enhancing the salty taste of food products.
Inventors:
Bowmic, Thalang
Myaka, Stephka, Ivanova
Van Lehr-Sam, Joan, Peter
Smith, Roy, Wade
Myaka, Stephka, Ivanova
Van Lehr-Sam, Joan, Peter
Smith, Roy, Wade
Application Number:
JP2014093019A
Publication Date:
April 12, 2017
Filing Date:
April 28, 2014
Export Citation:
Assignee:
Givaudan SA
International Classes:
A23L27/00; C12P21/06; A23L27/21; A23L27/24; A23L27/40; A23L33/185
Domestic Patent References:
| JP2006075084A | ||||
| JP1309655A | ||||
| JP3191767A | ||||
| JP5103624A | ||||
| JP2005298489A |
Foreign References:
| WO2001039613A1 | ||||
| WO2007013426A1 |
Attorney, Agent or Firm:
Tomomi Yago
Kiyoji Kuzuwa
Kiyoji Kuzuwa