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process for preparing an active umami tomato fraction, active umami tomato fraction and process for adding umami flavor to a food product
process for preparing an active umami tomato fraction, active umami tomato fraction and process for adding umami flavor to a food product
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机译:制备活性鲜味番茄馏分的方法,活性鲜味番茄馏分和向食品添加鲜味的方法
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摘要
The present invention relates to an umami enhancing composition comprising at least one umami enhancing compound, said composition (a) being capable of passing an ultra filtration membrane having a molecular weight cut off of 250 kDa, (b) being substantially free from lycopene, (c) containing a compound of less than 250 kDa, and (d) capable of enhancing the umami taste. Umami active tomato fractions comprising these compositions are also claimed. Such fractions and compositions are suitable for preparing food products.
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