Taste components of Maillard include a structured Lipidica stage in which solvents or mixed polar solvents are not water, at least a Maillard reaction product; processing, including a structured Lipidica stage, consists of a Lipid continuous Lipidica stage O and a non-aqueous polar solvent phase, the first and second reagents have a free carbide group and an amino group.

摘要

Maillard flavor composition comprising a Lipid Phase StructuredNon polar Solvent is water or a mixture of polar Solvents in which at least one polar Solvents is not water and at least a Maillard reaction product and Method for making compost;Available Maillard flavor.