| abstract |
1469331 Meat flavouring PFIZER Ltd 17 Feb 1975 [18 Feb 1974] 7350/74 Heading A2B A flavouring agent is made by mixing a hexase or pentose monosaccharide with a plastein supplemented with a sulphur containing amino acid and heating the mixture in the presence of water at 80-120‹C. Sodium monoglutamate may be present as a flavour modifier. Suitably the wt. ratio of monosaccharide to supplemented plastein is 1:10 and the supplemented plastein comprises 5-50% by wt. of the sulphur containing amino, acid which may be methionine, cysteine, cystine or lanthionine. The flavouring agent may be incorporated into atextured protein, suitably soya protein in an amount of 0.1 to 10% by wt., optionally with other flavouring agents. |