abstract |
The invention is directed to a method for improving, enhancing or modifying the foodstuff through the addition of an effective amount of Formula I n n n n n n n n n n wherein R can be selected from the group consisting of —CH 2 , —OH, and n n n n n n n n n n wherein R 1 can be a C 3 -C 20 saturated or unsaturated straight chain hydrocarbon moiety. |