Umami active fraction and method to prepare the same

Sander Dubbelman; Nikos Mavroudis; Leandro Oliehoek; Peter Ravestein

Umami active fraction and method to prepare the same

Sander Dubbelman (Inventor), Nikos Mavroudis (Inventor), Leandro Oliehoek (Inventor), Peter Ravestein (Inventor)

Applied Sciences Department

Research output: Patent

Abstract

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.

Original language	English
Publication status	Published - 2 Jul 2009

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title = "Umami active fraction and method to prepare the same",

abstract = "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.",

author = "Sander Dubbelman and Nikos Mavroudis and Leandro Oliehoek and Peter Ravestein",

year = "2009",

month = jul,

day = "2",

language = "English",

type = "Patent",

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TY - PAT

T1 - Umami active fraction and method to prepare the same

AU - Dubbelman, Sander

AU - Mavroudis, Nikos

AU - Oliehoek, Leandro

AU - Ravestein, Peter

PY - 2009/7/2

Y1 - 2009/7/2

N2 - 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.

AB - 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.

M3 - Patent

ER -

Umami active fraction and method to prepare the same

Abstract

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