Method for improving the flavor characteristics of potato products
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United States of America Patent
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Sep 3, 1991
Issued Date -
N/A
app pub date -
Aug 15, 1990
filing date -
Dec 7, 1987
priority date (Note) -
Expired
status (Latency Note)
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Abstract
A method for improving the flavour characteristics of potato products which are to be fried, which comprises treating the potato product before frying with a flavour mixture consisting essentially of the product obtained by heating a mixture of a reducing sugar, amino acid and a sulphur donor compound to a temperature between 70.degree. and 180.degree. C.
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