Beverages and foodstuffs resistant to light induced flavor changes, processes for making the same, and compositions for imparting such resistance
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United States of America Patent
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May 21, 2013
Grant Date -
May 24, 2007
app pub date -
Sep 29, 2004
filing date -
Sep 29, 2003
priority date (Note) -
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Abstract
One aspect of the present invention is concerned with a composition comprising caramelised carbohydrate, which composition, when dissolved in water at a dry solids content of 0.1 wt. %, exhibits: i. an absorption at 280 nm (A280) that exceeds 0.01, preferably exceeds 0.05, more preferably exceeds 0.1 and most preferably exceeds 0.3; and ii. an absorption ratio A280/560 of at least 200, preferably of at least 250. Other aspects of the invention relate to a method of manufacturing a beverage or foodstuff that is resistant to light induced flavor changes, said method comprising introducing into said beverage or foodstuff a composition as defined above; and to a process for the manufacture of said composition.
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