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Umami active fraction and method to prepare the same

By Sander Dubbelman, Nikos Mavroudis, Leandro Oliehoek and Peter Ravestein

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

Topics: B400, C700
Year: 2009
OAI identifier: oai:nrl.northumbria.ac.uk:5478
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