Patent ID: 7390521
Filing Date: 2008-06-24
Classification: A23L

Abstract:
1. A method for producing a second composition with chicken flavour the method comprising: (a) a providing a first mixture comprising at least one reducing carbohydrate and at least one amino acid that has been kept at a temperature sufficient for the reducing carbohydrate and amino acid to react with each other; and (b) adding to said first mixture a first composition comprising arachidonic acid that is esterified at at least 90% w/w to the glycerol moiety of a triglyceride, wherein the first composition comprises at least 70% w/w of triglycerides and at least 10% w/w of esterified arachidonic acid, to obtain a second mixture; and (c) keeping the second mixture at a temperature sufficient for the chicken flavour to develop, wherein the second mixture is heated between 5 and 60 minutes at a temperature between 70 and 100° C., whereby the second composition is produced.