» Today’s invention describes a brown sugar aromatic fraction for improved beverage or food flavors.
Brown Sugar Aromatic Fraction to Improve Flavor
Reference: WIPO Patent Application WO/2015/152271
Publication date: Oct. 8, 2015
Assignee: Mitsui Sugar Co., Ltd., and Shiono Koryo Kaisha, Ltd.
« This invention relates to a flavor improver based on an eluted brown sugar aromatic fraction.
The fraction is produced by:
a) concentrating a sugar cane squeeze by heating until the Brix value (Bx) becomes 65 to 82, thereby producing a concentrated liquor;
b) distilling the concentrated liquor while heating under ambient pressure, then collecting the steam generated from 110 °C to 130 °C to produce a distillate;
c) passing the distillate through a column in which a synthetic adsorbent has been filled as an immobilization carrier; then
d) allowing the component adsorbed to elute with a solvent, thus producing the eluted fraction. »
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