ES403837A1 - A procedure for preparing an saporifero or aromatizing agent. (Machine-translation by Google Translate, not legally binding) - Google Patents
A procedure for preparing an saporifero or aromatizing agent. (Machine-translation by Google Translate, not legally binding)Info
- Publication number
- ES403837A1 ES403837A1 ES403837A ES403837A ES403837A1 ES 403837 A1 ES403837 A1 ES 403837A1 ES 403837 A ES403837 A ES 403837A ES 403837 A ES403837 A ES 403837A ES 403837 A1 ES403837 A1 ES 403837A1
- Authority
- ES
- Spain
- Prior art keywords
- translation
- preparing
- machine
- legally binding
- google translate
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 238000000034 method Methods 0.000 title 1
- 102000002322 Egg Proteins Human genes 0.000 abstract 2
- 108010000912 Egg Proteins Proteins 0.000 abstract 2
- 235000013601 eggs Nutrition 0.000 abstract 2
- 239000000796 flavoring agent Substances 0.000 abstract 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 abstract 1
- 150000001413 amino acids Chemical class 0.000 abstract 1
- 150000001720 carbohydrates Chemical class 0.000 abstract 1
- 239000006185 dispersion Substances 0.000 abstract 1
- 235000014103 egg white Nutrition 0.000 abstract 1
- 210000000969 egg white Anatomy 0.000 abstract 1
- 210000002969 egg yolk Anatomy 0.000 abstract 1
- 235000013345 egg yolk Nutrition 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 235000013355 food flavoring agent Nutrition 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 235000013372 meat Nutrition 0.000 abstract 1
Landscapes
- Seasonings (AREA)
Abstract
A process for preparing a flavoring or flavoring agent having a flavor similar to that of a meat extract, characterized by reacting together, at elevated temperature, at least one suitable saccharide, a suitable amino acid component, and an egg component selected from egg white, egg yolk, or whole egg dispersion. (Machine-translation by Google Translate, not legally binding)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES403837A ES403837A1 (en) | 1972-06-14 | 1972-06-14 | A procedure for preparing an saporifero or aromatizing agent. (Machine-translation by Google Translate, not legally binding) |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES403837A ES403837A1 (en) | 1972-06-14 | 1972-06-14 | A procedure for preparing an saporifero or aromatizing agent. (Machine-translation by Google Translate, not legally binding) |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| ES403837A1 true ES403837A1 (en) | 1975-05-16 |
Family
ID=8461451
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ES403837A Expired ES403837A1 (en) | 1972-06-14 | 1972-06-14 | A procedure for preparing an saporifero or aromatizing agent. (Machine-translation by Google Translate, not legally binding) |
Country Status (1)
| Country | Link |
|---|---|
| ES (1) | ES403837A1 (en) |
-
1972
- 1972-06-14 ES ES403837A patent/ES403837A1/en not_active Expired
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