FR2625750B1 - PROCESS FOR PRODUCING LIQUID AROMATIC BASES - Google Patents

PROCESS FOR PRODUCING LIQUID AROMATIC BASES

Info

Publication number
FR2625750B1
FR2625750B1 FR8800091A FR8800091A FR2625750B1 FR 2625750 B1 FR2625750 B1 FR 2625750B1 FR 8800091 A FR8800091 A FR 8800091A FR 8800091 A FR8800091 A FR 8800091A FR 2625750 B1 FR2625750 B1 FR 2625750B1
Authority
FR
France
Prior art keywords
producing liquid
liquid aromatic
aromatic bases
bases
producing
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 - Fee Related
Application number
FR8800091A
Other languages
French (fr)
Other versions
FR2625750A1 (en
Inventor
Francois Emmanuel Mari Brouard
Regis Jacques Ma Septfontaines
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
FLAVOTROP BIOSYSTEMS
Original Assignee
FLAVOTROP BIOSYSTEMS
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by FLAVOTROP BIOSYSTEMS filed Critical FLAVOTROP BIOSYSTEMS
Priority to FR8800091A priority Critical patent/FR2625750B1/en
Publication of FR2625750A1 publication Critical patent/FR2625750A1/en
Application granted granted Critical
Publication of FR2625750B1 publication Critical patent/FR2625750B1/en
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01003—Glucan 1,4-alpha-glucosidase (3.2.1.3), i.e. glucoamylase
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A23L2/04—Extraction of juices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01004—Cellulase (3.2.1.4), i.e. endo-1,4-beta-glucanase
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01007—Inulinase (3.2.1.7)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01015—Polygalacturonase (3.2.1.15)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01021—Beta-glucosidase (3.2.1.21)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01026—Beta-fructofuranosidase (3.2.1.26), i.e. invertase

Landscapes

  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Biotechnology (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
FR8800091A 1988-01-07 1988-01-07 PROCESS FOR PRODUCING LIQUID AROMATIC BASES Expired - Fee Related FR2625750B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR8800091A FR2625750B1 (en) 1988-01-07 1988-01-07 PROCESS FOR PRODUCING LIQUID AROMATIC BASES

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR8800091A FR2625750B1 (en) 1988-01-07 1988-01-07 PROCESS FOR PRODUCING LIQUID AROMATIC BASES

Publications (2)

Publication Number Publication Date
FR2625750A1 FR2625750A1 (en) 1989-07-13
FR2625750B1 true FR2625750B1 (en) 1990-06-01

Family

ID=9362104

Family Applications (1)

Application Number Title Priority Date Filing Date
FR8800091A Expired - Fee Related FR2625750B1 (en) 1988-01-07 1988-01-07 PROCESS FOR PRODUCING LIQUID AROMATIC BASES

Country Status (1)

Country Link
FR (1) FR2625750B1 (en)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2680798B1 (en) * 1991-09-03 1994-09-02 Pernod Ricard PROCESS FOR OBTAINING NATURAL VANILLA FLAVOR BY ENZYMATIC TREATMENT OF THE GREEN VANILLA GUNS OBTAINED.
US5705205A (en) * 1991-09-03 1998-01-06 Pernod Richard Process for the production of natural vanilla extract by enzymatic processing of green vanilla pods, and extract thereby obtained
FR2691880B1 (en) * 1992-06-05 1997-10-31 Mane Fils Sa V PROCESS FOR OBTAINING NATURAL VANILLA FLAVOR BY TREATING VANILLA BEANS AND OBTAINED FLAVOR.
WO2006096884A2 (en) * 2005-03-09 2006-09-14 Cargill, Incorporated Process for obtaining pectin

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR1176251A (en) * 1956-05-29 1959-04-08 Evans Res And Dev Corp Improvements in processes to improve the natural flavor of processed foods
SU549467A1 (en) * 1975-10-29 1977-03-05 Всесоюзный Научно-Исследовательский Биотехнический Институт The method of enzymatic processing of marc pectolytic drug
FR2443265A1 (en) * 1978-12-07 1980-07-04 Cotte Jean Marie Extracting vegetable materials e.g. by maceration - with enzyme treatment before extraction
DE3106250C2 (en) * 1981-02-20 1983-10-13 Dr. Otto Suwelack Nachf. GmbH & Co, 4425 Billerbeck Process for the production of aromatic food products and their use

Also Published As

Publication number Publication date
FR2625750A1 (en) 1989-07-13

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Legal Events

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CL Concession to grant licenses
ST Notification of lapse