FR2625750B1 - PROCESS FOR PRODUCING LIQUID AROMATIC BASES - Google Patents
PROCESS FOR PRODUCING LIQUID AROMATIC BASESInfo
- 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
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)
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)
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)
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 |
-
1988
- 1988-01-07 FR FR8800091A patent/FR2625750B1/en not_active Expired - Fee Related
Also Published As
Publication number | Publication date |
---|---|
FR2625750A1 (en) | 1989-07-13 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
CL | Concession to grant licenses | ||
ST | Notification of lapse |