A process for the prevention and/or reduction of maillard reaction in a foodstuff containing a protein, a peptide or an amino acid and a reducing sugar

Details for Australian Patent Application No. 2002219422 (hide)

Owner Danisco A/S

Inventors Petersen, Lars Wexoe; Soe, Jorn Borch

Agent FB Rice

Pub. Number AU-B-2002219422

PCT Pub. Number WO02/39828

Priority 0028119.6 17.11.00 GB; 60/256,902 19.12.00 US

Filing date 16 November 2001

Wipo publication date 27 May 2002

Acceptance publication date 13 July 2006

International Classifications

A23L 3/3571 (2006.01) Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs

A23C 19/06 (2006.01) Cheese

A23C 19/09 (2006.01) Cheese

A23L 1/015 (2006.01) Foods or foodstuffs - Removal of unwanted matter, e.g. deodorisation, detoxification

A23L 1/217 (2006.01) Foods or foodstuffs

A23L 1/27 (2006.01) Foods or foodstuffs - Colouring or decolouring of foods

Event Publications

13 July 2006 Application Accepted

  Published as AU-B-2002219422

9 November 2006 Standard Patent Sealed

5 July 2012 Alteration of Name

  The name of the patentee has been altered to DuPont Nutrition BioSciences ApS

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