Beverages and foodstuffs resistant to light induced flavour changes, processes for making the same, and compositions for imparting such resistance

摘要

One aspect of the present invention is concerned with a composition containing: (A) at least 10 mug of particular substituted pyrroles per kg of dry matter; and (B) at least 100 mg per kg of dry matter of a pyranone selected from the group consisting of maltol, 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one and combinations thereof; which composition, when dissolved in water at a dry solids content of 0.1 wt. %, exhibits: i. an absorption at 280 nm (ASUB280/SUB) that exceeds 0.01, preferably exceeds 0.05; and ii. an absorption ratio ASUB280/560 /SUBof at least 100, preferably of at least 200. The present composition can advantageously be used as an additive in beverages or foodstuffs to prevent or reduce light induced flavour changes. The invention also encompasses a process for the manufacture of the aforementioned composition.