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Heat Processed Products Having Altered Monomer Profiles and Processes For Controlling The Epimerization of (-)-Epicatechin and (+)-Catechin In The Products
Heat Processed Products Having Altered Monomer Profiles and Processes For Controlling The Epimerization of (-)-Epicatechin and (+)-Catechin In The Products
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机译:具有改变的单体特性和控制产品中(-)-表儿茶素和(+)-儿茶素差向异构化的方法的热处理产品
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摘要
A method for controlling the epimerization of (−)-epicatechin to (−)-catechin in an epicatechin-containing product, preferably an edible product, or of (+)-catechin to (+)-epicatechin in a catechin-containing product, comprises the step of heating the product at a temperature of up to about 200° C. and at a pH of up to about 8. Under either method, the epimerization may be carried out in an open food processor in a reduced oxygen atmosphere or in a closed food processor. The edible product may be pasteurized, boiled, or sterilized during the epimerization. Epimerization is minimized by lowering the heating temperature, by lowering the pH, and/or by lowering the heating time. Conversely, the epimerization is maximized by increasing the heating temperature, by increasing the pH, and/or by increasing the heating time. The edible product may contain or be a fruit product, a vegetable product, a cereal product, a bean product, a nut product, a spice product, or a botanical product.
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