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Heat treated products having modified monomer properties and methods for controlling epimerization of (−)-epicatechin and (+)-epicatechin in the product
Heat treated products having modified monomer properties and methods for controlling epimerization of (−)-epicatechin and (+)-epicatechin in the product
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机译:具有改性单体性能的热处理产品以及控制产品中(-)-表儿茶素和(+)-表儿茶素差向异构化的方法
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摘要
A method for controlling the isomerization of (-)-epicatechin to (-)-catechin in an epicatechin-containing product, preferably an edible product, which method comprises the step of heating the product at a temperature of up to about 190° C. and at a pH of up to about 8. A method for controlling the isomerization of (+)-catechin to (+)-epicatechin in a catechin-containing product, preferably an edible product, which method comprises the step of heating the product, at a temperature of up to about 190° C. and at a pH of up to about 8. Preferably, the temperature is from about 72° C. to about 125° C., the pH is from about 4 to about 7, and the time is at least about 15 seconds. Under either method, the isomerization 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 isomerization. The isomerization is minimized by lowering the heating temperature, by lowering the pH, and/or by lowering the heating time. Conversely, the isomerization 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, or a spice product.
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