HEAT-PROCESSED PRODUCTS HAVING ALTERED MONOMER PROFILES AND PROCESSES FOR CONTROLLING THE EPIMERIZATION OF (-)-EPICATECHIN AND (+)-CATECHIN IN THE PRODUCTS

摘要

A method for controlling the epimerization of (-)-epicatechin to (-)-catechinin an epicatechin-containing product, preferably an edible product, or of (+)-catechin to (+)-epicatechin in a catechin-containing product, comprises thestep of heating the product at a temperature of up to about 200~ C and at a pHof up to about 8. Under either method, the epimerization may be carried out inan open food processor in a reduced oxygen atmosphere or in a closed foodprocessor. The edible product may be pasteurized, boiled, or sterilized duringthe epimerization. Epimerization is minimized by lowering the heatingtemperature, by lowering the pH, and/or by lowering the heating time.Conversely, the epimerization is maximized by increasing the heatingtemperature, by increasing the pH, and/or by increasing the heating time. Theedible product may contain or be a fruit product, a vegetable product, acereal product, a bean product, a nut product, a spice product, or a botanicalproduct.