Title: Edible compositions having a meat flavor and processes for making same

Abstract: Processes for imparting a meat flavor to foodstuffs comprising adding thereto a small amount of a processed product of (I) a meat enzymatic digest and, in addition, (II) a sulfur compound such as cysteine or taurine and, if desired, (preferably) (III) thiamine and/or thiazole alkanols and (IV) other free amino acids and/or polypeptides and, in addition, if desired, (V) a monosaccharide and/or a disaccharide, such as sucrose and/or a polysaccharide the product being processed in the absence of any egg (e.g., chicken egg) components; as well as flavoring compositions and flavor enhancing compositions containing such processed products and optional materials and the foodstuffs so obtained.

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Inventors: Chhuy, Lim Chheang (Bougival, FR)
Day, deceased, Edgar Allen (LATE OF Rumson, NJ, US)

Application Number: 451469
Filing Date: 1974-03-15
Publication_date: 1978-03-28
Assignee: International Flavors & Fragrances Inc. (New York, NY)
Primary Class(es): 426/533 426/56, 426/656
Other Classes:
US Patent Ref:

2934437	Apr, 1960	Morton et al.	426/65.
3394015	Jul, 1968	Giacino	426/65.

Other Refs:
Primary Examiner: Jones, Raymond N.
Assistant Examiner: Kepplinger, Esther M.
Attorney: Liberman; Arthur L., Wolffe; Franklin D., Haidt; Harold