Patent Number: 6,251,443

Title: Method for producing a savory flavor base

Abstract: The present invention relates to a method for producing a flavor base which then can be used to form savory flavor or flavor enhancer products. The method involves enzymatically hydrolyzing cereal grain cereal protein, in particular defatted wheat germ, to produce the flavor base.

Inventors: Chigurupati; Sambasiva R. (Omaha, NE), Parekh; Kantilal G. (Elmwood Park, NJ), May; William A. (Hackettstown, NJ)

Assignee: United Specialty Flavors, Inc.

International Classification: A23J 3/00 (20060101); A23J 3/34 (20060101); A23J 3/18 (20060101); A23L 1/23 (20060101); A23L 1/231 (20060101); A23L 1/221 (20060101); A23L 1/226 (20060101); A23L 001/28 ()

Expiration Date: 06/26/2018