Abstract

The present invention relates to a method for cooking, dehydrating and/or candying food in a cooking liquid comprising at least 50% glycerol, heated to a temperature of between 40°C and 171°C. It also relates to a food that has been subjected to heat until a Maillard reaction is obtained, and that contains at least 10% glycerol.

IPC Classes  ?

• A23B 7/022 - DehydratingSubsequent reconstitution with addition of chemicals
• A23B 7/08 - Preserving with sugars
• A23L 5/10 - General methods of cooking foods, e.g. by roasting or frying
• A23L 19/00 - Products from fruits or vegetablesPreparation or treatment thereof
• A23L 29/30 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing carbohydrate syrupsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugarsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugar alcohols, e.g. xylitolFoods or foodstuffs containing additivesPreparation or treatment thereof containing starch hydrolysates, e.g. dextrin
• A23F 5/02 - Treating green coffeePreparations produced thereby
• A23F 5/04 - Methods of roasting coffee
• A23L 19/18 - Roasted or fried products, e.g. snacks or chips

Abstract

The invention relates to a method for extracting and stabilising phycocyanin from at least one material containing same. Said method is characterised in that same includes a step of macerating the material or materials in glycerol or a water/glycerol mixture.

IPC Classes  ?

• A61K 35/74 - Bacteria
• A23L 1/00 - Foods or foodstuffs; Their preparation or treatment (preservation thereof in general A23L 3/00)
• A61K 8/00 - Cosmetics or similar toiletry preparations
• A61P 43/00 - Drugs for specific purposes, not provided for in groups