A method for preparing a heat-treated food from a raw ingredient derived from a plant material and containing asparagine and at least one reducing sugar is disclosed. The method includes contacting with the raw ingredient a reagent comprising an amino acid having a relatively low asparagine concentration so that a coating layer is formed. The method also includes heat treating such raw ingredient after such contacting or simultaneously with it. An oil for frying a raw ingredient from a plant material is also disclosed. A food product comprising a matrix of plant-based material having a reaction interface, and a layer at least partially covering the interface wherein the layer has undergone a Maillard reaction due to heat treatment is also disclosed. A food composition comprising a food at least partially coated with a reagent selected from the group consisting of an amino acid-containing compound, an amino acid salt, an amino acid amide, an amino acid ester, and mixtures thereof, provided that the amino acid is not asparagines is also disclosed. A method for preparing a coated food composition is also disclosed.
Inventors:
PURTLE, Ian; (US).
EYAL, Aharon; (IL).
VITNER, Asher; (IL).
Applicant:
CARGILL, INCORPORATED [US/US]; (US) (All Except US).
PURTLE, Ian [US/US]; (US) (US Only).
EYAL, Aharon [IL/IL]; (IL) (US Only).
VITNER, Asher [IL/IL]; (IL) (US Only).