Natural Extracts as Food Flavor And Enhancers in Bakery Products:Patent Overview
Natural plant extracts have a history of safe use as food flavorings and known for their antioxidative functionality as a secondary effect. Today research focuses on other plants and fruits that are part of our modern diet.Some of them are claimed that they are widely used as flavor agents with antioxidative properties. Although their antimicrobial effect is limited, their use in combination with other known natural food protectants has been proven to produce a synergistic effect when controlling the growth of unwanted microorganisms. Many companies are focusing on the innovations due to their wide applicability in several food industries including the bakery products. There are patents filed focusing on the compositions, applications. To know more details it is worth going through the patent overview.
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