Odor masking agent for processed meat products
A combination of sucrose fatty acid ester and sodium acetate effectively masks the odor of processed meat products, addressing the inadequacies of existing methods by reducing heating-induced odors without impacting the product's quality.
JP2026116247APending Publication Date: 2026-07-09SAN EI GEN F F I INC
Patent Information
- Authority / Receiving Office
- JP · JP
- Patent Type
- Applications
- Current Assignee / Owner
- SAN EI GEN F F I INC
- Filing Date
- 2025-12-25
- Publication Date
- 2026-07-09
Smart Images
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Abstract
The present invention provides a masking agent for masking the meaty odor emanating from processed meat products, a method for masking, and a method for producing processed meat products with the masked odor. [Solution] A meat odor masking agent comprising a sucrose fatty acid ester with an HLB value of 13 or higher and sodium acetate, with the amount added to the food being 0.001 to 0.03% by mass and 0.1 to 3% by mass, respectively; a meat product containing the odor masking agent; a method for masking the odor of meat products comprising adding a sucrose fatty acid ester with an HLB value of 13 or higher and sodium acetate to food in amounts of 0.001 to 0.03% by mass and 0.1 to 3% by mass, respectively; or a method for producing meat products with masked odors comprising adding a sucrose fatty acid ester with an HLB value of 13 or higher and sodium acetate to food in amounts of 0.001 to 0.03% by mass and 0.1 to 3% by mass, respectively.
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Citation Information
Patent Citations
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