| 摘要 |
1,233,355. Flavour improver. TAKEDA YAKUHIN KOGYO K.K. 17 Feb., 1969 [20 Feb., 1968; 19 Nov., 1968], No. 8377/69. Heading A2B. [Also in Division C2] The flavour of a food or beverage is improved by incorporating therein as a seasoning ingredient 2-benzylthioinosine- 51-phosphate or a physiologically acceptable salt thereof, e.g. an alkali metal-, alkaline earth metalammonium-, or non-toxic amine salt. The 2-benzylthioinosine phosphate may be added as such or in solution in water or a palatable and edible organic solvent, e.g. alcohol, and is preferably used in conjunction with monosodium glutamate and if desired other condiments, e.g. disodium 51-guanylate or sodium succinate. If desired the composition of 2-benzylthioinosine 5<SP>1</SP>-phosphate and monosodium glutamate may be coated with a coating agent such as an eliphatic ester of a sugar, e.g. sucrose fatty acid ester, gelatin, casein, an edible wax, stearic acid, a vegetable protein or a monoglyceride. |
