PROCEDIMIENTO PARA ELIMINACION DEL SABOR AMARGO DE UN HIDROLIZADO DE PROTEINAS E HIDROLIZADO SIN SABOR AMARGO Y DESPROVISTO DE APLICACIONES FARMACOLOGICAS ASI OBTENIDO

摘要

The invention relates to the treatment of protein hydrolysates with a view to reducing their content of bitter substances. This process comprises contacting the hydrolysate with a solid ligneous adsorbent of vegetable origin, for example based on carob, and collecting the debittered hydrolysate after separation from the adsorbent.