Process to reduce the cooking salt content of a food.
摘要
The sodium chloride content which is present as such in a foodstuff and which determines the flavour is reduced by up to 50% by weight by the addition of collagen hydrolysate without reducing the flavour noticeably.
申请公布号
EP0249863(A2)
申请公布日期
1987.12.23
申请号
EP19870108350
申请日期
1987.06.10
申请人
DEUTSCHE GELATINE-FABRIKEN STOESS & CO.GMBH
发明人
MARGGRANDER, KURT;KOEPFF, PETER, DR.;BRAUMER, KLAUS, DR.
