发明名称 |
LOW SODIUM, HIGH CALCIUM, PROTEIN HYDROLYSATE FLAVOR ENHANCER AND A METHOD PREPARE THEREOF |
摘要 |
A method to produce flavor enhancer comprises the steps of hydrolyzing protein source in presence of catalysts at an operating temperature of 25° C. to 60° C. and pH 4 to 8 to form hydrolysate; or using strong acid on defatted protein source at high temperature above 95° C.; maintaining the pH of the hydrolyzing process; deactivating the catalysts in the hydrolysate; adjusting pH of the hydrolysate to 3.5-4.5 with calcium carbonate or acid; and filtering the hydrolysate through layers of activated carbon and/or calcium carbonate to obtain the flavor enhancer. |
申请公布号 |
EP2094111(A4) |
申请公布日期 |
2011.04.06 |
申请号 |
EP20070860859 |
申请日期 |
2007.12.24 |
申请人 |
UNIVERSITY PUTRA MALAYSIA |
发明人 |
MOHAMED, SUHAILA |
分类号 |
A23L27/20;A23L27/00;A23L27/21;A23L27/50 |
主分类号 |
A23L27/20 |
代理机构 |
|
代理人 |
|
主权项 |
|
地址 |
|