LOW SODIUM, HIGH CALCIUM 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. ® KIPO & WIPO 2009