VERFAHREN ZUM REDUZIEREN DER KOCHSALZMENGE IN EINEM NAHRUNGSMITTEL.
摘要
The NaCl content of foodstuffs is reduced by 10-50 wt.% without loss of salt taste by adding up to 10 wt.% of a collagen hydrolysate (I) with a mol.wt. below 50000. More specifically, (I) has a mol.wt. of 2000-50000 and is added in an amt. of 1-4 (esp. 2) wt.%.
申请公布号
DE3781595(D1)
申请公布日期
1992.10.15
申请号
DE19873781595
申请日期
1987.06.10
申请人
DEUTSCHE GELATINE-FABRIKEN STOESS AG, 6930 EBERBACH, DE
