SEASONING FROM HYDROLYZED VEGETABLE PROTEINS

摘要

A process in which vegetable proteins are hydrolyzed with concentrated hydrochloric acid, the hydrolyzate is neutralized, first insolubles are separated therefrom and, after standing, second insolubles are separated therefrom. After the separation of the first or second insolubles, the hydrolyzate is subjected to steam distillation under reduced pressure while maintaining the density of the hydrolyzate at a substantially constant value in order to eliminate 1,3-dichloro-propan-2-ol present.