| 摘要 |
A method for the production of a self stabilized composition of dipeptide sweeteners useful in cooking and baking applications yields dipeptide granules of substantially uniform spherical shape that fall within a narrow particle size distribution range. The granules produced thereby possess both heat stability and a sustained release mechanism that insures proper and uniform dissolution and dispersion within the baked product. The heat stability is then further enhanced by a pH buffer or weak acid in the granule or by encapsulating said granule with fat, protein, starch or other polymers. |
