Procédés pour régler la viscosité d'hydrolysats de protéines.

摘要

Methods for controlling the viscosity of protein hydrolysates by adjusting their magnesium and calcium content are disclosed. The viscosity may be reduced by adding a pyrophosphate or other precipitating agent to the hydrolysate and then removing the magnesium and/or calcium precipitate that is formed thereby. Alternatively, the viscosity may be increased by adding a magnesium and/or calcium containing source.