| 摘要 |
A thermally stable table salt substitute which comprises a complex of a heat stable dipeptide containing at least one cycloalkyl amino acid residue in the peptide molecule and a polysaccharide gum stabilizer. Preferred dipeptides are those formed from coupling taurine with cycloalkyl ornithine or cycloalkyl lysine or ornithine coupled with cycloalkyl alanine. Preferred gums are gum tragacanth or gum acacia which are complexed with the peptides. The ratio of the peptide to the gum can vary considerably depending on the end use of the seasoning composition and texture required of the product. |
