A METHOD FOR MAKING A STABILIZED SULFUR-CONTAINING AMINO ACID FORTIFIED FOODSTUFF

摘要

Better tasting and more stable sulfur-containing amino acid fortified foodstuffs are provided. Improved sulfur-containing amino acid fortified foodstuffs, comprising: an intimate mixture of said amino acid and a sulfur-containing amino acid-compatible edible material are disclosed. Some shelf-stable examples of the invention are (1) N-acetyl L-methionine (NALM) suspended in a plastic triglyceride fat or a liquid oil, and (2) said NALM-triglyceride suspension mixed with dry, texturized meat analog granules. The invention provides improved shelf-stable sulfur-containing amino acid fortified foodstuffs by effectively protecting the sulfur-containing amino acid from any "destabilizer components" present in certain foodstuff materials before said sulfur-containing amino acid is mixed with foodstuff materials containing said destabilizer components.