| 摘要 |
PURPOSE:To eliminate the astringency and bitterness and improve remarkably the flavor without deteriorating the salty taste of potassium chloride, by chelating potassium chloride with an amino acid. CONSTITUTION:An amino acid, e.g. glycine or alanaine, having chelating action on potassium chloride or a substance containing the amino acid in an amount of (1/3) or more based on the potassium chloride is added thereto to form an aqueous solution. An organic acid, e.g. phytic acid, having the chelating action in a necessary amount is then added thereto to adjust the pH to <=4.5, and the resultant aqueous solution containing the potassium chloride is, if necessary, dried. |
