| 摘要 |
This invention relates to improved nutritionally useful, amino acid food additives, the method of making them and the fortification of foodstuffs which are deficient in the nutritionally related amino acids. This improved amino acid food additive comprises a uniform dehydrated cocrystalline matrix of (1) an amino acid material, preferably a salt of an essential amino acid material, and (2) an effective amount of a soluble edible cocrystallizer material, preferably sodium chloride, whereby the improved amino acid food additive provided is better-tasting, more stable and less hygroscopic than the free amino acid material alone. A preferred improved amino acid food additive is made by dissolving 118 grams of L-lysine hydrochloride, 62 grams of N-acetyl L-methionine (NALM), 42 grams of L-threonine and 240 grams sodium chloride into 800 grams of water at 150 DEG F. The salts of L-lysine, NALM and L-threonine are provided by neutralizing the solution with sodium hydroxide to a pH of 6.8. Then the solution is freeze dried to provide a stable dehydrated uniform cocrystalline matrix of the salts of said amino acids and NaCl. Peanut butter fortified with this improved additive is more stable and better tasting than one made with free amino acids. |
