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Low sodium, high calcium, protein hydrolysate flavor enhancer and a method prepare thereof.

Suhaila Mohamed. (2011) Low sodium, high calcium, protein hydrolysate flavor enhancer and a method prepare thereof.

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Abstract

A method to produce flavor enhancer comprises the steps of hyrolyzing protein source in presence of catalysts at an operating temperature of 25 ⁰C; maintaining the pH of hydrolyzing process; deactivating the catalysts in the hydrolysate; adjusting pH of the hydrolysate to 3.5-4.5 with calcium carbonate or acid; and filtering the hydrolysate through layers of activated carbon and / or calcium carbonate to obtain the flavor enhancer.

Item Type:Patent
Keyword:Flavour enhancer; Protein; Low sodium; High calcium; Protein hydrolysate.
Faculty or Institute:Faculty of Food Science and Technology
ID Code:21149
Deposited By: Nurul Ainie Mokhtar
Deposited On:27 Jun 2013 13:00
Last Modified:27 Jun 2013 13:00

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