Citation
Suhaila Mohamed
(2011)
Low sodium, high calcium, protein hydrolysate flavor enhancer and a method prepare thereof.
UNSPECIFIED.
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.
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Additional Metadata
| Item Type: | Patent |
|---|---|
| Divisions: | Faculty of Food Science and Technology |
| Keywords: | Flavour enhancer; Protein; Low sodium; High calcium; Protein hydrolysate. |
| Depositing User: | Nurul Ainie Mokhtar |
| Date Deposited: | 27 Jun 2013 05:00 |
| Last Modified: | 27 Jun 2013 05:00 |
| URI: | http://psasir.upm.edu.my/id/eprint/21149 |
| Statistic Details: | View Download Statistic |
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