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


Citation

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

Abstract / Synopsis

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
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