Low sodium, high calcium, protein hydrolysate flavor enhancer and a method prepare thereof.
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 carbon...
| Main Author: | |
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| Format: | Patent |
| Published: |
2011
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| Online Access: | http://psasir.upm.edu.my/id/eprint/21149/ |
| _version_ | 1848844145317117952 |
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| author | Mohamed, Suhaila |
| author_facet | Mohamed, Suhaila |
| author_sort | Mohamed, Suhaila |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | 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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| first_indexed | 2025-11-15T08:26:16Z |
| format | Patent |
| id | upm-21149 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-15T08:26:16Z |
| publishDate | 2011 |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-211492013-06-27T05:00:29Z http://psasir.upm.edu.my/id/eprint/21149/ Low sodium, high calcium, protein hydrolysate flavor enhancer and a method prepare thereof. Mohamed, Suhaila 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. 2011-07-25 Patent NonPeerReviewed Suhaila Mohamed (2011) Low sodium, high calcium, protein hydrolysate flavor enhancer and a method prepare thereof. UNSPECIFIED. |
| spellingShingle | Mohamed, Suhaila Low sodium, high calcium, protein hydrolysate flavor enhancer and a method prepare thereof. |
| title | Low sodium, high calcium, protein hydrolysate flavor enhancer and a method prepare thereof.
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| title_full | Low sodium, high calcium, protein hydrolysate flavor enhancer and a method prepare thereof.
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| title_fullStr | Low sodium, high calcium, protein hydrolysate flavor enhancer and a method prepare thereof.
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| title_full_unstemmed | Low sodium, high calcium, protein hydrolysate flavor enhancer and a method prepare thereof.
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| title_short | Low sodium, high calcium, protein hydrolysate flavor enhancer and a method prepare thereof.
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| title_sort | low sodium, high calcium, protein hydrolysate flavor enhancer and a method prepare thereof. |
| url | http://psasir.upm.edu.my/id/eprint/21149/ |