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

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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...

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Bibliographic Details
Main Author:	Mohamed, Suhaila
Format:	Patent
Published:	2011
Online Access:	http://psasir.upm.edu.my/id/eprint/21149/

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