Low salt-sugar based protein hydrolyzates

Details Low salt-sugar based protein hydrolyzates Low salt-sugar based protein hydrolyzates

A - Human Necessities

23

L

99/50, 99/139.07

A23L 1/231 (2006.01) A23J 1/14 (2006.01)

Patent

CA 1044947

ABSTRACT OF THE DISCLOSURE A process for preparing substantially salt-free, sugar-based flavor enhancers comprises hydrolyzing protein in hydrochloric acid; liquefying starch, preferably with alpha-amylase; and admixing the hydrolyzed protein, the liquefied starch and an enzyme selected from amyloglucosidase and .beta.-D glucoside glucohydrolyase at a pH in the range 3.5 to 5, preferably 3.5 to 4.0, and a temperature in the range 40 to 75°C, preferably 60°C, whereby the enzyme and the liquefied starch react in site to produce reducing sugars which in turn react with the hydrolyzed protein to form the substantially salt-free, sugar- based protein hydrolyzates.

239867

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