Title | Low Sodium, High Calcium, Protein Hydrolysate Flavor Enhancer And A Method Prepare Thereof |
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Project Leader | |
Name | Suhaila Mohamed |
Telephone No. | 0389472168 |
mohamed.suhaila@gmail.com | |
Faculty | Food Science and Technologies |
IP Information | |
IP Type | Patent |
Filed Date | 24-12-2007 |
Application No. | PCT/MY2007/000091 |
Country Filing | PCT |
Applicant | Universiti Putra Malaysia |
Granted Date | |
IP Number | - |
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 calsium carbonate or acid; and filtering the hydrolysate through layers of activated carbon and / or calsium carbonate to obtain the flavor enhancer. | |
Technology | Flavour enhancer |
Inventor | Suhaila Mohamed |
Statement of Novelty | |
Work Start Date | |
Work End Date | |
Classification | |
Commercialised Status | |
Faculty | Food Science and Technologies |