Meat-flavoured potato fluid extract prepn. - by heat-precipitating protein, filtering supernatant liq. and collecting middle extract fraction

Plant protein-based flavouring material, having a bouillon- type taste, is prepd. by precipitating the heat-coagulatable proteins from amniotic potato fluid by heating. The ppte. is separated. The clear-phase obtd. is passed over or through a bed of a polyacrylamide- or crosslinked dextran gel, esp. "Sephadex G-10" "G-15" and/or "G-25" (RTM). The charged adsorbent is washed with demineralised water. Three consecutive protein-contg. extract fractions are washed out. Compared with extractants, the fractions have markedly reduced transmission for light having wave-length 220 nm. The 2nd extract fraction is collected, opt. conc. to dryness and recovered as prod. An economic use is found for a polluting waste material. The 2nd, tasty fraction forms 50-70% of total amount. This fraction is easily dried, as opposed to meat extracts or soya sauces. The fraction is an easily digested protein source, e.g. for diets; contains 10-20% K citrate making it a useful K-source; could have therapeutic effects in stomach ailments.