PROCESS FOR PREPARING A SEASONING

Vegetable proteins are hydrolysed with concentrated hydrochloric acid, the hydrolysate is neutralised, separated from the first crop of insoluble matter and left standing and the second crop of insoluble matter is separated from it. After separation of the aforementioned first and second crops of in...

Ausführliche Beschreibung

Bibliographische Detailangaben

Hauptverfasser:	HIRSBRUNNER, PIERRE, WEYMUTH, HANS
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROTEIN COMPOSITIONS FOR FOODSTUFFS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES WORKING-UP PROTEINS FOR FOODSTUFFS
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