JPH0448414B

The sodium chloride content which is present as such in a foodstuff and which determines the flavour is reduced by up to 50% by weight by the addition of collagen hydrolysate without reducing the flavour noticeably.

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Bibliographische Detailangaben
Hauptverfasser:	KURAUSU BUROIMAA, KURUTO MARUKUGURANDAA, PEETAA KEPUFU
Format:	Patent
Sprache:	eng
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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Beschreibung
Zusammenfassung:	The sodium chloride content which is present as such in a foodstuff and which determines the flavour is reduced by up to 50% by weight by the addition of collagen hydrolysate without reducing the flavour noticeably.