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filingDate 2007-12-24-04:00^^<http://www.w3.org/2001/XMLSchema#date>
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publicationDate 2009-12-24-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber US-2009317510-A1
titleOfInvention Low sodium, high calcium, protein hydrolysate flavor enhancer and a method prepare thereof
abstract A method to produce flavor enhancer comprises the steps of hydrolyzing protein source in presence of catalysts at an operating temperature of 25° C. to 60° C. and pH 4 to 8 to form hydrolysate; or using strong acid on defatted protein source at high temperature above 95° C.; maintaining the pH of the hydrolyzing process; deactivating the catalysts in the hydrolysate; adjusting pH of the hydrolysate to 3.5-4.5 with calcium carbonate or acid; and filtering the hydrolysate through layers of activated carbon and/or calcium carbonate to obtain the flavor enhancer.
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