申请人:THE PROCTER & GAMBLE COMPANY
公开号:EP0022361A1
公开(公告)日:1981-01-14
This invention relates to improved nutritionally useful, amino acid food additives, the method of making them and the fortification of foodstuffs which are deficient in the nutritionally related amino acids. This improved amino acid food additive comprises a uniform dehydrated cocrystalline matrix of (1) an amino acid material, preferably a salt of an essential amino acid material, and (2) an effective amount of a soluble edible cocrystallizer material, preferably sodium chloride, whereby the improved amino acid food additive provided is better-tasting, more stable and less hygroscopic than the free amino acid material alone. A preferred improved amino acid food additive is made by dissolving 118 grams of L-lysine hydrochloride, 62 grams of N-acetyl L-methionine (NALM), 42 grams of L-threonine and 240 grams sodium chloride into 800 grams of water at 150°F. The salts of L-lysine, NALM and L-threonine are provided by neutralizing the solution with sodium hydroxide to a pH of 6.8. Then the solution is freeze dried to provide a stable dehydrated uniform cocrystalline matrix of the salts of said amino acids and NaCl. Peanut butter fortified with this improved additive is more stable and better tasting than one made with free amino acids.
本发明涉及改进的营养型氨基酸食品添加剂、其制造方法以及营养相关氨基酸缺乏食品的强化。这种改良的氨基酸食品添加剂由均匀的脱水球晶基质组成,基质包括(1)氨基酸材料,最好是必需氨基酸材料的盐;(2)有效量的可溶性可食用球晶材料,最好是氯化钠,由此提供的改良氨基酸食品添加剂比单独的游离氨基酸材料口感更好、更稳定、吸湿性更低。一种优选的改进型氨基酸食品添加剂是将 118 克 L-赖氨酸盐酸盐、62 克 N-乙酰基 L-蛋氨酸(NALM)、42 克 L-苏氨酸和 240 克氯化钠溶解到 800 克 150 华氏度的水中制成的。用氢氧化钠将溶液中和至 pH 值为 6.8,以提供 L-赖氨酸、NALM 和 L-苏氨酸的盐。然后对溶液进行冷冻干燥,以提供由上述氨基酸盐和氯化钠组成的稳定的脱水均匀的共晶基质。使用这种改良添加剂强化的花生酱比使用游离氨基酸制成的花生酱更稳定,口感更好。