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US 9,833,012 B2Granted
Enzymatic process
AssigneeGivaudan SA
InventorsTarun Bhowmik, Stefka Ivanova Myaka, Johan Peter Van Leersum, Roy Wade Smith
Life of this patent
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Abstract
Provided is an enzymatic process that hydrolyzes spinach plant material to form a salt-enhancing ingredient, the formed salt-enhancing ingredient, food products comprising said salt-enhancing ingredient and a method of enhancing the salty taste of food products.
Claims15
A process of producing a salt-enhancing ingredient comprising the steps of:
- (i) forming an aqueous slurry of spinach plant material,
- (ii) forming a hydrolysate of spinach plant material by subjecting it to an enzymatic hydrolysis using one or more carbohydrase enzymes in parallel or subsequent to enzymatic hydrolysis by one or more proteolytic enzymes, and,
- (iii) fermenting the hydrolysate of the spinach plant material at a temperature from about 20° C. to about 40° C. by using L. plantarum.
The salt-enhancing ingredient according to 1 which is concentrated at least 1.5 times by removing water.
Dependencies are inferred from the claim text.