Method of producing granular chemical seasoning of high specific

Details Method of producing granular chemical seasoning of high specific Method of producing granular chemical seasoning of high specific

1985-10-17

1987-04-21

Golian, Joseph

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Flavor per se, or containing flavor or flavor improver of...

426650, 426470, A23L 1228, A23L 1229

Patent

active

046595813

ABSTRACT:
A granular seasoning, which comprises substantially monosodium glutamate and a water-soluble salt of 5'-ribonucleotide and has a high specific volume of about 3.5 to 6 cm.sup.3 /g, is convenient in scaling with a reduced tendency of scattering and dust formation as well as satisfactory solubility in water. A granular chemical seasoning having a high specific volume is obtained by foam-mat drying an aqueous solution of a material chemical seasoning containing a thickening agent and a foaming agent which has a viscosity of about 8,000 to 25,000, and then disintegrating.

REFERENCES:
patent: 2981629 (1961-04-01), Ginnette et al.
patent: 3821436 (1974-06-01), Fry
patent: 4258072 (1981-03-01), Eguchi et al.
Spicer, Advances in Preconcentration and Dehydration of Foods, 1974, John Wiley & Sons: New York, pp. 451-452.

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