Modifier for effecting physical properties of food and food grade compositions

摘要

There is provided a food-grade modifier comprising a substantially water-insoluble neutralized solid complex precipitate of calcium, phosphorous and at least one amino acid selected from tyrosine, lysine and aspartic acid. Optionally, the complex may include at least one further amino acid selected from tryptophan and phenylalanine. The modifier effects stabilization, suspension, emulsification and the like in food or non-food compositions, e.g. for providing a whipped topping. The process comprises precipitating the complex from a specifically neutralized medium containing the amino acid, calcium and phosphorous.