Mixing heat sensitive food and medicinal substances - with material that melts above 40 deg. C and is solid below 30 Deg. C.

摘要

Food and medicinal products contg. amino acids, minerals, or sugars that are affected by heating or by contact with other chemical substances, are mixed under conditions such that these fragile molecules are not damaged. Mixing is effected with a material that is a liq. at or above 40 deg.C and is a solid, or at least pasty, at or below 30 deg.C.. A microcrystalline or crystalline solid phase at 30 deg.C is mixed with the liquid phase at 45-100 deg.C.. The solid phase may be L-tryptophane, L-arginine, L-aspartic acid, tyrosine, vitamin B6, thiamine, pantothenic acid, sorbitol, fructose, galactose, lactose, MgCl2, Mg citrate, CaCl2 and the like. The low-melting liq. phase is typically cocoa butter or various jellies. This liquid phase is slowly added at 40 deg.C or above, to the solid ingredients, and stirred, poured into moulds, and allowed to cool.