Dietetic mixts contg amino acid - with addition of ginger oil to reduce unpleasant taste

摘要

Nitrogen-contg. nutritive prepns. for patients suffering from diseases of the gastric tract are improved by the addition of ginger oil, which exerts an organoleptic effect reducing the intensity of the unpleasant taste of amino acids contained in this prepns. This method is more effective than the customary attempts to mask the taste of amino acids with a stronger taste (ginger oil has a very weak taste). Ginger oil is used in an amt. of at least 0.04 mg per 1 g. of amino acids.