A method for the preparation of agents for increasing and development of the properties of the taste of food - and semi-luxury foods

摘要

A homogenous crystalline flavour-enhancing mass comprising monosodium glutamate and from 2-10 wt per cent (on anhydrous basis) of the composition of the sodium salt of a flavorous 51-nucleotide, is obtained by preparing a hot aqueous solution of an alkali metal, ammonium, or magnesium salt of the 51-nucleotide and monosodium glutamate in amount of 20-62 wt per cent of the solution, the weight ratio of 51-nucleotide to glutamate being 2:100-12:100, at a temperature above 40 DEG C., adding gradually 10-75 vol. per cent based on the total liquid of a freely water miscible organic solvent, for example methanol, ethanol, acetone, dioxane, ethylene glycol, dimethyl formamide or dimethyl sulphoxide, while gently stirring without causing the local temperature of the hot solution to drop rapidly, thereby lowering the temperature of the solution at a rate of 1-3 DEG C./hr., and collecting the resulting crystalline mass.