A method to prepare a crystalline mass that improves taste. (Machine-translation by Google Translate, not legally binding)

摘要

A method for preparing a taste enhancing crystalline mass, which consists of substantially 2 to 10% by weight relative to the anhydrous substance of disodium salt of 5'-nucleotide aromatizing and homogenously glutamate monosodium, comprising preparing a hot aqueous solution of alkaline salt of aromatic 5'-nueleotide and glutamate monoxide in a proportion of 20 to 62% by weight, in which the weight ratio of the alkaline salt of the 5'-nucleotide flavoring to monosodium glutamate is from 2 to 2: 100 and a temperature of more than 40º C, gradually add from 0 to 75% by volume of an organic solvent fully miscible with the water to the hot aqueous solution and under gentle agitation, without causing a rapid drop in the temperature or local of the hot solution, gradually decrease the temperature of the aqueous mixture at a rate of about 1 to 3 degrees centigrade per hour, and collect the resulting crystalline mass of the aqueous mixture. (Machine-translation by Google Translate, not legally binding)