2008•Xiandai shipin kejiRequires access

Application of New Basic Seasoning Material in Snack Foods

Lin Wang

Abstract

Oligopeptides with the molecular weights being of 500~1500 Da were achieved via bio-hydrolysis of natural proteins and showed good seasoning effect. With these oligopeptide, new basic seasoning material was prepared. Due to its natural flavor and full-bodied taste, the seasoning material could be applied in snack foods as spice, enriching the taste of the snack foods.

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Available abstract

Key concepts: Seasoning, Flavor, Food science, Snack food, Taste, Chemistry, Natural food, Oligopeptide