Application of New Basic Seasoning Material in Snack Foods
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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.
