Process for the removal of undesired flavour and odour components from potassium lactate

Abstract

The present invention relates to a process for the removal of undesirable flavours and odours from potassium lactate, wherein the potassium lactate is treated with active carbon. According to this method a potassium lactate is obtained which does not have the bitter aftertaste of the potassium lactate according to the state of the art.

1 . Process for the removal of undesirable flavours and odours from potassium lactate, wherein the potassium lactate is treated with active carbon.  
     
     
         2 . Process according to  claim 1 , wherein the active carbon has a particle size of 0.5 to 3 mm.  
     
     
         3 . Process according to  claim 1  or  2 , wherein the active carbon is pretreated by washing with hydrochloric acid and neutralising with sodium bicarbonate.  
     
     
         4 . Process according to any of the preceding claims, wherein the potassium lactate is in the form of an aqueous solution contain 40 to 80% potassium lactate, based on the combined weight of water and potassium lactate.  
     
     
         5 . Process according to any of  claims 1  to  4 , which process is carried out continuously, wherein the potassium lactate is passed through a column of active carbon.  
     
     
         6 . Process according to  claim 5 , wherein the potassium lactate after passage through the column of active carbon is further supplied to a filter, whereby particles larger than 1 μm are removed.  
     
     
         7 . Process according to  claim 6 , wherein after the first filter the potassium lactate solution is supplied to a filter, whereby particles larger than 0.5 μm are removed.  
     
     
         8 . Process according to one of claims  5 - 7 , wherein the residence time of the potassium lactate solution in the column of active carbon is 20 to 40 minutes.  
     
     
         9 . Process according to one of the previous claims, wherein the temperate of the solution is 20-60° C.  
     
     
         10 . Process according to one of claims  1 - 3 , wherein the potassium lactate solution is mixed with active carbon, the solution is stirred during 20 to 40 minutes, and the active carbon is separated from the potassium lactate.  
     
     
         11 . Potassium lactate obtained by the process according to one of the previous claims, characterised by a flavour profile in which the following characteristics are substantially absent watery flavour, metal flavour and bitterness.  
     
     
         12 . Potassium lactate according to  claim 10  or  11 , characterised by an odour profile in which the following characteristics are substantially absent: intense odour, pungent odour, hash odour and fermentative odour.  
     
     
         13 . Foodstuff, characterised in that it contains up to 5 wt %, on the basis of the total weight of the foodstuffs, of the potassium lactate according to one of claims  11  and  12 .  
     
     
         14 . Foodstuff according to  claim 13 , characterised in that it is selected from meat and poultry products, ready to eat meals, soups and sauces.