Study of possibiilty to produce acidifying food additives based on corn extract
Corn extract (CE) from starch production is used in feeds production and microbiological industry. The goal of study was to expand the area of CE application to produce food additives from it. In order to reach this goal liquid CE (6% of dry substances) was filtered from suspended particles and dewatered by spray dryer in laboratory conditions. The resulting powdered protein-acid concentrate (PAC) with moisture content of 6-8% has high organoleptic parameters and very soluble in water. In appearance it is free flowing, hygroscopic powder of light cream color with no unpleasant odors. The presence of lactic acid provides a pleasant sour taste and it could be recommended for acidifying food products. The contend of PAC testifies of high nutritional value. It contains approximately 22,5% of protein, 17,0...17,2 of carbohydrates, 0,0028 of pectin, 20,5...30,0% of lactic acid. Biological value of protein is determined by its amino acids content. PAC contains of 19 linked amino acids. Glutamine, proline, alanine prevail and the essential amino acids -valine, lysine, leucine prevail among them. Moreover, PAC contains 20 free amino acids. The sum of free and bound essential amino acids in PAC is higher than in the standard from FAO. Carbohydrates of concentrate are represented by glucose at 90%. Natural food oxidizer, combining abilities to regulate the acidity and to enrich food products by biologically valuable compounds, produced on basis of co-products of starch industry - CE. Technological flowchart was developed to produce protein-acid concentrate.