Abstract: A method of purifying hydrolysed protein compositions by contact with crystalline zeolite agglomerates is provided. A reduction in the concentration of chlorohydrins, measured as 1,3-dichloropropen-2-ol, in hydrolysed protein compositions can be obtained by contacting the hydrolysed protein composition with a crystallin zeolite agglomerate, e.g., as pellets, beads or granules of crystalline zeolite. The method allows removal of chlorohydrins without affecting the organoleptic qualities of the hydrolysed protein.

Abstract: A process of preparing an edible composition useful as a flavoring for a foodstuff, particularly as a soy sauce, is provided. A mixture of a protein hydrolyzate and a carbohydrate source are heated in the pressence of ethanol and water to a temperature and for a time sufficient to increase the mixtures's absorption of visible radiation, i.e., to brown the mixture. The process yields a flavoring having flavor notes reminiscent of a fermented soy sauce without the need for fermentation techniques. The mixture is preferably prepared by hydrating the protein hydrolyzate and carbohydrate source in water and then adding sufficient ethanol to form a slurry.

Abstract: A method of purifying hydrolyzed protein compositions by contact with a substantially phase-incompatible fluid extractant is provided. A reduction in the concentration of chlorohydrins, measured as 3-monochloro-1,2-propanediol, in hydrolyzed protein compositions can be obrtained by contacting the hydrolyzed protein composition with such a phase-incompatible fluid extractant, e.g., ethyl acetate. The method allows removal of chlorohydrins without substantially affecting the organoleptic qualities of the hydrolyzed protein.