天冬氨酸（Aspartate）在食品添加劑中的作用

食鹽是一種重要的調(diào)味劑，主要成分為氯化鈉，在肉制品的加工制作過程中使用非常普遍，對肉制品呈味及滋味的強度具有決定性作用。常見的代鹽劑主要有非鈉氯鹽、乳酸鹽、銨鹽\磷酸鹽、抗壞血酸鹽等，這些鹽都具有與NaCl相似的咸度，可以起到代鹽作用。在食品工業(yè)中，可以利用添加新的味道來改良原有的不良風味。常用的氨基酸類風味改良劑包括組氨酸(Histidine)、甘氨酸(Glycine)、賴氨酸(Lysine)、天冬氨酸（Aspartate）等具有鮮味的氨基酸鹽。其中天冬氨酸具有咸味、鮮味和甜味，具有提升鹽的咸度，掩蓋KCl苦澀味的作用，且天冬氨酸具有增強咸度的作用，非常適合作為風味改良劑應用于復合風味代鹽劑的開發(fā)。

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天門冬氨酸Aspartate、甘氨酸Glycine、組氨酸Histidine、賴氨酸Lysine、蘋果酸鈣Calcium Malate、檸檬酸鈣Calcium Citrate、乳清酸鈣Calcium Whorate、天門冬氨酸鈣Calcium Aspartate

The role of Aspartate in food additives

Salt is an important seasoning agent, the main component is sodium chloride, which is widely used in the processing of meat products, and plays a decisive role in the taste and flavor of meat products. Common salt substitutes mainly include non-sodium chloride, lactate, ammonium salt \ phosphate, ascorbate, etc. These salts have similar saltiness to NaCl and can play the role of salt substitutes. In the food industry, it is possible to improve the original bad flavor by adding new flavor. The commonly used amino acid flavor improfiers include Histidine, Glycine, Lysine, Aspartate and other amino acid salts with umami taste. Among them, aspartic acid has salty, umami and sweet taste, which can improve the saltiness of salt and cover up the bitter taste of KCl, and aspartic acid can enhance the saltiness, which is very suitable to be used as a flavor modifier in the development of complex flavor salt substitute.

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Aspartate, Glycine, Histidine, Lysine lysine, Calcium Malate, Calcium Citrate, Calcium orotate Whorate, Calcium Aspartate