Protein-lipid emulsifying and gelling composition and method of

Details Protein-lipid emulsifying and gelling composition and method of Protein-lipid emulsifying and gelling composition and method of

1981-03-20

1998-03-10

Nessler, Cynthia L.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Beverage or beverage concentrate

426656, A23F 238

Patent

active

057258996

ABSTRACT:
A dry, bland-tasting composition of vegetable protein and lipids that is readily dispersible in water and aids in forming stable emulsions and self-supporting gels when dispersed in water and heated, and a process for preparing the composition. A preferred composition embodies 5-30 parts by weight of vegetable protein (soy protein) and 7-12 parts by weight of vegetable oil, commercial lecithin, or a mixture of both, the composition being readilly dispersible in water.

REFERENCES:
patent: 1843051 (1932-01-01), Thiele
patent: 2632705 (1953-03-01), Scharf
patent: 2740720 (1956-04-01), Horvath
patent: 3060030 (1962-10-01), Obernauf et al.
patent: 3268335 (1966-08-01), Circle et al.
patent: 3549382 (1970-12-01), Hansen
patent: 3661795 (1972-05-01), Pardum
patent: 4234620 (1980-11-01), Howard et al.

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