Protein product imparting high water dispersibility

Details Protein product imparting high water dispersibility Protein product imparting high water dispersibility

2008-07-15

2008-07-15

Weier, Anthony (Department: 1794)

Food or edible material: processes, compositions, and products

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

Protein, amino acid, or yeast containing

C426S634000

Reexamination Certificate

active

07399495

ABSTRACT:
A method of imparting high water dispersibility to a protein product or protein-containing material, such as a powdered or particulate protein product, which method includes adding a surfactant and a flow enhancing agent to the protein product. The method is applicable to vegetable protein products, such as soy protein, and is also applicable to non-vegetable protein products, such as casein. Additionally, the method is particularly useful for imparting high water dispersibility to protein products in which greater than about 80 wt. % of the protein therein is water soluble protein.

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