Chemical acidogen system for foodstuffs

Details Chemical acidogen system for foodstuffs Chemical acidogen system for foodstuffs

1980-05-27

1982-05-04

Padgett, Benjamin R.

Compositions

Oxidative bleachant, oxidant containing, or generative

Contains organic peroxide

2521883R, 423272, 426 39, 426551, 426580, 426582, 426583, C01B 1502

Patent

active

043281150

ABSTRACT:
Coagulated protein food products such as cottage cheese, bakers' cheese, cream cheese and "tofu," i.e., soybean curd, are prepared by adding an aliphatic C.sub.2-6 dione and hydrogen peroxide to bovine milk of varying solids content or to soybean milk, the acid necessary for the acidification and protein coagulation being generated by the oxidation of the dione "in situ." This acidogen system is likewise adaptable to the leavening of various bakery doughs in combination with sodium bicarbonate.

REFERENCES:
patent: 3864271 (1975-02-01), Stalter
patent: 4022703 (1977-05-01), Bakes et al.
patent: 4130501 (1978-12-01), Lutz et al.

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