Elimination of chlorohydrins from liquid hydrolyzates

Details Elimination of chlorohydrins from liquid hydrolyzates Elimination of chlorohydrins from liquid hydrolyzates

1986-11-07

1988-07-26

Golian, Joseph

Food or edible material: processes, compositions, and products

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

Flavor or flavor adjunct, acidulant or condiment

426656, 426487, 426488, 426492, 426476, A23L 122

Patent

active

047599448

ABSTRACT:
Chlorohydrins are eliminated from liquid hydrolyzates prepared from vegetable proteins hydrolyzed with concentrated hydrochloric acid. The hydrolyzates are subjected to steam distillation under reduced pressure for removing the chlorohydrins while keeping the density of the hydrolyzates at a substantially constant value.

REFERENCES:
patent: 2991309 (1961-07-01), Hoglan et al.
patent: 3692538 (1972-09-01), Moss et al.
patent: 3952109 (1976-04-01), Rao et al.
patent: 4073961 (1978-02-01), Gasser et al.
patent: 4165391 (1979-08-01), Corbett
patent: 4185121 (1980-01-01), Huster et al.
patent: 4194017 (1980-03-01), Poiger et al.
Velisek, Jan, et al., "Chlorohydrins in Protein Hydrolysats" Z. Lebensm Unters Korsch, 167, 241, (1978).

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