Food or edible material: processes – compositions – and products – Measuring – testing – or controlling by inanimate means
Patent
1994-08-31
1996-05-07
Czaja, Donald E.
Food or edible material: processes, compositions, and products
Measuring, testing, or controlling by inanimate means
426573, 426601, 426635, 426 98, 426 2, A23K 118
Patent
active
055143881
ABSTRACT:
An improved product and process for protein encapsulation of lipid comprising treating a proteinaceous mixture with an alkali raising the pH to where the proteinaceous mixture is solubilized and will form a gel. With this invention the protein can be solubilized without addition of extraneous water to the process and a reduced requirement for the addition of exogenous chemicals is also accomplished. The optimum pH of solubilization and the optimum pH of encapsulation are determined by titration for each proteinaceous mixture to be used; as they vary depending on the types of proteins. Optimum pH of solubilization is determined as an alkali hydrogen ion difference on a graph in which rate of change in hydrogen ion concentration varies with acid equivalent units. Rate of change of hydrogen ion difference is measured and when the slope of the titration curve is essentially zero, then addition of alkali is ceased. Optimum pH of encapsulation is determined as an acid hydrogen ion difference on a graph in which rate of change in hydrogen ion concentration varies with acid equivalent units. Rate of change of hydrogen ion difference is measured and when the slope of the titration curve is essentially zero, then addition of acid is ceased. The best capsules will be created in a range at or below the pH of encapsulation, but using less than the amount of acid which would partially or completely break down the primary structure of the protein.
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Czaja Donald E.
Dunbar Margaret M.
Koh Choon P.
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