Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient is starch based batter – dough product – etc.
Patent
1992-06-29
1994-08-30
Hunter, Jeanette
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient is starch based batter, dough product, etc.
426590, 426652, 426653, 426574, 426583, 426379, 426658, A23L 10534
Patent
active
053426410
ABSTRACT:
There is disclosed a food additive comprising a water soluble hemicellulose resulting from a degradation of a protein by degrading water insoluble vegetable fibers containing protein under acidic conditions of at about the isoelectric point of the protein and at a temperature of 130.degree. C. or lower, and composed of rhamnose, fucose, arabinose, xylose, galactose, glucose and uronic acid. This food additive is useful as a dispersant, a protein stabilizer, a modifier, and/or a foaming agent for food. Food containing the food additive is also disclosed.
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"Polysaccharides of Soybean Seeds-Part II-A Methylated Arabinogalactan Isolated from Methylated Product of `Hot-Water-Extract` Fraction of Soybean Seed Polysaccharides," Morita, Makio, Agr. Biol. Chem., vol. 29, No. 7, pp. 626-630, 1965.
"Polysaccharides of Soybean Seeds-Part III-1,4-Linked Galacto-di- and Trisaccharides from Partial Acid Hydrolysate of the `Hot-Water-Extract` Fraction of Soybean Seed Polysaccharides," Morita, Makio, et al., Agr. Biol. Chem., vol. 31, No. 3, pp. 314-318, 1967.
"Rheological Behavior of Soluble Polysaccharide Fractions from Soybeans," Thompson, D. B., et al., Food Hydrocolloids, vol. 1, No. 4, pp. 333-337, 1987.
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Kawamata Toshimasa
Maeda Hirokazu
Masutake Kenji
Miyamae Masatoshi
Taguchi Kenji
Fuji Oil Co., Ltd.
Hunter Jeanette
San-Ei Chemical Industries, Ltd.
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