Food or edible material: processes – compositions – and products – Fermentation processes – Of isolated seed – bean or nut – or material derived therefrom
Patent
1974-09-19
1976-01-13
Hunter, Jeanette M.
Food or edible material: processes, compositions, and products
Fermentation processes
Of isolated seed, bean or nut, or material derived therefrom
426 52, 426564, 426573, 195 29, A23L 120, A23J 302
Patent
active
039326721
ABSTRACT:
A gellable and whippable protein is produced having characteristics exhibited by egg white protein by enzymatic treatment of a vegetable protein isolate at alkaline pH, reisolation at isoelectric pH, raising the pH thereafter, reducing the pH to about neutral and drying. The thus produced modified protein material exhibits molecular configurations similar to natural egg white protein and can be compounded and heated at about 140.degree.-190.degree.F. for about 10 minutes to form a gel and/or may be whipped.
REFERENCES:
patent: 3761353 (1973-09-01), Noe
patent: 3857966 (1974-12-01), Feldman et al.
Pour-El Akiva
Swenson Thomas C.
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