Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient lacteal derived other than butter...
Patent
1978-04-11
1980-06-24
Naff, David M.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient lacteal derived other than butter...
426785, 426584, 426634, 426590, 426657, 426662, A23L 200, A23J 300, A23J 700
Patent
active
042095450
ABSTRACT:
An instantized blend of caseinate and soya protein is prepared by a method wherein soya protein is pre-instantized by blending with a surfactant such as lecithin, by an incremental process in which a small amount of the soya protein is blended with the surfactant and the balance of the soya protein is added in small increments and blended before the next increment is added; and the resulting pre-instantized soya protein is then blended with the caseinate by adding the latter to the soya protein in small increments with blending of each increment before the next increment is added.
REFERENCES:
patent: 3028242 (1962-04-01), Hale et al.
patent: 3120438 (1964-02-01), McIntire et al.
patent: 3268335 (1966-08-01), Circle et al.
patent: 3728127 (1973-04-01), Palmer
patent: 3988511 (1976-10-01), Schapiro
Gregg Edward B.
Naff David M.
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