Instantized mixture of soya protein and caseinate

Details Instantized mixture of soya protein and caseinate Instantized mixture of soya protein and caseinate

1980-02-04

1985-03-26

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...

426634, 426657, A23J 300, A23L 120, A23C 2300

Patent

active

045073287

ABSTRACT:
An instantized blend of a major amount of a caseinate (sodium, calcium or a mixture of the two) and a minor amount of a soya protein is prepared. The soya protein is pre-instantized by blending with a surfactant such as lecithin, preferably 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. 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. The instantized blend contains more than 75% caseinate and less than 25% but not less than 0.5% soya protein based on the quantity of soya protein and caseinate present.

REFERENCES:
patent: 3728127 (1973-04-01), Palmer
patent: 3988511 (1976-10-01), Schapiro
patent: 4025659 (1977-05-01), Cho et al.
patent: 4209545 (1980-06-01), Schapiro

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