Food or edible material: processes – compositions – and products – Fermentation processes – Of isolated seed – bean or nut – or material derived therefrom
Patent
1994-12-23
1996-04-30
Lilling, Herbert J.
Food or edible material: processes, compositions, and products
Fermentation processes
Of isolated seed, bean or nut, or material derived therefrom
426 18, 426 19, 426 33, 426321, 426330, 4263306, 426391, 426417, 426446, 426619, 426654, 435 681, 435188, C12N 996, A23C 912
Patent
active
055123074
ABSTRACT:
A process for stabilizing rice bran containing protein and a naturally occurring lipase enzyme that causes rancidity. The rice bran is treated with an antilipase enzyme, preferably a nonspecific protease of plant or fungal origin. Treatment with the antilipase enzyme stabilizes the rice bran against rancidity without denaturing the protein. Stabilized rice bran has food and industrial utility and can be processed by a sequence of steps including wet milling and microfiltration into a variety of other products also having food and industrial utility. In some instances depending on the product, it is not necessary to stabilize the rice bran before wet milling and microfiltration.
REFERENCES:
patent: 5292537 (1994-03-01), Hammond
patent: 5376390 (1994-12-01), Hammond
Bran-Tec, Inc.
Fishel Grace J.
Lilling Herbert J.
LandOfFree
Method for stabilizing rice bran and rice bran products does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Method for stabilizing rice bran and rice bran products, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Method for stabilizing rice bran and rice bran products will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-626748