Food or edible material: processes – compositions – and products – Processes – Extraction utilizing liquid as extracting medium
Reexamination Certificate
2007-11-27
2007-11-27
Weier, Anthony (Department: 1761)
Food or edible material: processes, compositions, and products
Processes
Extraction utilizing liquid as extracting medium
C426S432000, C426S436000
Reexamination Certificate
active
10204489
ABSTRACT:
Shown is a method for producing protein preparations having essentially constant functional properties for technical applications within a broad pH range from about pH 3 to pH 10 by means of extraction from a starting product which contains protein, notably legumes, grains or oilseed. The invention is distinguished by the protein-containing starting product undergoing at least one liquid extraction step and that the raffinate and/or extract obtained thereby undergoes at least one membrane separation process in which a residue is obtained or undergoes thermal upgrading in which a concentrate is obtained and that the residue or the concentrate contain the protein preparations having the desired functional properties.
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Dudek Stefanie
Holley Wolfgang
Luck Thomas
Wäsche Andreas
Buchahan Ingersoll & Rooney PC
Fraunhofer-Gesellschaft zur Forderung der Angewandten Forschung
Weier Anthony
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