Food or edible material: processes – compositions – and products – Processes – Treatment of liquid with nongaseous material other than...
Reexamination Certificate
2006-05-16
2006-05-16
Weier, Anthony (Department: 1761)
Food or edible material: processes, compositions, and products
Processes
Treatment of liquid with nongaseous material other than...
C426S634000, C426S656000, C426S495000
Reexamination Certificate
active
07045163
ABSTRACT:
Soy derived materials such as soy milk, soy flour, soy concentrates, and soy protein isolates, are deflavored by adjusting the pH of an aqueous composition of such soy derived materials to about 9 to about 12 to solubilize the soy proteins and to release the flavoring compounds and thereafter passing the pH-adjusted composition to an ultrafiltration membrane having a molecular weight cutoff up to about 50,000 Daltons under conditions at which the flavoring compounds pass through the membrane, leaving the retained soy material with improved flavor.
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Akashe Ahmad
Meibach Ronald Louis
Fitch Even Tabin & Flannery
Kraft Foods Holdings, Inc.
Weier Anthony
LandOfFree
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