Method of deflavoring soy-derived materials

Food or edible material: processes – compositions – and products – Processes – Treatment of liquid with nongaseous material other than...

Reexamination Certificate

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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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