Chemistry: natural resins or derivatives; peptides or proteins; – Proteins – i.e. – more than 100 amino acid residues – Chemical modification or the reaction product thereof – e.g.,...
Patent
1984-11-27
1987-05-26
Kight, John
Chemistry: natural resins or derivatives; peptides or proteins;
Proteins, i.e., more than 100 amino acid residues
Chemical modification or the reaction product thereof, e.g.,...
530300, 530344, 530350, 530412, 210687, C07K 112, C07K 310, C09H 900
Patent
active
046687726
ABSTRACT:
Methods for controlling the viscosity of protein hydrolysates by adjusting their magnesium and calcium content are disclosed. The viscosity may be reduced by adding a pyrophosphate or other precipitating agent to the hydrolysate and then removing the magnesium and/or calcium precipitate that is formed thereby. Alternatively, the viscosity may be increased by adding a magnesium and/or calcium containing source.
REFERENCES:
patent: 3637643 (1972-01-01), Wingerd
patent: 3898160 (1975-08-01), Finley
patent: 4016039 (1977-04-01), Schreiber
patent: 4043990 (1977-08-01), Melachouris
patent: 4045176 (1977-08-01), Proksch et al.
de Rham et al, "Nongelling Soy Protein Hydrolysate for Use in Concentrated Fluid Complex Foods", Journal of Food Science, vol. 43 (1978) pp. 642-643.
Kight John
Nestec S.A.
Nutter Nathan M.
LandOfFree
Methods for controlling the viscosity of protein hydrolysates does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Methods for controlling the viscosity of protein hydrolysates, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Methods for controlling the viscosity of protein hydrolysates will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-704695