Modified soy fiber material of improved sensory properties

Details Modified soy fiber material of improved sensory properties Modified soy fiber material of improved sensory properties

1995-05-17

1996-04-16

Gitomer, Ralph J.

Chemistry: molecular biology and microbiology

Measuring or testing process involving enzymes or...

Involving hydrolase

426 46, 426 52, 426634, C12Q 134, A23L 120

Patent

active

055081720

ABSTRACT:
The present invention relates to an enzymatically modified dietary fiber material particularly a soy fiber material of improved sensory properties including smoothness and mouthfeel characteristics. The modified fiber is formed by forming an aqueous slurry of a soy dietary fiber material and modifying or hydrolyzing the material with a process modifying dietary soy fiber and the resulting enzyme mixture which comprises a mixture of a cellulase and a carbohydrase. The degree of hydrolysis is sufficient to improve the sensory properties of the soy fiber material without substantially reducing the dietary fiber content thereof.

REFERENCES:
patent: 3640723 (1972-02-01), Uhlig et al.
patent: 4119733 (1978-10-01), Hsieh
patent: 4478940 (1984-10-01), Alder-Nissen et al.
patent: 4483874 (1984-11-01), Olsen
patent: 4563357 (1986-01-01), Witt
patent: 4619831 (1986-10-01), Sharma
patent: 4784860 (1988-11-01), Christensen
patent: 5100679 (1992-03-01), Delrue
"Improvement of the Sensory Properties of Two Different Dietary Fibre Sources through Enzymatic Modification", Caprez et al., Lebensmittel-Wiessenchaft and Technologies, vol. 20, pp. 245-250, 1987.

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