Food or edible material: processes – compositions – and products – Addition of dye or pigment – including optical brightener
Patent
1979-02-23
1983-11-29
Smith, William F.
Food or edible material: processes, compositions, and products
Addition of dye or pigment, including optical brightener
426650, 426656, 426590, 426598, A23J 112, A23J 114
Patent
active
044180845
ABSTRACT:
A substantially neutral aqueous protein dispersion is provided having many of the characteristics of cow's milk, such as, stability, good taste and low viscosity, and also possessing superior properties in respect of protein concentration. The dispersion is formed from a protein micellar mass from various source proteins. The protein micellar mass preferably is provided in a dry buffered powder form containing one or more buffering agents sufficient to impart the required substantially neutral pH upon dispersion. The aqueous dispersion may be in the form of a milk substitute or in a variety of other hot and cold beverage formulations.
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"Casein and Its Industrial Applications" by Sutermeister and Browne, Rheinhold Publ. Corp., N.Y., 1939, pp. 68-71.
"Soybean or Vegetable Milk-A Resume and Biblography" by Smith & Beckel from Chemical Eng. News, vol. 24, No. 1, Jan. 10, 1946, pp. 54-55.
"The Condensed Chemical Dictionary", 8th Ed. by Hawley, 1971, p. 162.
"Chemical Analysis of Foods and Food Products" by Jacobs, 3rd Ed., 1960, p. 256.
Maurice Terrence J.
Murray Edward D.
Sirett Robert R.
Woodman Brenda J.
General Foods Inc.
Smith William F.
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