Preparation of water dispersible protein products

Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient lacteal derived other than butter...

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426 96, 426443, 426453, 426584, 426634, 426656, A23C 2300, A23J 120, A23J 300, A23J 700

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039885119

ABSTRACT:
Proteins such as seed meal proteins, casein and caseinates are converted to readily water dispersible end products by providing a dry substrate which is the protein or a carbohydrate sweetening agent and is a small fraction of the weight of the end product, mixing a surfactant such as lecithin with the substrate to provide a uniform blend of substrate and surfactant, adding to and intimately mixing with the blend an increment of the protein which is a small fraction of the weight of the end product and continuing addition of the protein in increments each of which is a minor fraction of the total weight of the end product until an end product results which contains not less than 90% of the protein and not more than 2% of the surfactant. This process enables production of readily dispersible protein products containing amounts of surfactant considerably less than 1% by weight such as less than 0.1%.

REFERENCES:
patent: 2970913 (1961-02-01), Loewenstein
patent: 3028242 (1962-04-01), Hale et al.
patent: 3291614 (1966-12-01), Tumerman et al.
patent: 3653912 (1972-04-01), Koski et al.
patent: 3728127 (1973-04-01), Palmer
Hall et al., Drying Milk and Milk products, The Avi Publishing Co., Inc., Westport, Conn. 1966 (pp. 152-155 & 248-251).

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