Process for aggregating protein

Details Process for aggregating protein Process for aggregating protein

1974-12-04

1976-05-11

Hunter, Jeanette M.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Foam or foamable type

426565, 426570, 426 48, A23G 902, A23C 1312

Patent

active

039565190

ABSTRACT:
Debranched amylopectin and debranched low-DE maltodextrin have been found to cause protein to aggregate in solution. Such aggregation, which can lead to precipitation or flocculation of the protein, is useful for instance in aerated aqueous fat emulsions, e.g. ice cream and whipped cream, where the stability of the product can be altered as desired.

REFERENCES:
patent: 3535123 (1970-10-01), Heady
patent: 3565765 (1971-02-01), Heady
patent: 3790446 (1974-02-01), Smith

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