Process for preparing improved hydrolyzed protein

Details Process for preparing improved hydrolyzed protein Process for preparing improved hydrolyzed protein

1993-09-15

1995-03-28

Czaja, Donald E.

Food or edible material: processes, compositions, and products

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

Protein, amino acid, or yeast containing

426271, 426657, 530370, 530407, A23J 100

Patent

active

054015278

ABSTRACT:
The invention provides a process for improving HCl-hydrolysed protein by subjecting an aqueous solution thereof to hydrolysis (of monochloropropanediols and dichloropropanols) at a pH between 5.5 and 8.0 at a temperature between 20.degree. and 180.degree. C. for a period between 10 days to 15 minutes. Preferably the pH lies between 6.5 and 8.0, the temperature lies between 80.degree. and 120.degree. C. and the aqueous mixture contains 10 to 85% of solid material Also it is preferred to carry out the hydrolysis is carried out in the presence of 0.1 to 10% (w.w.) of added phosphate, C2-C6 carboxylic acid or salt thereof.

REFERENCES:
patent: 4759944 (1988-07-01), Fasi et al.
Fennema, O. R., Food Chemistry, 1985, pp. 641-642, Marcel Dekker, Inc., New York, N.Y.

Affiliated with

Also associated with

Rating

Process for preparing improved hydrolyzed protein does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Process for preparing improved hydrolyzed protein, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Process for preparing improved hydrolyzed protein will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-2248982