Process for preparing mayonnaise-like foods

Details Process for preparing mayonnaise-like foods Process for preparing mayonnaise-like foods

1980-08-13

1981-11-24

Hunter, Jeanette M.

Food or edible material: processes, compositions, and products

Fermentation processes

Of plant or plant derived material

426656, 426656, 426654, 426804, 426589, 426604, A23L 124

Patent

active

043024742

ABSTRACT:
Refined soybean proteins are prepared by solubilizing an alcohol-denatured soybean protein with protease and separating insoluble materials. The refined soybean protein thus obtained is used as an emulsifier instead of eggs in mayonnaise-like foods.
The squeezing property of the mayonnaise-like food upon extruding from a plastic tubular container is improved by effecting a partial hydrolysis of the protein till a specific degree and limiting the content of the refined soybean protein to a specific range.

REFERENCES:
patent: 3764347 (1973-10-01), Katz
patent: 3864500 (1975-02-01), Lynn
patent: 3865956 (1975-02-01), Fukushima
patent: 3867560 (1975-02-01), Menzi
patent: 3892873 (1975-07-01), Kolen
patent: 3932672 (1976-01-01), Pour-El et al.
patent: 4119733 (1978-10-01), Hish
patent: 4163808 (1979-08-01), De Paolis

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