Process for preparing soybean food products

Details Process for preparing soybean food products Process for preparing soybean food products

1987-01-16

1989-01-17

Hunter, Jeanette

Food or edible material: processes, compositions, and products

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

Foam or foamable type

426570, 426572, 426598, 426589, 426634, A23C 1110, A23J 114

Patent

active

047987340

ABSTRACT:
A process for preparing soybean vegetable whipping cream is obtained by mixing soybean aqueous infusion to which is added soy cellulose, with vegetable oil to which are added alginic acid derivative, sugar ester, sodium polyphosphate, antioxidant and fruit wine, whereafter the mixture of the ingredients is stirred at low temperature to obtain a homogenous emulsion followed by aging at a low temperature.

REFERENCES:
patent: 3901978 (1975-08-01), Nelson et al.
patent: 4012533 (1977-03-01), Jonas
patent: 4293580 (1981-10-01), Rubenstein
patent: 4374861 (1983-02-01), Trzecieski
patent: 4375485 (1983-03-01), van Gennip
patent: 4376791 (1983-03-01), Holbrook et al.
patent: 4389425 (1983-06-01), Burr, II
patent: 4400406 (1983-08-01), Morley et al.
patent: 4461777 (1984-07-01), Murase et al.
Markley, K. S., "Soybeans & Soybean Products", vol. II, Interscience Pub., Inc., N.Y., 1951, pp. 998-999.

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