Process for producing a fibrous milk protein product

Details Process for producing a fibrous milk protein product Process for producing a fibrous milk protein product

1978-09-21

1981-02-17

Caroff, Marc L.

Food or edible material: processes, compositions, and products

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

Basic ingredient lacteal derived other than butter...

426517, 426657, 426802, A23J 120

Patent

active

042515670

ABSTRACT:
A fibrous milk protein product having a high tensile elongation (115 to 380%) and an excellent stability to hot water cooking (tolerant to treatment in hot water of 135.degree. C. for 4 minutes) which is produced by forming the starting milk protein into a fibrous composition and then treating the fibrous composition in an aqueous solution containing at least one of sodium, potassium and calcium salts and also an aldehyde type crosslinking agent having a ratio of molecular weight (M) to number of aldehyde groups (n) of 120 to 360 (e.g. lactose) at a pH of 2.5 to 6.5 and at 100.degree. to 140.degree. C. for 20 minutes to 3 hours.

REFERENCES:
patent: 2552129 (1951-05-01), Windus
patent: 2567184 (1951-09-01), Corwin et al.
patent: 2952543 (1960-09-01), Szczesniak et al.
patent: 3645746 (1972-02-01), Akinson
patent: 3840671 (1974-10-01), Kim et al.
patent: 3900573 (1975-08-01), Freck et al.

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