Process for the manufacture of a dry foodstuff powder containing

Details Process for the manufacture of a dry foodstuff powder containing Process for the manufacture of a dry foodstuff powder containing

1974-07-23

1976-08-31

Jones, Raymond N.

Food or edible material: processes, compositions, and products

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

Basic ingredient lacteal derived other than butter...

426590, 426613, 426656, 426657, 426658, 426471, A23J 300, A23D 500, A23L 238

Patent

active

039782450

ABSTRACT:
The present invention relates to a process for the manufacture of a dry foodstuff powder containing fats, proteins and carbohydrates characterised in that a fat-free dispersion is formed of protein originating from foodstuff and of water, which dispersion contains carbohydrates and foodstuff supplements such as mineral substances, vitamins and flavoring materials, and in which protein accounts for at least 60% of the solids content and carbohydrates account for at most 35% of the solids content and into which dispersion is emulsified 1/3 to 1 part by weight of edible oil per 1 part by weight of protein, the emulsion then being dried whilst avoiding heating to above 65.degree.C, and the product being converted to a powder. The foodstuff powder obtained by the inventive process, whilst having a relatively high protein content and low carbohydrate content, is pleasant to consume, without causing revulsion.

REFERENCES:
patent: 2619422 (1952-11-01), Diamond
patent: 3090688 (1963-05-01), Noznick et al.
Noznick, P. P., "Powdered Emulsions Tailored to Functions", Food Engineering, June 1965, preprint.
Michaels, A. S., "New Separation Technique for the CPI", Chem. Engr. Prog., Dec. 1968, pp. 31-42.

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