Production of fermented whey products containing an emulsifier

Food or edible material: processes – compositions – and products – Fermentation processes – Isolated triglyceride other than milk derived

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426 41, 426 62, 426654, 435101, 435255, 435923, A23L 1035, C12P 1904, C12R 173, C12N 116

Patent

active

048512354

ABSTRACT:
Dairy whey, a waste product of cheese production, is fermented with an organism to produce a whey product containing an emulsifier. Fermentation is carried out by forming a fermentation broth of whey or whey and oil, and optionally yeast extract and then fermenting the broth with Candida lipolytica. The resultant fermented whey product is used as an emulsifying agent in the food industry.

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patent: 4361588 (1982-11-01), Herz
patent: 4670267 (1987-06-01), Chang et al.
patent: 4675193 (1987-06-01), Boudreaux
Candida lipolytica Applied & Envir. Microbiol., Oct. 1984, pp. 747-750, vol. 48, #4.
Biotech 85-12771 Cirigliano et al. AEMIDF (1985) vol. 50, #4, pp. 846-850.
Biotech. 85-04984 Cirigliano et al., Abs. "Annual Metting Am. Soc. Microbiol.", (1985) 85 Meet 237.

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