Protein-containing foods having stability to heat-treatment

Details Protein-containing foods having stability to heat-treatment Protein-containing foods having stability to heat-treatment

1994-05-12

1996-08-06

Pratt, Helen

Food or edible material: processes, compositions, and products

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

Organophosphatide

426331, 426332, 426573, 426575, 426577, 426614, 426656, A23J 700

Patent

active

055431690

ABSTRACT:
Lysolecithin/polymer compositions of lysolecithin and a polymer of pectin or of a food-quality gum or of mixtures thereof. The compositions, when added to protein-containing food products to be subjected to heating, effect stabilization of protein to heat, and the composition may be combined with an oil for preparation of emulsions with water.

REFERENCES:
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patent: 4794015 (1988-12-01), Fujital et al.
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patent: 5314706 (1994-05-01), Colarow et al.
patent: 5393554 (1995-02-01), Mori et al.
Derwent Database. WPI AN 88-290542, Week 884, Derwent Publications Ltd., London UK; Abstract of Asahi Japanese Patent Document No. 63214144.
Patent Abstracts of Japan vol. 017, No. 270 Abstract of Japanese Patent Document No. 50009125 (1973).
Chemical Abstracts, vol. 93, No. 11, 1980, Abstract No. 112505, p. 574.

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