Protein isolate having low solubility characteristics and proces

Details Protein isolate having low solubility characteristics and proces Protein isolate having low solubility characteristics and proces

1980-06-11

1981-07-14

Yoncoskie, Robert A.

Chemistry of carbon compounds

Miscellaneous organic carbon compounds

C-metal

426656, 426459, 426509, 426520, A23J 300

Patent

active

042785979

ABSTRACT:
The present invention provides a process for the production of a protein isolate having low solubility with excellent functional properties as a complete or partial replacement for milk co-precipitate in a non-aqueous, "creme" filling used in cookies, snacks and the like. The process comprises; forming an aqueous slurry of an isolated soy protein; controlling the pH of the slurry to between about 4.5 to 5.8 by the addition of a monovalent alkali reagent; heating said slurry to a temperature of between about 170.degree.-240.degree. F.; and neutralizing said slurry to a pH of 6.8 to 7.2 in the presence of an alkaline earth cation to provide a low solubility protein isolate.

REFERENCES:
patent: 3917877 (1975-11-01), Kumar et al.
patent: 4054679 (1977-10-01), Melcer et al.
patent: 4113716 (1978-09-01), Gomi et al.
patent: 4147810 (1979-04-01), Kellor
patent: 4178391 (1979-12-01), Chao et al.
patent: 4186218 (1980-01-01), Gomi et al.

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