Solution containing whey protein, whey protein gel, whey protein

Details Solution containing whey protein, whey protein gel, whey protein Solution containing whey protein, whey protein gel, whey protein

1992-01-27

1993-06-08

Hunter, Jeanette

Food or edible material: processes, compositions, and products

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

Gels or gelable composition

426583, 426657, 426104, 426603, 426643, 426652, A23L 10562

Patent

active

052177416

ABSTRACT:
A denatured whey-protein-containing solution which can be converted to an irreversible gel without heating characterized by the fact that said whey-protein-containing solution is produced by diluting a solution of non-denatured whey protein to an extent that coagulation of the whey protein does not occur when the solution is heated at a temperature higher than that required to denature the whey protein, and then heating this diluted solution to a temperature higher than that required for denaturing the whey protein, to produce a soluble association of denatured whey protein molecules without causing coagulation, which solution undergoes irreversible gelation simply by the addition thereto of monovalent or divalent salt-derived ions to form a transparent, non-heat-coagulated gel product which is highly resistant to water dissociation and stable to heat and therefore can be used extensively in raw, frozen, or heat-processed foods or other foodstuffs.

REFERENCES:
patent: 4168322 (1979-09-01), Buckley et al.
patent: 4226893 (1980-10-01), Paquet et al.
patent: 4251562 (1981-02-01), Le Grand et al.
patent: 4362721 (1982-12-01), Chang et al.
patent: 4675201 (1987-06-01), Lee et al.
patent: 4978551 (1990-12-01), Sugino
patent: 5039538 (1991-08-01), Tamaki et al.
patent: 5039539 (1991-08-01), Tamaki et al.
Kuwata et al., "Effects of Desalting and Defatting on the Gelling and Foaming Properties of Whey Protein," Nippon Shokuhim Kogyo Gakkaishi, vol. 32, No. 9, pp. 639-645 (1985).
Mulvihill et al., "Gelation of .beta.-Lactoglobulin: Effects of Sodium Chloride and Calcium Chloride on the Rheological and Structural Properties of Gels," Journal of Food Science, vol. 53, No. 1, pp. 231-236 (1988).
Katsuta et al., "Viscoelastic Properties of Whey Protein Gels: Mechanical Model and Effects of Protein Concentration on Creep," Journal of Food Science, vol. 55, No. 2, pp. 516-521 (1990).

Affiliated with

Also associated with

Rating

Solution containing whey protein, whey protein gel, whey protein does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Solution containing whey protein, whey protein gel, whey protein, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Solution containing whey protein, whey protein gel, whey protein will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-1932420