Stabilizing rice bran and rice bran products

Details Stabilizing rice bran and rice bran products Stabilizing rice bran and rice bran products

1994-01-10

1994-12-27

Lilling, Herbert J.

Food or edible material: processes, compositions, and products

Fermentation processes

Of isolated seed, bean or nut, or material derived therefrom

426 18, 426 19, 426 28, 426 33, 426320, 426321, 426330, 4263306, 426391, 426417, 426446, 426619, 426654, A23C 912, C12N 996

Patent

active

053763904

ABSTRACT:
A process for stabilizing rice bran containing protein and a naturally occurring lipase enzyme that causes rancidity. The rice bran is treated with an antilipase enzyme, preferably a nonspecific protease of plant or fungal origin. Treatment with the antilipase enzyme stabilizes the rice bran against rancidity without denaturing the protein. Stabilized rice bran has food and industrial utility and can be processed by a sequence of steps including wet milling and microfiltration into a variety of other products also having food and industrial utility. In some instances depending on the product, it is not necessary stabilize the rice bran before wet milling and microfiltration.

REFERENCES:
patent: 2585978 (1952-02-01), Van Atta
patent: 2853388 (1958-09-01), Kiely et al.
patent: 5041245 (1991-08-01), Benado et al.
patent: 5153019 (1992-10-01), Hammond
patent: 5166388 (1992-11-01), Sawai et al.
patent: 5209940 (1993-05-01), Champagne et al.
patent: 5292537 (1994-03-01), Hammond

Affiliated with

Also associated with

Rating

Stabilizing rice bran and rice bran products does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Stabilizing rice bran and rice bran products, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Stabilizing rice bran and rice bran products will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-917443