Process for improving whipping properties of aqueous protein sol

Details Process for improving whipping properties of aqueous protein sol Process for improving whipping properties of aqueous protein sol

1973-12-06

1976-01-27

Hunter, Jeanette M.

Food or edible material: processes, compositions, and products

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

Foam or foamable type

426583, 426572, A23J 120, A23J 302, A23G 300

Patent

active

039353230

ABSTRACT:
Aqueous solutions containing dissolved cheese whey protein exhibiting improved whipping properties are obtained by heating the solution to within the range of at least 90.degree. C. to less than 99.degree. C., thereafter cooling the solution to less than 60.degree. C., and whipping the solution within about 8 hours after heating. The process is particularly effective with protein solutions derived from cheese whey protein concentrates.

REFERENCES:
patent: 1939326 (1933-12-01), Turnbow
patent: 2507480 (1950-05-01), McDonald et al.
patent: 2555514 (1951-06-01), Sharpe et al.
patent: 2606181 (1952-08-01), Pratt et al.
patent: 2695235 (1954-11-01), Goede
patent: 2765232 (1956-10-01), Rodgers et al.

Affiliated with

Also associated with

Rating

Process for improving whipping properties of aqueous protein sol does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Process for improving whipping properties of aqueous protein sol, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Process for improving whipping properties of aqueous protein sol will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-1812347