Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient lacteal derived other than butter...
Patent
1974-01-02
1976-10-26
Naff, David M.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient lacteal derived other than butter...
426 96, 426443, 426453, 426584, 426634, 426656, A23C 2300, A23J 120, A23J 300, A23J 700
Patent
active
039885119
ABSTRACT:
Proteins such as seed meal proteins, casein and caseinates are converted to readily water dispersible end products by providing a dry substrate which is the protein or a carbohydrate sweetening agent and is a small fraction of the weight of the end product, mixing a surfactant such as lecithin with the substrate to provide a uniform blend of substrate and surfactant, adding to and intimately mixing with the blend an increment of the protein which is a small fraction of the weight of the end product and continuing addition of the protein in increments each of which is a minor fraction of the total weight of the end product until an end product results which contains not less than 90% of the protein and not more than 2% of the surfactant. This process enables production of readily dispersible protein products containing amounts of surfactant considerably less than 1% by weight such as less than 0.1%.
REFERENCES:
patent: 2970913 (1961-02-01), Loewenstein
patent: 3028242 (1962-04-01), Hale et al.
patent: 3291614 (1966-12-01), Tumerman et al.
patent: 3653912 (1972-04-01), Koski et al.
patent: 3728127 (1973-04-01), Palmer
Hall et al., Drying Milk and Milk products, The Avi Publishing Co., Inc., Westport, Conn. 1966 (pp. 152-155 & 248-251).
Gregg Edward B.
Hendricson Alvin E.
Naff David M.
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