Emulsifier from yeast

The invention provides a mannoprotein obtainable by a heat treatment of a food grade yeast material suspended in an aqueous medium, at a pH between 4.5 and 9.0, which heat treatment comprises heating the yeast material to a temperature between 70 and 100C and maintaining it at that temperature for b...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	VEENEMA, MARTIN J, SCHMEDDING, DIEDERIK JOHANNES MARIA, KUNST, ANTHONIE, VAN SCHIE, BARTHOLOMEUS JOSEF
Format:	Patent
Sprache:	eng ; fre ; ger
Schlagworte:	AGEING BEER BIOCHEMISTRY BREWING OF BEER CHEMISTRY CLARIFICATION ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING ORGANIC CHEMISTRY PASTEURISATION PEPTIDES PRESERVATION PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROCESSES USING MICROORGANISMS PURIFICATION SPIRITS STERILISATION THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	The invention provides a mannoprotein obtainable by a heat treatment of a food grade yeast material suspended in an aqueous medium, at a pH between 4.5 and 9.0, which heat treatment comprises heating the yeast material to a temperature between 70 and 100C and maintaining it at that temperature for between 8 hours and 2 minutes, or alternatively, heating the yeast material to a temperature between 100 and 200C and maintaining it at that temperature for between 1 hour and 5 seconds. The heat treatment at or below 100C may be carried out at atmospheric pressure. The heat treatment at or above 100C may conveniently be carried out continuously. The mannoprotein obtained is useful as an emulsifier in foods and beverages, particularly to stabilize beer foam.