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...
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| creator | VEENEMA, MARTIN J SCHMEDDING, DIEDERIK JOHANNES MARIA KUNST, ANTHONIE VAN SCHIE, BARTHOLOMEUS JOSEF |
| description | 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. |
| format | Patent |
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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.</description><edition>6</edition><language>eng ; fre ; ger</language><subject>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</subject><creationdate>1999</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19990210&DB=EPODOC&CC=EP&NR=0790316A3$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19990210&DB=EPODOC&CC=EP&NR=0790316A3$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>VEENEMA, MARTIN J</creatorcontrib><creatorcontrib>SCHMEDDING, DIEDERIK JOHANNES MARIA</creatorcontrib><creatorcontrib>KUNST, ANTHONIE</creatorcontrib><creatorcontrib>VAN SCHIE, BARTHOLOMEUS JOSEF</creatorcontrib><title>Emulsifier from yeast</title><description>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.</description><subject>AGEING</subject><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>BREWING OF BEER</subject><subject>CHEMISTRY</subject><subject>CLARIFICATION</subject><subject>ENZYMOLOGY</subject><subject>FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>ORGANIC CHEMISTRY</subject><subject>PASTEURISATION</subject><subject>PEPTIDES</subject><subject>PRESERVATION</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PROCESSES USING MICROORGANISMS</subject><subject>PURIFICATION</subject><subject>SPIRITS</subject><subject>STERILISATION</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>1999</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZBB1zS3NKc5My0wtUkgrys9VqExNLC7hYWBNS8wpTuWF0twMCm6uIc4euqkF-fGpxQWJyal5qSXxrgEG5pYGxoZmjsbGRCgBADyMIMs</recordid><startdate>19990210</startdate><enddate>19990210</enddate><creator>VEENEMA, MARTIN J</creator><creator>SCHMEDDING, DIEDERIK JOHANNES MARIA</creator><creator>KUNST, ANTHONIE</creator><creator>VAN SCHIE, BARTHOLOMEUS JOSEF</creator><scope>EVB</scope></search><sort><creationdate>19990210</creationdate><title>Emulsifier from yeast</title><author>VEENEMA, MARTIN J ; SCHMEDDING, DIEDERIK JOHANNES MARIA ; KUNST, ANTHONIE ; VAN SCHIE, BARTHOLOMEUS JOSEF</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_EP0790316A33</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre ; ger</language><creationdate>1999</creationdate><topic>AGEING</topic><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>BREWING OF BEER</topic><topic>CHEMISTRY</topic><topic>CLARIFICATION</topic><topic>ENZYMOLOGY</topic><topic>FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>ORGANIC CHEMISTRY</topic><topic>PASTEURISATION</topic><topic>PEPTIDES</topic><topic>PRESERVATION</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PROCESSES USING MICROORGANISMS</topic><topic>PURIFICATION</topic><topic>SPIRITS</topic><topic>STERILISATION</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>VEENEMA, MARTIN J</creatorcontrib><creatorcontrib>SCHMEDDING, DIEDERIK JOHANNES MARIA</creatorcontrib><creatorcontrib>KUNST, ANTHONIE</creatorcontrib><creatorcontrib>VAN SCHIE, BARTHOLOMEUS JOSEF</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>VEENEMA, MARTIN J</au><au>SCHMEDDING, DIEDERIK JOHANNES MARIA</au><au>KUNST, ANTHONIE</au><au>VAN SCHIE, BARTHOLOMEUS JOSEF</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Emulsifier from yeast</title><date>1999-02-10</date><risdate>1999</risdate><abstract>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.</abstract><edition>6</edition><oa>free_for_read</oa></addata></record> |
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| language | eng ; fre ; ger |
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| subjects | 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 |
| title | Emulsifier from yeast |
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