HYDROLYSIS OF VEGETABLE PROTEINS

A hydrolysed vegetable protein is obtainable by the hydrolysis of a mixture comprising sunflower protein and at least one other vegetable protein (preferably maize protein). The hydrolysed vegetable protein has improved flavour and/or aroma properties.

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Bibliographische Detailangaben
Hauptverfasser:	VAN KOEVERINGE, JAN MARCUS, TEN HAAF, LAMBERT A. M
Format:	Patent
Sprache:	eng ; fre ; ger
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROTEIN COMPOSITIONS FOR FOODSTUFFS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES WORKING-UP PROTEINS FOR FOODSTUFFS
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Beschreibung
Zusammenfassung:	A hydrolysed vegetable protein is obtainable by the hydrolysis of a mixture comprising sunflower protein and at least one other vegetable protein (preferably maize protein). The hydrolysed vegetable protein has improved flavour and/or aroma properties.