LEGUME PROTEIN ISOLATES HAVING IMPROVED EMULSIFIYING FUNCTION

The technology disclosed in this specification pertains to legume protein isolates having improved emulsifying function and methods for making them. The improved legume protein isolates are made by a process comprising heating the isolates in a neutral aqueous solution for at least 1.5 minutes at te...

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Bibliographische Detailangaben
Hauptverfasser:	CUMMINS, Alexandra, ZHANG, Christopher, YANG, Xin, DREW, Leslie
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:	The technology disclosed in this specification pertains to legume protein isolates having improved emulsifying function and methods for making them. The improved legume protein isolates are made by a process comprising heating the isolates in a neutral aqueous solution for at least 1.5 minutes at temperatures below 99° C. Following the treatment to improve emulsifying function, the legume protein isolates can be mixed with other ingredients to form stable emulsions, including acidic emulsions.