Protein-containing foodstuff comprising a cross-linking enzyme and a hydrocolloid

A composition comprising a hydrocolloid, a protein and an enzyme, wherein the enzyme is a cross-linking enzyme and the dosage of the enzyme is no greater than 20 U/g of protein and the concentration of hydrocolloid is less than 1%, and the protein is soy protein or whey protein.

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Bibliographische Detailangaben
Hauptverfasser:	DEGN, PEDER EDVARD, FAERGEMAN, MERETE, SOE, JORN BORCH, DE VRIES, JACOB AILKO
Format:	Patent
Sprache:	eng
Schlagworte:	BAKERY PRODUCTS BAKING CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES HYGIENE ICE-CREAM MAKING THEREOF MEDICAL OR VETERINARY SCIENCE MILK OR CHEESE SUBSTITUTES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PREPARATION THEREOF PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF PROTEIN COMPOSITIONS FOR FOODSTUFFS SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS ORMEDICINAL PREPARATIONS SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS WORKING-UP PROTEINS FOR FOODSTUFFS
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Beschreibung
Zusammenfassung:	A composition comprising a hydrocolloid, a protein and an enzyme, wherein the enzyme is a cross-linking enzyme and the dosage of the enzyme is no greater than 20 U/g of protein and the concentration of hydrocolloid is less than 1%, and the protein is soy protein or whey protein.