Process for preparing powdered oil and fat

A stable, powdered oil/fat of uniform size having a high oil/fat content is prepared by hydrolyzing partially a soybean protein with an acid or a protease to obtain an aqueous solution of protein, adding an oil/fat to said solution to obtain an O/W emulsion and spray-drying said emulsion. When a soy...

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Bibliographische Detailangaben
Hauptverfasser:	SETO, AKIRO, SAKITA, TAKASHI, SAKAI, MUNEO
Format:	Patent
Sprache:	eng
Schlagworte:	ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES CANDLES CHEMISTRY DETERGENTS EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS ESSENTIAL OILS FATTY ACIDS THEREFROM FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY PERFUMES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	A stable, powdered oil/fat of uniform size having a high oil/fat content is prepared by hydrolyzing partially a soybean protein with an acid or a protease to obtain an aqueous solution of protein, adding an oil/fat to said solution to obtain an O/W emulsion and spray-drying said emulsion. When a soybean protein treated with hydrous alcohol is employed, the product obtained has the improved flavor and color suitable for edibles.