Dried protein product of improved emulsification properties...

Details Dried protein product of improved emulsification properties... Dried protein product of improved emulsification properties...

A - Human Necessities

23

J

99/49.2

A23J 1/14 (2006.01) A23J 3/16 (2006.01) A23L 1/314 (2006.01)

Patent

CA 1046337

A DRIED PROTEIN PRODUCT OF IMPROVED EMULSIFICATION PROPERTIES AND FLAVOR Abstract of the Disclosure A process for the production of a dried soy protein product of improved emulsification properties having a substan- tially bland flavor is disclosed which comprises; forming a slurry of isolated soy protein having a pH of between about 5.7 to 7.5 and a solids content within the range ofr 5 to 17%, and dynamically heating the slurry under a positive pressure, after which undesirable flavors are removed by causing instant pressure release to flash off excess moisture laden with the undesirable flavor components. The addition of an edible reducing agent in an amount of at least about 0.1% by weight of the solids is included either before or after the deflavorization step and the drying temperature is controlled to a critical temperature of below about 200°F. to provide the protein product with improved emulsification properties.

206128

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