Heat gellable protein isolate

Details Heat gellable protein isolate Heat gellable protein isolate

A - Human Necessities

23

J

99/169

A23J 1/12 (2006.01) A23J 1/14 (2006.01) A23J 3/14 (2006.01) A23J 3/16 (2006.01)

Patent

CA 1174899

ABSTRACT OF THE DISCLOSURE Starch is used to enhance the gel hardness of heat set protein gels. The protein gels are formed from dispersions of a protein micellar mass manipulated with respect to pH and ionic strength to a pH up to about 6.0 and an ionic strength of greater than 0.2 M.

417912

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