Low-viscosity, high-nsi, heat-gelling soy isolates

Details Low-viscosity, high-nsi, heat-gelling soy isolates Low-viscosity, high-nsi, heat-gelling soy isolates

A - Human Necessities

23

C

99/149, 99/47, 5

A23C 19/093 (2006.01) A21D 13/00 (2006.01) A23B 4/023 (2006.01) A23C 11/10 (2006.01) A23J 1/14 (2006.01) A23J 3/14 (2006.01) A23J 3/16 (2006.01) A23L 1/19 (2006.01) A23L 1/305 (2006.01) A23L 1/318 (2006.01) A23L 1/32 (2006.01)

Patent

CA 1209129

LOW-VISCOSITY, HIGH-NSI, HEAT-GELLING SOY ISOLATES ABSTRACT OF THE DISCLOSURE The present invention provides high NSI dry vegetable protein isolates which may be effectively utilized to replace egg albumin and/or miIk caseinates in food recipes. The isolates are characterized as having an NSI of at least 90, substantially free from vegetable protein hydrolyzates, capable of forming insoluble heat-set gels and having aqueous Brookfield viscosities substantially lower than those which are obtained from conventional undigested vegetable protein hydrolyzates. The relatively neutral pH extraction conditions in the presence of sulfurous ions, coupled with its recovery without chemically or enzymatically hydrolyzing the protein constituents affords an effec- tive method for manufacturing these unique isolate products. The isolates may be used to directly replace either casein or egg albumin in a wide variety of food recipes.

385186

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