Process for the production of protein-containing food additives

Details Process for the production of protein-containing food additives Process for the production of protein-containing food additives

A - Human Necessities

23

J

99/50

A23J 1/00 (2006.01) A23C 21/02 (2006.01) A23J 3/34 (2006.01)

Patent

CA 1041351

ABSTRACT OF THE DISCLOSURE It is known to enzymatically hydrolyze gelatine into low molecular proteins which are easily wettable and resorbable. Such products have a low content of essential amino acids. It has been proposed to add to the hydrolyzed gelatine, hydrolyzed whey. Hydrolyzed whey has a bitter taste. The present invention seeks to overcome this drawback by providing a process for the preparation of easily wettable, water-soluble protein products by enzymatic treat- ment of natural proteins, characterized in that the protein substances are hydrolyzed in an aqueous suspension by proteolytic enzymes of low activity at a temperature between 40 and 60°C and at an optimum pH value for the activity of the proteolytic enzyme so that the end protein product has a flocculation temperature of over 80°C and no bitter taste.

219371

Affiliated with

Also associated with

Rating

Process for the production of protein-containing food additives does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Process for the production of protein-containing food additives, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Process for the production of protein-containing food additives will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFCA-PAI-O-251984