Protein isolate having low solubility characteristics and...

Details Protein isolate having low solubility characteristics and... Protein isolate having low solubility characteristics and...

A - Human Necessities

23

J

530/15.1, 99/49.

A23J 3/00 (2006.01) A23J 3/16 (2006.01)

Patent

CA 1172628

Abstract of the Disclosure The present invention provides process for the produc- tion of a protein isolate having low solubility with excellent func- tional properties as a complete or partial replacemant for milk co- precipitate in a non-aqueous, "creme" filling used in cookies, snacks and the like The process comprises; forming an aqueous slurry of an isolated soy protein; controlling the pH of the slurry to between about 4.5 to 5.8 by the addition of a monovalent alkali reagent, heating said slurry to a temperature of between about 170 - 240°F; and neutralizing said slurry to a pH of 6.8 to 7.2 in the presence of an alkaline earth cation to provide a low solubility protein isolate.

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