Vegetable protein evidencing improved solution viscosity

Details Vegetable protein evidencing improved solution viscosity Vegetable protein evidencing improved solution viscosity

A - Human Necessities

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A23J 1/14 (2006.01) A23J 3/14 (2006.01) A23J 3/16 (2006.01) A23L 1/31 (2006.01)

Patent

CA 1223866

VEGETABLE PROTEIN EVIDENCING IMPROVED SOLUTION VISCOSITY ABSTRACT A process for increasing the viscosity of vegetable protein-containing solutions which com- prises subjecting a substantially dry protein composition containing at least 60% protein which protein is substantially insoluble at its isoelectric point and substantially soluble above and below its isoelectric point to a heat treatment for a period of time sufficient to modify the protein such that the viscosity of a 10% solution of said treated protein composition is increased over a solution of untreated protein composition by at least 100%. C-6609

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