Functionalized bran
US12133533B2 · kind B2 · utility
0Cited by
2References
4Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Aug 22, 2018 |
| Grant date | Nov 5, 2024 |
| Priority date | — |
| Expiry date | Sep 27, 2040 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L33/185
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A method is described for treating bran to improve sensory attributes in food products made with the treated bran. The method includes acidifying a bran to a pH of less than 5 for a period of time sufficient to achieve an increase in soluble protein, then increasing the pH to at least 5.5. Also described are compositions including a treated bran, and methods of using a treated bran to increase bran content in foods or to improve organoleptic qualities in foods containing bran.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.