Process for aggregating protein
US3956519A · kind A · utility
14Cited by
3References
9Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Dec 4, 1974 |
| Grant date | May 11, 1976 |
| Priority date | — |
| Expiry date | Dec 4, 1994 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23G2200/06
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Debranched amylopectin and debranched low-DE maltodextrin have been found to cause protein to aggregate in solution. Such aggregation, which can lead to precipitation or flocculation of the protein, is useful for instance in aerated aqueous fat emulsions, e.g. ice cream and whipped cream, where the stability of the product can be altered as desired.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.