Process for producing a fibrous milk protein product
US4251567A · kind A · utility
6Cited by
6References
9Claims
0Family size
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Key dates
| Filing date | Sep 21, 1978 |
| Grant date | Feb 17, 1981 |
| Priority date | — |
| Expiry date | Sep 21, 1998 |
Classification
- Technology area (CPC Y)Emerging Cross-Sectional Technologies
- CPC primaryY10S426/802
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A fibrous milk protein product having a high tensile elongation (115 to 380%) and an excellent stability to hot water cooking (tolerant to treatment in hot water of 135.degree. C. for 4 minutes) which is produced by forming the starting milk protein into a fibrous composition and then treating the fibrous composition in an aqueous solution containing at least one of sodium, potassium and calcium salts and also an aldehyde type crosslinking agent having a ratio of molecular weight (M) to number of aldehyde groups (n) of 120 to 360 (e.g. lactose) at a pH of 2.5 to 6.5 and at 100.degree. to 140.degree. C. for 20 minutes to 3 hours.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.