Protein product

US4572837A · kind A · utility

Assignee

• The British Food Manufacturing Industries Research Association · GB

Inventors

• Stephen Poole · Springville, US
• Stuart West · Leatherhead, GB
• Clifford L. Walters · Leatherhead, GB

Key dates

• Filing date: Jun 28, 1984
• Grant date: Feb 25, 1986
• Expiry date: Jun 28, 2004

Classification

• Technology area (CPC Y): Emerging Cross-Sectional Technologies
• CPC primary: Y10S426/804
• WIPO field: Food chemistry
• WIPO sector: Chemistry

Abstract

An aqueous dispersion containing both acidic and basic proteins and gives better foaming, gelling and emulsion properties than solutions of acidic proteins alone. The basic protein may be made by modifying an acidic protein. Improved aerated products such as meringues and nougat may be made using the solutions.