Process for preparing heat resistant milk protein having good processability
US4656041A · kind A · utility
3Cited by
6References
6Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Aug 27, 1985 |
| Grant date | Apr 7, 1987 |
| Priority date | — |
| Expiry date | Aug 27, 2005 |
Classification
- Technology area (CPC Y)Emerging Cross-Sectional Technologies
- CPC primaryY10S426/802
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A process for preparing a heat resistant milk protein having excellent processability which comprises subjecting an aqueous solution or dispersion containing casein and an acidic polysaccharide at pH of 7.5-10.5 and at a temperature of 70.degree. C. or higher for 5 minutes or more, forming the resultant into a desired shape, and soaking in an aqueous solution containing multivalent metallic compound in an amount of 10 mM or more as a multivalent metal.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.