Process for preparing milk protein resistant to acids and bases
US4656046A · kind A · utility
2Cited by
4References
5Claims
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 A)Human Necessities
- CPC primaryA23J3/10
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A process for preparing a milk protein resistent to acids and bases which comprises subjecting an aqueous solution or dispersion containing casein and 0.5-30 parts of an acidic polysaccharide per 100 parts of casein at pH of 7.3-10.5 and at a temperature of 70.degree. C. or higher for 3 minutes or more. When the heat treatment is carried out in the presence of calcium or magnesium ion in an amount of up to 1.4 parts by weight per 100 parts of casein, thickening activity of the milk protein is further improved.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.