Methods for controlling the viscosity of protein hydrolysates
US4668772A · kind A · utility
5Cited by
5References
10Claims
0Family size
Assignee
Inventor
Key dates
| Filing date | Nov 27, 1984 |
| Grant date | May 26, 1987 |
| Priority date | — |
| Expiry date | Nov 27, 2004 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23J3/34
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Methods for controlling the viscosity of protein hydrolysates by adjusting their magnesium and calcium content are disclosed. The viscosity may be reduced by adding a pyrophosphate or other precipitating agent to the hydrolysate and then removing the magnesium and/or calcium precipitate that is formed thereby. Alternatively, the viscosity may be increased by adding a magnesium and/or calcium containing source.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.