Methods for controlling the viscosity of protein hydrolysates
US4743682A · kind A · utility
2Cited by
6References
2Claims
0Family size
Assignee
Inventor
Key dates
| Filing date | Dec 31, 1986 |
| Grant date | May 10, 1988 |
| Priority date | — |
| Expiry date | Dec 31, 2006 |
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.