Preparation of hydrolyzed protein having reduced .alpha.-chlorohydrin content
US5102987A · kind A · utility
4Cited by
7References
19Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Oct 14, 1988 |
| Grant date | Apr 7, 1992 |
| Priority date | — |
| Expiry date | Oct 14, 2008 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23J3/32
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The .alpha.-chlorohydrin content of liquid hydrolysed protein obtained by acid hydrolysis with hydrochloric acid is reduced by adjusting the pH of the liquid hydrolysed protein to a pH of from 8 to 14 and holding the liquid for a time sufficient for the .alpha.-chlorohydrin content of the liquid hydrolysed protein to be reduced.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.