Modified soy fiber material of improved sensory properties
US5508172A · kind A · utility
2Cited by
8References
24Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | May 17, 1995 |
| Grant date | Apr 16, 1996 |
| Priority date | — |
| Expiry date | May 17, 2015 |
Classification
- Technology area (CPC C)Chemistry; Metallurgy
- CPC primaryC12Y302/01032
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The present invention relates to an enzymatically modified dietary fiber material particularly a soy fiber material of improved sensory properties including smoothness and mouthfeel characteristics. The modified fiber is formed by forming an aqueous slurry of a soy dietary fiber material and modifying or hydrolyzing the material with a process modifying dietary soy fiber and the resulting enzyme mixture which comprises a mixture of a cellulase and a carbohydrase. The degree of hydrolysis is sufficient to improve the sensory properties of the soy fiber material without substantially reducing the dietary fiber content thereof.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.