Pectin for stabilizing proteins
US6221419A · kind A · utility
Assignee
Inventor
Key dates
| Filing date | Nov 5, 1998 |
| Grant date | Apr 24, 2001 |
| Priority date | — |
| Expiry date | Nov 5, 2018 |
Classification
- Technology area (CPC C)Chemistry; Metallurgy
- CPC primaryC12P19/04
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Provided is a pectin having (i) a degree of esterification (DE) of 60 to 95%, (ii) a calcium sensitivity (.DELTA.CS) of less than 25 cP, and (iii) a calcium sensitive pectin weight ratio (CSPR) of calcium sensitive pectin (CSP) to the sum of CSP and non-calcium sensitive pectin (NCSP) of 0.7 or more. Such pectin is useful as a stabilizing component of an aqueous acidic beverage, such as a drinking yogurt, which contains a suspension of protein particles formed from, e.g., casein. The pectin can be prepared by treating a substantially non-calcium sensitive pectin having a CSPR of 0.1 or less and a .DELTA.CS of 0-3 with a pectin deesterifying enzyme.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.