Method of deflavoring soy-derived materials using electrodialysis
US7175869B2 · kind B2 · utility
4Cited by
11References
22Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Sep 15, 2004 |
| Grant date | Feb 13, 2007 |
| Priority date | — |
| Expiry date | Sep 15, 2024 |
Classification
- Technology area (CPC B)Performing Operations; Transporting
- CPC primaryB01D61/147
- WIPO fieldChemical engineering
- WIPO sectorChemistry
Abstract
Soy derived materials such as soy milk, soy flour, soy concentrates, and soy protein isolates, are deflavored by adjusting the pH of an aqueous composition of such soy derived materials using membrane electrodialysis to a pH of about 9 to about 12 to solubilize the soy proteins and to release the flavoring compounds and thereafter passing the pH-adjusted composition to an ultrafiltration membrane having a molecular weight cutoff up to about 50,000 Daltons under conditions at which the flavoring compounds pass through the membrane, leaving the retained soy material with improved flavor.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.