Methods of forming heat stable soy milk concentrates

US7989015B2 · kind B2 · utility

Assignee

• Kraft Foods Global Brands LLC · US

Inventors

• Ahmad Akashe · Mundelein, US
• Wen-Sherng Chen · Glenview, US
• Danielle E. Perkins · Clarendon Hills, US
• Mark Norton · Dover, US

Key dates

• Filing date: Jan 11, 2007
• Grant date: Aug 2, 2011
• Expiry date: Jun 12, 2029

Classification

• Technology area (CPC A): Human Necessities
• CPC primary: A23L11/65
• WIPO field: Food chemistry
• WIPO sector: Chemistry

Abstract

Methods are provided to prepare heat stable soy milk concentrates above 3.2× based on the level of protein that are thermally stable upon achieving an Fo of at least 5. One method removes soluble carbohydrates prior to concentration. Another method removes both soluble and insoluble carbohydrates prior to concentration. Yet other methods prepare soy milk concentrates using partially hydrolyzed soy protein isolate.