Method for obtaining a vegetable plant protein fraction, in particular for producing vegetable ice cream

US8257772B2 · kind B2 · utility

Assignee

• Fraunhofer-Gesellschaft zur förderung der angewandten Forschung e.V. · DE

Inventors

• Peter Eisner · Freising, DE
• Klaus Muller · Wiesbaden, DE
• Claudia Pickardt · Freising, DE
• Andreas Malberg · Birkenfeld, DE

Key dates

• Filing date: Jan 17, 2007
• Grant date: Sep 4, 2012
• Expiry date: Aug 25, 2029

Classification

• Technology area (CPC A): Human Necessities
• CPC primary: A23V2002/00
• WIPO field: Food chemistry
• WIPO sector: Chemistry

Abstract

A method for obtaining a vegetable protein fraction, in particular for producing vegetable ice cream, is described wherein vegetable parts are added to water or to an aqueous solvent in order to dissolve and/or disperse vegetable proteins from the vegetable parts, and wherein one or more vegetable protein fractions are separated from the aqueous mixture thus obtained by the separation. According to the method, one or more substances having lipophilic or amphiphilic boundary surfaces are added to the aqueous mixture in order to separate one or more vegetable protein fractions, to which dissolved and/or dispersed proteins having lipophilic or amphiphilic groups in the mixture attach. The substances including the attached proteins are separated from the mixture. A vegetable protein fraction having particularly good emulsifying characteristics is obtained by the method, the protein fraction being advantageous as an emulsifier in the production of vegetable ice cream.