Preparation of soy protein isolate using calcium chloride extraction (“S703 CIP”)
US8404299B2 · kind B2 · utility
Assignee
Inventors
Key dates
| Filing date | May 17, 2011 |
| Grant date | Mar 26, 2013 |
| Priority date | — |
| Expiry date | May 17, 2031 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23V2002/00
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b., prefereably an isolate having a protein content of at least about 90 wt % (N×6.25) d.b., is formed by a procedure in which soy protein is extracted from a soy source material using an aqueous calcium chloride solution at low pH, generally about 1.5 to about 5, and separating the resulting aqueous soy protein solution from residual soy protein source. The resulting clarified aqueous soy protein solution may be diluted and the pH adjusted with the range of 1.5 to 5.0. the solution may be concentrated by ultrafiltration, diafiltered and the dried to provide the soy protein product. The soy protein product is soluble in acidic medium and produces transparent, heat stable solutions and hence may be used for protein fortification of soft drinks and sports drinks.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.