GB1470047A - Protein compositions - Google Patents
Protein compositionsInfo
- Publication number
- GB1470047A GB1470047A GB5616472A GB5616472A GB1470047A GB 1470047 A GB1470047 A GB 1470047A GB 5616472 A GB5616472 A GB 5616472A GB 5616472 A GB5616472 A GB 5616472A GB 1470047 A GB1470047 A GB 1470047A
- Authority
- GB
- United Kingdom
- Prior art keywords
- fibres
- protein
- stretched
- wound
- winding
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Classifications
-
- D—TEXTILES; PAPER
- D01—NATURAL OR MAN-MADE THREADS OR FIBRES; SPINNING
- D01F—CHEMICAL FEATURES IN THE MANUFACTURE OF ARTIFICIAL FILAMENTS, THREADS, FIBRES, BRISTLES OR RIBBONS; APPARATUS SPECIALLY ADAPTED FOR THE MANUFACTURE OF CARBON FILAMENTS
- D01F4/00—Monocomponent artificial filaments or the like of proteins; Manufacture thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/22—Working-up of proteins for foodstuffs by texturising
- A23J3/28—Working-up of proteins for foodstuffs by texturising using coagulation from or in a bath, e.g. spun fibres
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Textile Engineering (AREA)
- Artificial Filaments (AREA)
Abstract
1470047 Protein fibres BROOKE BOND LIEBIG Ltd 1 March 1974 [5 Dec 1972] 56164/72 Heading B5B [Also in Divisions A2 and C3] Protein fibres are obtained by wet-spinning a solution of protein and winding up the fibres so produced whilst they are moist. Between coagulation and winding up the fibres are stretched by any amount up to 400% of its original length, neutralized to a final pH of 4À0 to 7À0, rewashed to remove any excess neutralizing fluid and to leave at least 5% expressible water and optionally treated with flavours or fats. Preferably the fibres are stretched in warm NaCl solution. The fibres may be wound up in a fashion that gives the bundle the appearance of a particular cut of meat. In Example 1 soya protein fibres are made, stretched and wound up, ending with the appearance of chicken breast. In Example 2, safflower protein fibres are made, stretched treated with lard and a mixture of sodium caseinate, hydrolysed vegetable protein, monosodium glutamate, glucose, inosine monophosphate and water, wound up and heated. Again the product resembled chicken breast.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB5616472A GB1470047A (en) | 1972-12-05 | 1972-12-05 | Protein compositions |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB5616472A GB1470047A (en) | 1972-12-05 | 1972-12-05 | Protein compositions |
Publications (1)
Publication Number | Publication Date |
---|---|
GB1470047A true GB1470047A (en) | 1977-04-14 |
Family
ID=10475900
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB5616472A Expired GB1470047A (en) | 1972-12-05 | 1972-12-05 | Protein compositions |
Country Status (1)
Country | Link |
---|---|
GB (1) | GB1470047A (en) |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0036973A2 (en) * | 1980-03-31 | 1981-10-07 | Societe Des Produits Nestle S.A. | Process for spinning fish proteins and threads obtained |
WO2003056076A1 (en) * | 2002-01-04 | 2003-07-10 | Guanqi Li | Phytoprotein synthetic fibre and the method of making the same |
WO2008036906A1 (en) * | 2006-09-21 | 2008-03-27 | Solae, Llc | Process for producing colored structured plant protein products |
US8293317B2 (en) | 2001-10-03 | 2012-10-23 | Fannon John E | Puffed protein based snack food |
CN109868522A (en) * | 2019-03-15 | 2019-06-11 | 江南大学 | A kind of method for the gluten protein fiber that processability improves |
-
1972
- 1972-12-05 GB GB5616472A patent/GB1470047A/en not_active Expired
Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0036973A2 (en) * | 1980-03-31 | 1981-10-07 | Societe Des Produits Nestle S.A. | Process for spinning fish proteins and threads obtained |
EP0036973A3 (en) * | 1980-03-31 | 1982-06-23 | Societe Des Produits Nestle S.A. | Process for spinning fish proteins and threads obtained |
US8293317B2 (en) | 2001-10-03 | 2012-10-23 | Fannon John E | Puffed protein based snack food |
WO2003056076A1 (en) * | 2002-01-04 | 2003-07-10 | Guanqi Li | Phytoprotein synthetic fibre and the method of making the same |
US7271217B2 (en) | 2002-01-04 | 2007-09-18 | Guanqi Li | Phytoprotein synthetic fibre and method of manufacture thereof |
WO2008036906A1 (en) * | 2006-09-21 | 2008-03-27 | Solae, Llc | Process for producing colored structured plant protein products |
CN109868522A (en) * | 2019-03-15 | 2019-06-11 | 江南大学 | A kind of method for the gluten protein fiber that processability improves |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
PS | Patent sealed | ||
732 | Registration of transactions, instruments or events in the register (sect. 32/1977) | ||
PCNP | Patent ceased through non-payment of renewal fee |