GB1490461A - Process for the production of a protein emulsion - Google Patents
Process for the production of a protein emulsionInfo
- Publication number
- GB1490461A GB1490461A GB684/75A GB68475A GB1490461A GB 1490461 A GB1490461 A GB 1490461A GB 684/75 A GB684/75 A GB 684/75A GB 68475 A GB68475 A GB 68475A GB 1490461 A GB1490461 A GB 1490461A
- Authority
- GB
- United Kingdom
- Prior art keywords
- protein
- slurry
- emulsion
- jan
- salt
- 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
-
- 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
- A23J3/14—Vegetable proteins
- A23J3/16—Vegetable proteins from soybean
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Biochemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
1490461 Protein-containing emulsions RALSTON PURINA CO 7 Jan 1975 [7 Jan 1974 29 Nov 1974] 684/75 Heading A2B A stable thixotropic emulsion, for use in sausage fillings, is made by heating an aqueous slurry of a vegetable (e.g. soya) protein isolate having a pH less than 8 under pressure at above 160‹F, subjecting the slurry to momentary physical working, e.g. by forcing it through jets, retaining under pressure to prevent vapourisation of the water for, preferably, 3 to 100 seconds, releasing the pressure to volatilise the water and undesirable flavouring substances contained in the protein, drying at less than 240‹F, and shearing an aqueous dispersion of the protein with fat and a salt e.g. sodium chloride to form an emulsion. The slurry may also contain an edible reducing agent e.g. sodium sulphite. The salt may form 2-10% of the emulsion. The slurry may have a solids content of 3-30%.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US43153774A | 1974-01-07 | 1974-01-07 | |
| US52805774A | 1974-11-29 | 1974-11-29 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB1490461A true GB1490461A (en) | 1977-11-02 |
Family
ID=27029086
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB684/75A Expired GB1490461A (en) | 1974-01-07 | 1975-01-07 | Process for the production of a protein emulsion |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB1490461A (en) |
-
1975
- 1975-01-07 GB GB684/75A patent/GB1490461A/en not_active Expired
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PS | Patent sealed | ||
| PCNP | Patent ceased through non-payment of renewal fee |