Food emulsions containing modified proteins
Abstract
Abstract AQUEOUS SOLUTIONS HAVING PH OF ABOUT 4.5-6 AND CONTAINING PARTICULAR MODIFIED PROTEINS ARE USED IN THE PREPARATION OF EDIBLE FAT EMULSIONS COMPRISING 80-84% OF AN EDIBLE GLYCERIDE AND HAVING A CONTINUOUS WATER PHASE. THE MODIFIED PROTEIN IS A N-ACETYL MILK PROTEIN CONTAINING ABOUT 20-40% N-ACETYLAMINO GROUPS (CH3-CO-NH-), CALCULATED ON THE BASIS OF TOTAL ACETYLATABLE AMINO GROUPS (NH2-), WHICH TOTAL ACETYLATABLE AMINO GROUPS ARE THE LYSINE E-AMINO GROUPS AND THE A-AMINO GROUPS OF N-TERMINAL AMINO ACIDS IN THE MILK PROTEIN. THE MODIFIED PROTEIN IMPROVES THE HEAT-STABILITY OF ACIDIC OIL-IN-WATER EMULSIONS SO THAT EMULSIONS WITH A GOOD KEEPABILITY CAN BE PREPARED BY PASTEURIZATION WITH OUT THE USE OF PRESERVATIVES.
Inventors
- 👤 Roon J Van
Bibliographic Details
Claims Analysis
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| 3.5 Years (Year 4) | 1976-12-31 | 1977-07-02 | 1978-01-01 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1980-12-31 | 1981-07-02 | 1982-01-01 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1984-12-31 | 1985-07-02 | 1986-01-01 | $7700.00 | Window Closed / Lapsed |