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    PROCESS FOR RECOVERING ORGANIC ACIDS
    22.
    发明专利
    PROCESS FOR RECOVERING ORGANIC ACIDS 未知

    公开(公告)号：CA2167913A1

    公开(公告)日：1995-02-02

    申请号：CA2167913

    申请日：1994-07-25

    Applicant: STALEY MFG CO A E

    Inventor： LEHNHARDT WILLIAM F ,  SCHANEFELT ROBERT V ,  NAPIER LORI L

    IPC: C07B63/00 ,  C07C51/48 ,  C07C59/06 ,  C12P7/56 ,  C07C59/08

    Abstract: An organic acid can be recovered from a fermentation broth by clarifying the broth to remove at least a substantial portion of the impurities therein, producing a clarified feed; acidulating the clarified feed by adding a quantity of a mineral acid effective to lower the pH of the feed to between about 1.0 and about 4.5, producing an acidulated feed which is substantially saturated with respect to at least one electrolyte selected from the group consisting of MHSO4, M2SO4, M3PO4, M2HPO4, MH2PO4, and MNO3, where M is selected from the group consisting of Na, NH4, and K; extracting the acidulated feed with an extraction mixture which includes (a) water, (b) a mineral acid, in a quantity effective to maintain the pH of the feed between about 1.0 and about 4.5, and (c) an oxygenated solvent which has limited miscibility with water and the acidulated feed, the oxygenated solvent having from 4 to 12 carbon atoms and having at least one functional group selected from the group consisting of hydroxyl, ester, keto, ether, carbonyl, and amido, with the extraction producing a solvent extract and a first raffinate; and back extracting the solvent extract with an aqueous liquid, thereby producing an organic acid-rich aqueous extract and an organic acid-depleted solvent raffinate.

    7S AND 11S VEGETABLE PROTEIN FRACTIONATION AND ISOLATION
    25.
    发明专利
    7S AND 11S VEGETABLE PROTEIN FRACTIONATION AND ISOLATION 未知

    公开(公告)号：CA1207755A

    公开(公告)日：1986-07-15

    申请号：CA400529

    申请日：1982-04-06

    Applicant: STALEY MFG CO A E

    Inventor： HOWARD PAULETTE A ,  LEHNHARDT WILLIAM F ,  ORTHOEFER FRANK T

    IPC: A23J1/00 ,  A23J1/14

    Abstract: 7S AND 11S VEGETABLE PROTEIN FRACTIONATION AND ISOLATION Aqueous mixtures of water-soluble 7S and 11S proteins are effectively fractionated and isolated by precipitating the 11S protein at a pH 5.8-6.3 in the presence of carefully controlled concentrations of water-soluble salts and sulfurous ions. The enriched 7S whey may then be adjusted to a pH 5.3-5.8 to precipitate substantially all of the remaining water-soluble 11S protein from the whey an enriched 7S fraction may then be recovered from the whey. The fractionation is capable of producing either 11S or 7S isolates which respectively contain less than 5% 7S or 11S protein impurities.

    HEAT-GELLING AND FOAM-STABILIZING ENZYMATICALLY MODIFIED VEGETABLE ISOLATES
    26.
    发明专利
    HEAT-GELLING AND FOAM-STABILIZING ENZYMATICALLY MODIFIED VEGETABLE ISOLATES 未知

    公开(公告)号：CA1186549A

    公开(公告)日：1985-05-07

    申请号：CA400256

    申请日：1982-03-31

    Applicant: STALEY MFG CO A E

    Inventor： LEHNHARDT WILLIAM F ,  ORTHOEFER FRANK T

    IPC: A23J3/00 ,  A23J1/14 ,  A23J3/34 ,  C07K14/415 ,  C12P21/06

    Abstract: By enzymatically modifying vegetable glycoprotein isolates with an acid proteinase such as pepsin, the glycoproteins may be converted to a vegetable isolate useful as egg albumin replacement or whip-stabilizing agent. The enzymatic modification partially hydrolyzes the glycoproteins and compositionally alters the glycoprotein subunit and aggregate structure. The enzymatic alteration produces a glycoprotein aggregate comprised of a plurality of subunits having saliently different physical and functional properties from that of the vegetable protein precursor source materials. The enzymatically modified vegetable isolates are capable of forming firm, white, opaque heat-set gels similar to those of egg albumin. The enzymatically modified glycoproteins are compatible with salt-containing recipes and functionally useful over a broad pH range.

    SOY ISOLATES SUITABLE FOR USE IN IMITATION CHEESE
    27.
    发明专利
    SOY ISOLATES SUITABLE FOR USE IN IMITATION CHEESE 未知

    公开(公告)号：CA1182112A

    公开(公告)日：1985-02-05

    申请号：CA385031

    申请日：1981-09-02

    Applicant: STALEY MFG CO A E

    Inventor： LEHNHARDT WILLIAM F ,  STREATY CHARLES E JR ,  YACKEL WALTER C JR ,  YANG HO S ,  TANG DANIEL K

    IPC: A23C20/00 ,  A23J1/14 ,  A23J3/14 ,  A23J3/16

    Abstract: Vegetable proteins may be converted into isolates which are useful for preparing imitation cheese products. These unique isolates are characterized in general as: having an NSI of at least 90, have not been subjected to enzymatic or chemical hydrolysis, form an insoluble gel when reconstituted in water at a 15% by weight protein isolate concentration and heated to 85.degree.C. for 30 minutes, and yielding a melt value of at least 15cm2. The isolates are prepared under conditions which precondition the protein molecules so that they may be converted upon heat treatment into protein aggregates which simulate the hydrocolloidal attributes of caseinate. The heat treatment causes restructuring of the proteinaceous molecules into large molecular weight aggregates. Soy isolates prepared in accordance with this invention may be utilized to replace from about 20% to 60% or higher of the caseinate in an imitation cheese recipe without adversely affecting the melt characteristics Or the imitation cheese product.

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