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    1.
    发明专利
    未知

    公开(公告)号：MX6860E

    公开(公告)日：1986-09-08

    申请号：MX978481

    申请日：1981-11-27

    Applicant: STALEY MFG CO A E

    Inventor： ORTHCEFER FRANK THEODORE ,  OGDEN LYNN VERL

    IPC: A21D13/00 ,  A23B4/023 ,  A23C11/10 ,  A23J1/14 ,  A23J3/14 ,  A23J3/16 ,  A23L1/305 ,  A23L13/70 ,  A23L15/00 ,  A23L1/20

    Abstract: The present invention provides high NSI dry vegetable protein isolates which may be effectively utilized to replace egg albumin and/or milk caseinates in food recipes. The isolates are characterized as having an NSI of at least 90, substantially free from vegetable protein hydrolyzates, capable of forming insoluble heat-set gels and having aqueous Brookfield viscosities substantially lower than those which are obtained from conventional undigested vegetable protein hydrolyzates. The relatively neutral pH extraction conditions in the presence of sulphurous ions, coupled with its recovery without chemically or enzymatically hydrolyzing the protein constituents affords an effective method for manufacturing these unique isolate products. The isolates may be used to directly replace either casein or egg albumin in a wide variety of food recipes.

    DRY VEGETABLE PROTEIN ISOLATE
    2.
    发明专利
    DRY VEGETABLE PROTEIN ISOLATE 未知

    公开(公告)号：AU543466B2

    公开(公告)日：1985-04-18

    申请号：AU7901881

    申请日：1981-12-24

    Applicant: STALEY MFG CO A E

    Inventor： ORTHOEFER FRANK THEODORE ,  OGDEN LYNN VERL

    IPC: A21D13/00 ,  A23B4/023 ,  A23C11/10 ,  A23J1/14 ,  A23J3/14 ,  A23J3/16 ,  A23L1/305 ,  A23L13/70 ,  A23L15/00 ,  A23J3/00

    Abstract: The present invention provides high NSI dry vegetable protein isolates which may be effectively utilized to replace egg albumin and/or milk caseinates in food recipes. The isolates are characterized as having an NSI of at least 90, substantially free from vegetable protein hydrolyzates, capable of forming insoluble heat-set gels and having aqueous Brookfield viscosities substantially lower than those which are obtained from conventional undigested vegetable protein hydrolyzates. The relatively neutral pH extraction conditions in the presence of sulphurous ions, coupled with its recovery without chemically or enzymatically hydrolyzing the protein constituents affords an effective method for manufacturing these unique isolate products. The isolates may be used to directly replace either casein or egg albumin in a wide variety of food recipes.

    3.
    发明专利
    未知

    公开(公告)号：NO814302L

    公开(公告)日：1982-06-30

    申请号：NO814302

    申请日：1981-12-16

    Applicant: STALEY MFG CO A E

    Inventor： ORTHOEFER FRANK THEODORE ,  OGDEN LYNN VERL

    IPC: A21D13/00 ,  A23B4/023 ,  A23C11/10 ,  A23J1/14 ,  A23J3/14 ,  A23J3/16 ,  A23L1/305 ,  A23L13/70 ,  A23L15/00 ,  A23J

    Abstract: The present invention provides high NSI dry vegetable protein isolates which may be effectively utilized to replace egg albumin and/or milk caseinates in food recipes. The isolates are characterized as having an NSI of at least 90, substantially free from vegetable protein hydrolyzates, capable of forming insoluble heat-set gels and having aqueous Brookfield viscosities substantially lower than those which are obtained from conventional undigested vegetable protein hydrolyzates. The relatively neutral pH extraction conditions in the presence of sulphurous ions, coupled with its recovery without chemically or enzymatically hydrolyzing the protein constituents affords an effective method for manufacturing these unique isolate products. The isolates may be used to directly replace either casein or egg albumin in a wide variety of food recipes.

    METHOD FOR THE PREPARATION DRY VEGETABLE PROTEIN ISOLATE AND FOOD COMPOSITIONS CONTAINING IT
    5.
    发明专利
    METHOD FOR THE PREPARATION DRY VEGETABLE PROTEIN ISOLATE AND FOOD COMPOSITIONS CONTAINING IT 未知

    公开(公告)号：PT74204A

    公开(公告)日：1982-01-01

    申请号：PT7420481

    申请日：1981-12-28

    Applicant: STALEY MFG CO A E

    Inventor： ORTHOEFER FRANK THEODORE ,  OGDEN LYNN VERL

    IPC: A21D13/00 ,  A23B4/023 ,  A23C11/10 ,  A23J1/14 ,  A23J3/14 ,  A23J3/16 ,  A23L1/305 ,  A23L13/70 ,  A23L15/00 ,  A23J

    Abstract: The present invention provides high NSI dry vegetable protein isolates which may be effectively utilized to replace egg albumin and/or milk caseinates in food recipes. The isolates are characterized as having an NSI of at least 90, substantially free from vegetable protein hydrolyzates, capable of forming insoluble heat-set gels and having aqueous Brookfield viscosities substantially lower than those which are obtained from conventional undigested vegetable protein hydrolyzates. The relatively neutral pH extraction conditions in the presence of sulphurous ions, coupled with its recovery without chemically or enzymatically hydrolyzing the protein constituents affords an effective method for manufacturing these unique isolate products. The isolates may be used to directly replace either casein or egg albumin in a wide variety of food recipes.

    6.
    发明专利
    未知

    公开(公告)号：NO154944C

    公开(公告)日：1987-01-21

    申请号：NO814302

    申请日：1981-12-16

    Applicant: STALEY MFG CO A E

    Inventor： ORTHOEFER FRANK THEODORE ,  OGDEN LYNN VERL

    IPC: A21D13/00 ,  A23B4/023 ,  A23C11/10 ,  A23J1/14 ,  A23J3/14 ,  A23J3/16 ,  A23L1/305 ,  A23L13/70 ,  A23L15/00 ,  A23L1/30 ,  A23J3/00

    Abstract: The present invention provides high NSI dry vegetable protein isolates which may be effectively utilized to replace egg albumin and/or milk caseinates in food recipes. The isolates are characterized as having an NSI of at least 90, substantially free from vegetable protein hydrolyzates, capable of forming insoluble heat-set gels and having aqueous Brookfield viscosities substantially lower than those which are obtained from conventional undigested vegetable protein hydrolyzates. The relatively neutral pH extraction conditions in the presence of sulphurous ions, coupled with its recovery without chemically or enzymatically hydrolyzing the protein constituents affords an effective method for manufacturing these unique isolate products. The isolates may be used to directly replace either casein or egg albumin in a wide variety of food recipes.

    8.
    发明专利
    未知

    公开(公告)号：NO154944B

    公开(公告)日：1986-10-13

    申请号：NO814302

    申请日：1981-12-16

    Applicant: STALEY MFG CO A E

    Inventor： ORTHOEFER FRANK THEODORE ,  OGDEN LYNN VERL

    IPC: A21D13/00 ,  A23B4/023 ,  A23C11/10 ,  A23J1/14 ,  A23J3/14 ,  A23J3/16 ,  A23L1/305 ,  A23L13/70 ,  A23L15/00 ,  A23L1/30

    Abstract: The present invention provides high NSI dry vegetable protein isolates which may be effectively utilized to replace egg albumin and/or milk caseinates in food recipes. The isolates are characterized as having an NSI of at least 90, substantially free from vegetable protein hydrolyzates, capable of forming insoluble heat-set gels and having aqueous Brookfield viscosities substantially lower than those which are obtained from conventional undigested vegetable protein hydrolyzates. The relatively neutral pH extraction conditions in the presence of sulphurous ions, coupled with its recovery without chemically or enzymatically hydrolyzing the protein constituents affords an effective method for manufacturing these unique isolate products. The isolates may be used to directly replace either casein or egg albumin in a wide variety of food recipes.

    DRY VEGETABLE PROTEIN ISOLATE
    9.
    发明专利
    DRY VEGETABLE PROTEIN ISOLATE 未知

    公开(公告)号：AU7901881A

    公开(公告)日：1982-07-08

    申请号：AU7901881

    申请日：1981-12-24

    Applicant: STALEY MFG CO A E

    Inventor： ORTHOEFER FRANK THEODORE ,  OGDEN LYNN VERL

    IPC: A21D13/00 ,  A23B4/023 ,  A23C11/10 ,  A23J1/14 ,  A23J3/14 ,  A23J3/16 ,  A23L1/305 ,  A23L13/70 ,  A23L15/00 ,  A23J3/00

    Abstract: The present invention provides high NSI dry vegetable protein isolates which may be effectively utilized to replace egg albumin and/or milk caseinates in food recipes. The isolates are characterized as having an NSI of at least 90, substantially free from vegetable protein hydrolyzates, capable of forming insoluble heat-set gels and having aqueous Brookfield viscosities substantially lower than those which are obtained from conventional undigested vegetable protein hydrolyzates. The relatively neutral pH extraction conditions in the presence of sulphurous ions, coupled with its recovery without chemically or enzymatically hydrolyzing the protein constituents affords an effective method for manufacturing these unique isolate products. The isolates may be used to directly replace either casein or egg albumin in a wide variety of food recipes.

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