公开(公告)号：DE3273170D1

公开(公告)日：1986-10-16

申请号：DE3273170

申请日：1982-06-28

Applicant: STALEY MFG CO A E

Inventor： LEHNHARDT WILLIAM FRED ,  GIBSON PAUL WHITE ,  ORTHOEFER FRANK THEODORE

IPC: A23J1/12 ,  A23J1/14 ,  A23J3/34 ,  C07K14/415 ,  A23J3/00 ,  C07K3/00

Abstract: The 7S and 11S proteins of vegetable proteins may be effectively fractionated and isolated by selectively extracting 7S proteins from an isoelectrically precipitated mixture of 7S and 11S protein in the presence of watersoluble salts. The initial 7S extraction is conducted at a pH 5.0-5.6 and at a water soluble salt molar concentration of 0.01M to 0.2M. An enriched 11S fraction is recovered by separating the water-insoluble 11S protein from the water-soluble enriched 7S extract.

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.

公开(公告)号：BR8108492A

公开(公告)日：1982-10-19

申请号：BR8108492

申请日：1981-12-29

Applicant: STALEY MFG CO A E

Inventor： ORTHOEFER FRANK THEODORE ,  LYNN VERL OGDEN

IPC: A21D13/00 ,  A23B4/023 ,  A23C11/10 ,  A23J1/14 ,  A23J3/14 ,  A23J3/16 ,  A23L1/305 ,  A23L13/70 ,  A23L15/00 ,  C09D3/02

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.

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.

公开(公告)号：DE3267779D1

公开(公告)日：1986-01-16

申请号：DE3267779

申请日：1982-06-28

Applicant: STALEY MFG CO A E

Inventor： FLIDER FRANK JOSEPH ,  ORTHOEFER FRANK THEODORE ,  SHORT ROBERT GERALD

IPC: A23J7/00 ,  C12P7/64 ,  C12P9/00 ,  C12P3/00

公开(公告)号：DE3170341D1

公开(公告)日：1985-06-05

申请号：DE3170341

申请日：1981-11-19

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 ,  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.

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.

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.

公开(公告)号：DE3164875D1

公开(公告)日：1984-08-23

申请号：DE3164875

申请日：1981-07-13

Applicant: STALEY MFG CO A E

Inventor： GIBSON PAUL WHITE ,  ORTHOEFER FRANK THEODORE

IPC: C08L89/00 ,  A21D13/00 ,  A21D13/08 ,  A23G3/00 ,  A23G3/52 ,  A23J3/00 ,  A23J3/10 ,  A23J3/34 ,  A23L1/00 ,  C08J9/30 ,  C09D189/00 ,  D21H19/12 ,  D21H19/50 ,  D21H19/64 ,  A23J3/02 ,  D21H1/38

公开(公告)号：DE2965678D1

公开(公告)日：1983-07-21

申请号：DE2965678

申请日：1979-10-26

Applicant: STALEY MFG CO A E

Inventor： ORTHOEFER FRANK THEODORE

IPC: A23D9/013 ,  A23J7/00 ,  C09K23/34 ,  C07F9/10 ,  A23J7/02

Abstract: The invention relates to a lecithin concentrate which is readily dispersible into water at 10 DEG C and 10% by weight concentration to form a stable emulsion therewith characterised in that the concentrate comprises lecithin having an I.V. of at least 75 and at least one nonionic emulsifier having an HLB of at least 12 selected from polyoxyalkylene monoglycerides, polyoxyalkylene diglycerides and, the polyoxyethylene derivatives of partial fatty acid esters and hexitol anhydride, and in that the emuisifier is homogeneously dispersed throughout the concentrate at a level ranging from about 5 to about 15 parts by weight nonionic emulsifier for each 100 parts by weight lecithin. The invention also relates to a method for the preparation of such a concentrate in which the nonionic emulsifier and the lecithin are blended at elevated temperature and under mixing conditions sufficient to form a homogeneous concentrate of emulsifier and lecithin. The invention further relates to a method for forming an aqueous medium which contains a lecithin of an I.V. of at least 75, homogeneously dispersed and emulsified therein, wherein the lecithin concentrate defined above is added to an aqueous medium.