L-cysteine-treated proteins with altered functionalities and preparations thereof
AssigneeMgpi Processing, Inc.
InventorsClodualdo C. Maningat, Liming Cai, Sarah Marie Gutkowski, Michael Buttshaw
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Abstract
High-protein food additives are prepared by reacting a protein material with L-cysteine, or a derivative thereof, with homogenization and heating. The homogenization and heating is preferably carried out on an aqueously slurry of the protein material and L-cysteine. The homogenized and reacted slurry is then dried to form a powder. The resultant food additive may be incorporated into a wide variety of food products to enhance the physical characteristics thereof.
Claims35
A food additive comprising at least one protein material,
- wherein the protein material has a protein content of at least 50% by weight of the protein material based on total solids content,
- wherein the protein material has been homogenized in an aqueous slurry with from about 0.1% to about 3.3% by weight of L-cysteine, or a derivative thereof, based on total solids content of the protein material and reacted under added heat, and
- wherein the food additive further comprises an organic
- or mineral acid selected from the group consisting of hydrochloric acid, sulfuric acid, acetic acid, lactic acid, malic acid, citric acid, succinic acid, fumaric acid, and combinations thereof.
A food additive comprising at least one protein material,
- wherein the protein material has a protein content of at least 50% by weight of the protein material based on total solids content,
- wherein the protein material has been homogenized in an aqueous slurry with from about 0.1% to about 3.3% by weight of L-cysteine, or a derivative thereof, based on total solids content of the protein material and reacted under added heat, and
- wherein the food additive further comprises an alkaline pH adjusting agent.
Dependencies are inferred from the claim text.