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US 12,376,613 B2Granted
Method for producing water-soluble or water-dispersible microparticles, use or method for use as substitute having emulsifying function, method for producing emulsion, method for producing food and food containing emulsion
AssigneeSan-Ei Gen F.F.I., Inc.
InventorsKazuhiro Maeda, Shingo Matsuyama, Satoshi Toyoizumi
Life of this patent
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Abstract
A method for producing water-soluble or water-dispersible microparticles, which includes preparing a solution or dispersion that contains a protein and an anionic polysaccharide and that has a pH higher than the isoelectric point of the protein, and mixing the solution or dispersion to set the pH of the solution or dispersion to a value closer to the isoelectric point.
Claims18
A method for producing water-soluble or water-dispersible microparticles, the method comprising;
- preparing a solution or dispersion that contains a protein and an anionic polysaccharide and that has a pH higher than the isoelectric point of the protein, and
- without addition of oil, mixing the solution or dispersion to set the pH of the solution or dispersion to a value closer to the isoelectric point, thereby forming water-soluble or water-dispersible microparticles consisting of the protein and the anionic polysaccharide,
- wherein a diameter of the formed microparticles is 50 nm to 500 μm.
The method for producing an emulsion as claimed in 14, wherein
- the emulsion is a substitute for the emulsifying function of egg yolk.
Dependencies are inferred from the claim text.