Protein stabilizing agent
AssigneeProtein Technologies International, Inc.
InventorXiaolin Huang
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Abstract
The present invention relates to a protein stabilizing agent for stabilizing a protein suspension in an aqueous acidic liquid such as a juice. The protein stabilizing agent is comprised of a high methoxyl pectin and a propylene glycol alginate. The present invention also includes compositions for suspension in an aqueous acidic liquid comprising a protein material and a protein stabilizing agent that contains a high methoxyl pectin and a propylene glycol alginate. The invention further includes aqueous acidic protein suspensions and methods of producing such suspensions, where the suspensions have a pH of from 3.0 to 5.5 and contain a stabilized suspension of a protein material and a protein stabilizing agent containing a high methoxyl pectin and a propylene glycol alginate therein.
Claims41
A protein stabilizing agent for stabilizing a protein material in an aqueous acidic medium comprising a high methoxyl pectin and a propylene glycol alginate in a ratio of from 0.5:1 to 3.5:1 high methoxyl pectin to propylene glycol alginate, by weight.
A composition for suspension in an aqueous acidic liquid, comprising:
- a protein material selected from the group consisting of a soy protein material, casein, corn gluten, zein, and wheat gluten;
- and
- a protein stabilizing agent comprised of a high methoxyl pectin and a propylene glycol alginate.
A composition, comprising
- an acidic aqueous liquid having a pH of from 3.0 to 5.5;
- a protein material suspended in said liquid;
- a protein stabilizing agent comprised of a high methoxyl pectin and
- a propylene glycol alginate, wherein said protein stabilizing agent is present in said liquid in an amount effective to maintain said protein material suspended in said liquid.
A method for stabilizing protein in an aqueous acidic liquid comprising mixing a hydrated protein material and a protein stabilizing agent comprised of a high methoxyl pectin and a propylene glycol alginate in an aqueous acidic liquid having a pH of from 3.0 to 5.5.
A method of forming a stable suspension of protein material in an acidic juice comprsing:
- hydrating a protein material;
- and
- contacting said hydrated protein material in an acidic juice or an aqueous acidic solution containing a juice concentrate with an amount of a protein stabilizing agent effective to stabilize said protein in said juice or aqueous solution containing a juice concentrate, wherein said protein stabilizing agent is comprised of high methoxyl pectin and propylene glycol alginate.
The method of claim 34 wherein said protein stabilizing agent is contacted with said protein material prior to suspending said protein material in said juice or said aqueous solution containing a juice concentrate.
Dependencies are inferred from the claim text.