Gelling vegetable protein
OwnerCharles W. Monagle, Helge S. Pedersen +2inventors
InventorsCharles W. Monagle, Helge S. Pedersen, Carmen M. Darland, Navpreet Singh
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Abstract
A process to obtain a highly soluble, low viscosity, salt tolerant gelling vegetable protein product. When introduced into a suitable meat injection brine, the protein product is capable of forming a firm sliceable meat piece with high water retention and no visible signs of the injected brine. When included in gel-based food products such as meat analog formulas, the protein product is capable of forming the desired gel structure, such as firm, sliceable meat-like pieces.
Claims21
A native vegetable protein product which is highly soluble in water and forms a gel with mild heat treatment.
A process for obtaining a vegetable native protein product which is highly soluble and forms a gel upon mild heat treatment, comprising the steps of:
- dispersing a protein material in water around neutral pH to pH 8.3;
- extracting the dispersion;
- removing the insoluble fraction;
- lowering the pH of the supernatant fraction to between about 7.5 and about 5.0;
- neutralizing;
- treating the product;
- cooling;
- and
- spray drying.
Dependencies are inferred from the claim text.