Emulsifiability improving agent and foamability improving agent for liquid composition containing vegetable protein and oil/fat
AssigneesAmano Enzyme Inc., Amano Enzyme U.S.A. Co., Ltd.
InventorsKeita Okuda, Nickolas Broches
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Abstract
The purpose of the present invention is to provide a processing technique capable of improving the emulsifiability and/or the foamability of a liquid composition containing a plant protein. It is possible to improve the emulsifiability and/or the foamability of a liquid composition containing a plant protein and an oil or fat by treating the liquid composition with a protein deamidase and a lipase.
Claims24
An emulsifiability improver for a liquid composition containing a plant protein and an oil or fat, comprising a protein deamidase and a lipase.
A foamability improver for a liquid composition containing a plant protein and an oil or fat, comprising a protein deamidase and a lipase.
A method for improving emulsifiability of a liquid composition containing a plant protein and an oil or fat, the method comprising an enzyme treatment step of allowing a protein deamidase and a lipase to act on the liquid composition.
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Dependencies are inferred from the claim text.