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AssigneeA. E. Staley Manufacturing Company
InventorsPaul W. Gibson, Frank T. Orthoefer
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It has been discovered that the combination of certain polyvalent metal ions with certain proteinaceous foaming agents will significantly enhance the efficacy of proteinaceous foaming compositions. The present invention affords the means for achieving significantly improved protein foam from vegetable protein hydrolyzates which normally fail to possess the foaming efficacy of conventional proteinaceous foam agents such as egg albumen and caseinates. The improved foamed products may be obtained by employing a combination of polyvalent ions such as calcium and zinc with enzymatically hydrolyzed soy protein whipping agents which are characterized as being soluble throughout the pH 4 to 7 range. The proteinaceous foaming composition may be utilized for a variety of industrial and food applications. The present foaming compositions are particularly useful in providing coated paper products.
A proteinaceous foaming composition consisting essentially of at least one proteinaceous foaming component selected from the group consisting of a vegetable seed protein hydrolyzate, egg albumen and casein hydrolyzate;
In an improved method for preparing foamed proteinaceous products from a protein foaming composition wherein an aqueous medium containing a proteinaceous foaming component is ingested with a sufficient amount of a gas to provide a foamed product, the improvement which comprises ingesting gas into an aqueous medium containing a proteinaceous foaming composition consisting essentially of at least one proteinaceous foaming component selected from the group consisting of vegetable protein hydrolyzate, egg albumen and casein hydrolyzate, at least 0.005 mole water-soluble alkaline earth metal salt for each mole nitrogen of said protein component and at least 0.002 M water-soluble zinc salt for each mole nitrogen of said protein component said proteinaceous foaming component being further characterized as being water-soluble at a pH above or below the isoelectric point of said proteinaceous foaming component when mixed with 20.degree. C. water at 20% by weight dry solids concentration.
Dependencies are inferred from the claim text.