US 4,627,983 A · Functional protein hydrolyzates, a process for their preparation, use of these protein hydrolyzates as a food additive, and foods containing these protein hydrolyzated

Abstract

Functional hydrolyzates are prepared from microbial protein isolates, with a protein content of more than 90% by weight, a nucleic acid content of less than 2% by weight, a lipid content of less than 1% by weight, a suspendability of 80-100%, a foaming capacity characterized by a foaming index of 4-7, a foam stability characterized by a half-life of 10-300 minutes, an emulsifying capacity characterized by a value of 300-500 ml of oil/g of protein, and a molecular weight of between 125,000 and 100 Daltons. The functional hydrolyzates are obtained from microbial proteins by enzymatic hydrolysis, after extraction of the nucleic acids and lipids. The hydrolyzates are suitable as food additives.

Claims19

Dependent claims

A functional hydrolyzate obtained from enzymatically hydrolyzed microbial protein isolates, with properties comprising

a protein content of more than 90% by weight,
a nucleic acid content of less than 2% by weight,
a lipid content of less than 1% by weight,
a suspendability of 80-100%,
a foaming capacity characterized by a foaming index of 4-7,
a foam stability characterized by a half-life of 10-300 minutes,
an emulsifying capacity characterized by a value of 300-500 ml of oil/g of protein, and
a molecular weight of between 125,000 and 100 Daltons.

5 more elements

Dependencies are inferred from the claim text.

Functional protein hydrolyzates, a process for their preparation, use of these protein hydrolyzates as a food additive, and foods containing these protein hydrolyzated

Life of this patent

Functional protein hydrolyzates, a process for their preparation, use of these protein hydrolyzates as a food additive, and foods containing these protein hydrolyzated

Life of this patent

Abstract

Claims19