Hydrophobic protein microparticles and preparation thereof
AssigneeEnzytech, Inc.
InventorsLeonard E. Stark, Akiva T. Gross
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Abstract
Water-dispersible microparticles of hydrophobic, water-insoluble, non-denatured protein, and method for preparing a suspension of these microparticles by the controlled precipitation of the protein, is described. The suspension can be used as a substitute for most dietary fats, or to encapsulate selected molecules. The water-insoluble proteins used in the process can be chemically or enzymatically modified to enhance the properties of the microparticles.
Claims41
Microparticles consisting essentially of hydrophobic protein, said hydrophobic protein being water-insoluble in its non-denatured state, said microparticles having a generally spherical shape and a median particle size of less than about 200 microns and said microparticles being water-dispersible whereby they are freely dispersible in an aqueous medium to form a homogeneous non-aggregated suspension of said microparticles.
Microparticles consisting essentially of prolamine, which prolamine is water insoluble in its non-denatured state, said microparticles having a generally spherical shape and a median particle size of less than about 4 microns and said microparticles being water-dispersible whereby they are freely dispersible in an aqueous medium to form a homogeneous non-aggregated suspension of said microparticles.
A fat-substitute comprising a stable aqueous dispersion of microparticles of hydrophobic protein, said hydrophobic protein water-insoluble in its non-denatured state said microparticles being a generally spherical shape, and having a substantially uniform particle size with a median particle size of less than about 4 microns, said fat-substitute having organoleptic properties of a fat.
A fat-substitute comprising microparticles of a prolamine dispersed in an aqueous medium, which prolamine is water insoluble in its non-denatured state, said microparticles having a generally spherical shape and a median particle size of less than about 4 microns and said fat-substitute having organoleptic properties of a fat.
A fat-substitute comprising spherical microparticles of zein dispersed in an aqueous medium containing a stabilizing agent, said zein microparticles having a median diameter of less than about 4 microns and said fat-substitute having organoleptic properties of a fat.
A food product normally containing fat in which all or a portion of fat has been replaced by a fat-substitute comprising a stable aqueous dispersion of microparticles of hydrophobic protein, said hydrophobic protein being water-insoluble in its non-denatured state, said microparticles having a generally spherical shape and a substantially uniform particle size with a median particle size of less than about 4 microns, said fat-substitute having organoleptic properties of a fat in said food product.
A food product normally containing fat in which all or a portion of fat has been replaced by a fat-substitute comprising a stable aqueous dispersion of generally spherically shaped microparticles of zein having a substantially uniform particle size with a median particle size of less than about 4 microns and a stabilizing agent comprising a gum or surface active agent, said fat-substitute having organoleptic properties of a fat in said food product.
Dependencies are inferred from the claim text.