High-protein carob germ fraction
AssigneeRhodia Chimie
InventorsJosef Klinger, Max Sprenger
Life of this patent
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Abstract
A treated fraction of a high-protein carob germ, with a content of protease inhibitor reduced by at least 75%, relative to its initial natural content, a water content of less than 5%, and a protein content at least equal to 50%, relative to the total weight of the fraction. Also a process for preparing the fraction and the use of this fraction as food additive.
Claims5
A process for preparing a carob germ fraction consisting essentially of thermally treating carob seed germs at a suitable temperature and for a suitable period of time such that the resulting product has a content of protease inhibitor reduced by at least 85% relative to its initial natural content, a water content of less than 4%, and a protein content of at least equal to 55%, relative to the total weight of the fraction.
Dependencies are inferred from the claim text.