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US 6,187,368 B1Granted
Heat-stable protein microparticles and no-shear process for producing same
OwnerSuzanne M. Gibson, George Straussinventors
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Abstract
Fat-like protein compositions for use in foods and cosmetics comprising a protein of gelatin and a water-soluble albumin, a carbohydrate, and a phospholipid wherein said gelatin, albumin, carbohydrate, and phospholipids are in the form of a water-insoluble complex coacervate, and processes for making the same. Preferred are compositions wherein some or all of the ingredients are optionally crosslinked.
Claims17
A microparticle composition comprising
- a water-soluble albumin;
- a carbohydrate comprising at least one polysaccharide having ionizable groups and phenolic acid groups;
- and
- a phospholipid comprising charged and uncharged phospholipids,
- wherein the coacervated microparticles are crosslinked by the phenolic acid groups naturally present in the carbohydrate.
2 more elements
A process for producing a fat-replacement protein composition comprising:
- a) obtaining suitable amounts of albumin, carbohydrate, and phospholipid wherein the carbohydrate comprises a pectin having phenolic acid groups naturally present therein;
- b) combining said albumin, carbohydrate, and phospholipid at a temperature within the range of above the gelling temperature of the pectin and below the denaturing temperature of the albumin to form a mixture;
- c) acidifying said mixture to a pH sufficiently low to produce a precipitate of coacervated microparticles, thus forming a suspension of microparticles;
- d) cooling the suspension, raising the pH of said suspension and maintaining the suspension in contact with air for a suitable period of time so that the microparticles are cross-linked by the phenolic acid groups naturally present in the carbohydrate;
- e) acidifying the resulting suspension;
- and
- f) concentrating said resulting suspension to provide the fat-replacement protein composition.
4 more elements
Dependencies are inferred from the claim text.