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Foaming agent for use in food compositions

A foaming agent and food technology, which can be used in food ingredients as a foaming agent, food forming, baked food, etc., can solve problems such as inability to provide long-term foam stability

Inactive Publication Date: 2015-06-24
SOLAE LLC +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Small molecular weight surfactants have high surface activity and thus provide good foaming, but do not provide long-term foam stability

Method used

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  • Foaming agent for use in food compositions
  • Foaming agent for use in food compositions
  • Foaming agent for use in food compositions

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0096] Embodiment 1 takes step 0 (referring to Figure 4A ) begins as follows: This step is whey protein pretreatment, which can include, but is not limited to, Soy Protein Isolate (ISP) Syrup, ISP Whey, Soy Protein Concentrate (SPC) Syrup, SPC Whey, Functional Soy Protein Concentrate (FSPC) whey, and their combined feed streams. Processing aids that can be used in the whey protein pretreatment step include, but are not limited to, acids, bases, sodium hydroxide, calcium hydroxide, hydrochloric acid, water, steam, and combinations thereof. The pH of Step 0 may be between about 3.0 and about 6.0, preferably 4.5. The temperature may be between about 70°C and about 95°C, preferably about 85°C. The temperature hold time can vary from about 0 minutes to about 20 minutes, preferably about 10 minutes. Products of whey protein pretreatment include, but are not limited to, soluble fractions (pretreated soy whey) (molecular weight equal to or less than about 50 kDa) in the aqueous ph...

Embodiment 2

[0098] Embodiment 2 - with step 0 (see Figure 4A ) begins as follows: This step is whey protein pretreatment, which can include, but is not limited to, Soy Protein Isolate (ISP) Syrup, ISP Whey, Soy Protein Concentrate (SPC) Syrup, SPC Whey, Functional Soy Protein Concentrate (FSPC) whey, and their combined feed streams. Processing aids that can be used in the whey protein pretreatment step include, but are not limited to, acids, bases, sodium hydroxide, calcium hydroxide, hydrochloric acid, water, steam, and combinations thereof. The pH of Step 0 may be between about 3.0 and about 6.0, preferably 4.5. The temperature may be between about 70°C and about 95°C, preferably about 85°C. The temperature hold time can vary from about 0 minutes to about 20 minutes, preferably about 10 minutes. Products of whey protein pretreatment include, but are not limited to, soluble fractions (pretreated soy whey) (molecular weight equal to or less than about 50 kDa) in the aqueous phase of w...

Embodiment 3

[0101] Embodiment 3 takes step 0 (referring to Figure 4A ), which is a pretreatment of whey protein, begins with a feed stream comprising, but not limited to, Soy Protein Isolate (ISP) Molasses, ISP Whey, Soy Protein Concentrate (SPC) Molasses, SPC Milk serum, functionalized soy protein concentrate (FSPC) whey, and combinations thereof. Processing aids that can be used in the whey protein pretreatment step include, but are not limited to, acids, bases, sodium hydroxide, calcium hydroxide, hydrochloric acid, water, steam, and combinations thereof. The pH of Step 0 may be between about 3.0 and about 6.0, preferably 4.5. The temperature may be between about 70°C and about 95°C, preferably about 85°C. The temperature hold time can vary from about 0 minutes to about 20 minutes, preferably about 10 minutes. Products of whey protein pretreatment include, but are not limited to, soluble fractions (pretreated soy whey) (molecular weight equal to or less than about 50 kDa) in the aq...

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Abstract

A foaming agent comprising an amount of soy whey protein is disclosed herein, the soy whey protein having been isolated from processing streams. The foaming agent is especially suitable for producing a food product.

Description

technical field [0001] This patent application claims priority to US Provisional Application Serial No. 61 / 675,910, filed July 26, 2012, which is hereby incorporated by reference in its entirety. [0002] The present disclosure relates to foaming agents for use in food products. Specifically, the foaming agent comprises an amount of soy whey protein having an SSI of at least about 80% at a pH range of 2 to 10 and a temperature of 25°C. Background technique [0003] Food scientists in the industry are continually working to develop new approaches and resulting products that deliver the improved nutritional and functional properties consumers desire. The inclusion of soy protein is a cost-effective method for reducing fat, increasing protein content, and improving the overall organoleptic properties of many food products. [0004] Aerated food products are very popular. Foaming has become one of the fastest growing food processing operations for innovative new product devel...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/305A23J3/16A23L1/00A23L9/10A23L9/20A23L15/00A23L29/00
CPCA23L2/66A23G9/38A23G9/46A23G9/52A23J3/16A23V2002/00A23P30/40A21D13/50A21D13/80A23G2200/10A23G2220/02A23V2200/226A23V2250/54252A23G3/44A23G3/52
Inventor Z.王Y.S.古W.C.史密斯J.A.布朗F.马德森F.H.克里斯滕森
Owner SOLAE LLC