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Functional protein composition, emulsion based thereon and process for their preparation

A protein and composition technology, applied in vegetable protein processing, dairy products, food preparation, etc., can solve the problems of supply chain difficulties and unstable sources.

Inactive Publication Date: 2001-05-16
EI DU PONT DE NEMOURS & CO
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Moreover, the use of the latter product faces very different problems: lactose intolerance and celiac disease limit the use of dairy and cereal products respectively, and as a by-product of dairies or shredding methods, this basic protein ingredient often faces the supply chain Difficulty (e.g., related to the nature of the microbiology, variable sources, etc.)
This very useful feature has not been discovered before

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0119] poultry skin emulsion

[0120] The high fat-binding properties of lupine protein make it ideal for the production of poultry skin emulsions. Typically, poultry skin emulsions are used as an inexpensive filler in improved poultry products such as poultry mince.

[0121] 4kg of poultry skin was twisted at high speed for 15 seconds in a rotary chopping machine. The speed of the chopper was then set to low and 0.5 kg of lupine protein concentrate (about 70% lupine protein) and 2.0 kg of water were added. Continue wringing at high speed for two minutes until a smooth emulsion forms. The emulsion is then cooled and used as a component of poultry mince.

Embodiment 2

[0123] frankfurters

[0124] 1.75 kg of pork belly 50 vl, 1.5 kg of pork shoulder 80 vl and 0.5 kg of beef belly 70 vl were ground in a meat grinder with 10 mm discs. The ground meat is then placed in a mixer with 0.05 kg of lupine protein concentrate (approx. 70% lupine protein), 0.9 kg of water, 0.1 kg of pickling salt and 0.1 kg of seasoning, mixed two minutes.

[0125] 0.1 kg of potato starch was then added and mixing continued for one minute. The mixture is then passed through an emulsion mill with 0.5 mm discs and filled into casings. The product is cooked at 80°C to an internal temperature of 72°C, then cooled and peeled.

Embodiment 3

[0127] non-dairy sauces

[0128] 7 kg of a mixture of canola, soybean and palm oil were heated to 45°C and mixed with 0.1 kg of milk flavor. 0.8 kg of lupine isolate (about 90% lupine protein) was added to 2.1 kg of water and heated to 80°C. The liquid phase was slowly added to the oil phase by using a Y-Tron homogenizer. The mixture is then poured into containers and allowed to cool.

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PUM

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Abstract

Certain lupin protein compositions demonstrate a very high degree of emulsion stabilizing functionality. This property confers the ability to stabilize emulsions at a higher ratio of oil than is possible with soya protein. Moreover, the emulsifying properties approach or even exceed those obtainable with the more expensive and often problematical animal-derived proteins such as caseinates. A process for producing such high-oil binding lupin protein compositions and emulsions has now been developed.

Description

field of invention [0001] The present invention relates to lupine protein compositions, in particular lupine protein concentrates and isolates. In particular, the present invention relates to oil:water emulsions stabilized by lupine protein compositions, gels containing lupine protein compositions and processes for the preparation of high performance lupine protein compositions and emulsions based thereon. Background of the invention [0002] Protein Isolates and Concentrates [0003] The term "protein concentrate" is a technical term used to define protein preparations having a protein content of up to about 90% by weight (usually 50-90%, especially 65-70%, by weight). In contrast, the term "protein isolate" generally refers specifically to protein preparations containing greater than about 90% by weight (eg, greater than about 95%) protein (dry basis). [0004] Vegetable protein concentrates and protein isolates are widely used in the food industry. The most common are ...

Claims

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Application Information

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IPC IPC(8): A21D2/26A23C11/06A23D7/005A23G3/00A23G3/34A23G3/44A23G9/32A23G9/38A23G9/52A23J3/14A23K1/16A23L1/305A23L13/40A23L13/50A23L13/60A61K8/64A61Q19/00
CPCA61K8/645A61Q5/06A61Q15/00A23C11/06A23G9/52A23G9/38A23J3/14A23G3/44A23D7/0056A61Q19/00A23G2200/10A61Q1/06A23L1/31436A23L1/3175A23G3/346A23L1/3152A23L1/3055A21D2/265A23K1/1631A23K20/147A23L13/426A23L13/52A23L13/65A23L33/185
Inventor C·S·菲切特E·T·布蒂默J·A·霍瓦德
Owner EI DU PONT DE NEMOURS & CO
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