http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-1424908-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_94ff2d78578d95d1e8d3a2233c76188d |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-66 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-39 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-185 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-305 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-39 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-38 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-66 |
| filingDate | 2002-09-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ea9d6caa986024e9efae5eaf3829d67c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0ce4b228a1aa3845b2a1d6b4b4c0819c |
| publicationDate | 2004-06-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | EP-1424908-A1 |
| titleOfInvention | Compositions comprising soy protein and processes of their preparation |
| abstract | The present disclosure describes compositions having an improved creamy mouthfeel and the health benefits of soy protein. Further described are compositions comprising soy protein particles having a mean particle size distribution of from about 0.1 to about 10 microns, wherein the compositions are substantially free of fat. Other described compositions are those comprising soy protein particles having a mean particle size distribution of from about 0.1 to about 10 microns; and having a pH of from about 6 to about 8 or, alternatively, from about 2.5 to about 3.5. The disclosure further relates a process for producing a composition comprising soy protein particles, comprising the steps of: a) providing a mixture of a soy protein and an aqueous liquid, wherein the pH of the mixture is at least about 11;b) lowering the pH of the mixture to a pH of from about 6 to about 8 and applying mechanical energy to the mixture;wherein when the pH of the mixture is greater than about 8 the temperature of the mixture is at about 20 oC or less; and wherein the soy protein particles have a mean particle size distribution of from about 0.1 to about 10 microns. |
| priorityDate | 2001-09-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 433.