http://rdf.ncbi.nlm.nih.gov/pubchem/patent/NZ-532179-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_6bc17f84082a951fa5cb994c540b4377 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-22 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-426 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-22 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J1-00 |
| filingDate | 2004-04-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_24f2b3fa7da6be3e55e5dade169eaf62 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_092208c0037e1a0f7ccc62ee099b8241 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_88c906712937a99d1817f81d1beda71f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_efa823ac2a0ed57a43ad5cf5a6fea9db http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c4c85b82257866ab837fbfcc960afa63 |
| publicationDate | 2005-12-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | NZ-532179-A |
| titleOfInvention | Soy protein concentrate with high gel strength and the process for making the same |
| abstract | A method for obtaining a soy protein material having at least one physical property selected from the group consisting of -a lard gel strength of at least 560 grams, -an uncooked emulsification strength of at least 190 grams, and -a cooked emulsification strength of at least 275 grams, comprising the steps of: slurrying an alcohol washed soy protein material in water; adjusting the pH of the slurry to an acid pH of less than 6.0; removing soluble components from the acid pH slurry; adjusting the pH of the acid pH slurry to above 7.0 after removing soluble components from the acid pH slurry to provide neutralized slurry; and subjecting the neutralized slurry to heat treatment at a sufficient temperature and for a sufficient period of time to change the structure of the soy protein material, is disclosed. A composition comprising a soy protein material obtained using the described method and a food product comprising a blend of a soy protein material obtained using the described method and at least one food ingredient, are also disclosed. |
| priorityDate | 2003-12-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 33.