PRODUCTION OF SOY PROTEIN PRODUCTS WITH REDUCED ASTRINGENCY (II)
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Jun 9, 2016
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Oct 1, 2015
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Oct 1, 2015
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The present invention is directed to soy protein products of reduced astringency. The reduced astringency soy protein products of the present invention may be obtained by using membrane processing to fractionate soy protein solutions, which provide soy protein products which are completely soluble and heat stable in aqueous media at acid pH value of less than about 4.4, into lower molecular weight, less astringent proteins and higher molecular weight, more astringent proteins.
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