LEGUME PROTEIN ISOLATES HAVING IMPROVED EMULSIFYING FUNCTION
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United States of America
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Issued Date -
Apr 10, 2025
app pub date -
Jul 21, 2022
filing date -
Jul 21, 2022
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Abstract
The technology disclosed in this specification pertains to legume protein isolates having improved emulsifying function and methods for making them. The improved legume protein isolates are made by a process comprising heating the isolates in a neutral aqueous solution for at least 1.5 minutes at temperatures below 99° C. Following the treatment to improve emulsifying function, the legume protein isolates can be mixed with other ingredients to form stable emulsions, including acidic emulsions.
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