Chemical acidogen system for foodstuffs
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United States of America Patent
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May 4, 1982
Issued Date -
N/A
app pub date -
May 27, 1980
filing date -
Aug 3, 1979
priority date (Note) -
Expired
status (Latency Note)
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Abstract
Coagulated protein food products such as cottage cheese, bakers' cheese, cream cheese and 'tofu,' i.e., soybean curd, are prepared by adding an aliphatic C.sub.2-6 dione and hydrogen peroxide to bovine milk of varying solids content or to soybean milk, the acid necessary for the acidification and protein coagulation being generated by the oxidation of the dione 'in situ.' This acidogen system is likewise adaptable to the leavening of various bakery doughs in combination with sodium bicarbonate.
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