Heat gellable protein isolate
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United States of America Patent
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-
Jan 3, 1984
Grant Date -
N/A
app pub date -
Feb 16, 1982
filing date -
Feb 16, 1982
priority date (Note) -
Expired
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Abstract
Heat-gellable protein isolates are described which are capable of forming heat set gels of hardness values comparable to or exceeding that of egg white at the same dispersion concentration. The isolate is formed by manipulating the pH and ionic strength conditions of aqueous dispersion of a substantially undenatured vegetable protein isolate to provide an ionic strength greater than 0.2 and a pH up to about 6.0.
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