Modified soy fiber material of improved sensory properties
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United States of America Patent
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Apr 16, 1996
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N/A
app pub date -
May 17, 1995
filing date -
Oct 13, 1992
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Abstract
The present invention relates to an enzymatically modified dietary fiber material particularly a soy fiber material of improved sensory properties including smoothness and mouthfeel characteristics. The modified fiber is formed by forming an aqueous slurry of a soy dietary fiber material and modifying or hydrolyzing the material with a process modifying dietary soy fiber and the resulting enzyme mixture which comprises a mixture of a cellulase and a carbohydrase. The degree of hydrolysis is sufficient to improve the sensory properties of the soy fiber material without substantially reducing the dietary fiber content thereof.
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