IE33512B1 - Protein products - Google Patents
Protein productsInfo
- Publication number
- IE33512B1 IE33512B1 IE1092/69A IE109269A IE33512B1 IE 33512 B1 IE33512 B1 IE 33512B1 IE 1092/69 A IE1092/69 A IE 1092/69A IE 109269 A IE109269 A IE 109269A IE 33512 B1 IE33512 B1 IE 33512B1
- Authority
- IE
- Ireland
- Prior art keywords
- protein
- mesophase
- aqueous
- aug
- fibres
- Prior art date
Links
- 108090000623 proteins and genes Proteins 0.000 title abstract 8
- 102000004169 proteins and genes Human genes 0.000 title abstract 8
- 235000018102 proteins Nutrition 0.000 abstract 7
- 238000010438 heat treatment Methods 0.000 abstract 2
- 239000000203 mixture Substances 0.000 abstract 2
- 150000003839 salts Chemical class 0.000 abstract 2
- 235000003276 Apios tuberosa Nutrition 0.000 abstract 1
- 235000010777 Arachis hypogaea Nutrition 0.000 abstract 1
- 235000010744 Arachis villosulicarpa Nutrition 0.000 abstract 1
- 244000133018 Panax trifolius Species 0.000 abstract 1
- 235000010582 Pisum sativum Nutrition 0.000 abstract 1
- 108010064851 Plant Proteins Proteins 0.000 abstract 1
- 239000003125 aqueous solvent Substances 0.000 abstract 1
- 239000011230 binding agent Substances 0.000 abstract 1
- 235000012343 cottonseed oil Nutrition 0.000 abstract 1
- 239000012530 fluid Substances 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 239000007788 liquid Substances 0.000 abstract 1
- 235000013372 meat Nutrition 0.000 abstract 1
- 235000021118 plant-derived protein Nutrition 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 235000020238 sunflower seed Nutrition 0.000 abstract 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L89/00—Compositions of proteins; Compositions of derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/14—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/14—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
- A23J1/142—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds by extracting with organic solvents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/22—Working-up of proteins for foodstuffs by texturising
- A23J3/28—Working-up of proteins for foodstuffs by texturising using coagulation from or in a bath, e.g. spun fibres
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Medicinal Chemistry (AREA)
- Organic Chemistry (AREA)
- Molecular Biology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
1,265,661. Protein compositions. UNILEVER Ltd. 6 Aug., 1969 [9 Aug., 1968], No. 38211/68. Heading A2B. A fluid heat settable aqueous protein mesophase, that is to say a composition containing a protein, a salt, and an aqueous solvent, existing as a liquid at room temperature, and, in essential contradistinction to a solution, capable of coexisting with a solution of the protein containing the saturation concentration of the protein, which is less than that in the mesophase, comprising 15-50% by weight of a substantially undenatured plant protein maintained in the dissolved state at a pH 3-9 by a dissolved water-soluble salt, may be obtained by mixing the components to give the desired product. The mesophase may be employed as a component of food preparations. In one form the mesophase may be spun into edible fibres and set in an aqueous setting bath, which may either be below 80‹C in which case the fibres are subsequently heated, or above 80‹C, in which case no subsequent heating is required. In another embodiment, the mesophase may be used as a binder for, for example, chunks of or minced meat, which is then set by heating. Suitable proteins include soy, groundnut, rape, pea, cottonseed, and sunflower seed protein.
[GB1265661A]
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB3821168 | 1968-08-09 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| IE33512L IE33512L (en) | 1970-02-09 |
| IE33512B1 true IE33512B1 (en) | 1974-07-24 |
Family
ID=10401980
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| IE1092/69A IE33512B1 (en) | 1968-08-09 | 1969-08-05 | Protein products |
Country Status (18)
| Country | Link |
|---|---|
| JP (1) | JPS5025534B1 (en) |
| AT (1) | AT304241B (en) |
| BE (1) | BE737277A (en) |
| CH (1) | CH530761A (en) |
| DE (1) | DE1940561C3 (en) |
| ES (1) | ES370355A1 (en) |
| FI (1) | FI52651C (en) |
| FR (1) | FR2015397A1 (en) |
| GB (1) | GB1265661A (en) |
| IE (1) | IE33512B1 (en) |
| IT (1) | IT1044720B (en) |
| LU (1) | LU59257A1 (en) |
| MY (1) | MY7300139A (en) |
| NL (1) | NL159867C (en) |
| NO (1) | NO127790B (en) |
| SE (1) | SE360968B (en) |
| TR (1) | TR18346A (en) |
| ZA (1) | ZA695591B (en) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1539725A (en) * | 1974-12-23 | 1979-01-31 | Unilever Ltd | Fibres containing soy protein |
| CA1028552A (en) * | 1976-09-30 | 1978-03-28 | General Foods | Protein product and process for preparing same |
| JP2620989B2 (en) * | 1990-11-23 | 1997-06-18 | ユニリーバー・ナームローゼ・ベンノートシャープ | Use of mesophases in food |
| US5240734A (en) * | 1991-05-31 | 1993-08-31 | Healthy Foods Solutions | Reduced-fat peanut butter compositions and methods for preparing same |
| US5620734A (en) * | 1992-03-05 | 1997-04-15 | Van Den Bergh Foods Co., Division Of Conopco, Inc. | Spreads and other products including mesomorphic phases |
| US6368653B1 (en) | 1992-03-05 | 2002-04-09 | Van Den Berghfoods Co., Division Of Conopco, Inc. | Use of mesomorphic phases in food products |
| US6379738B1 (en) * | 1999-11-16 | 2002-04-30 | Nestec S.A. | Meat emulsion product |
| US20110076382A1 (en) | 2007-01-23 | 2011-03-31 | Fraunhofer-Gesellschaft Zur Forderung Der Angewandten Forschung E.V. | Aqueous plant protein preparation and method for producing the same |
-
1968
- 1968-08-09 GB GB3821168A patent/GB1265661A/en not_active Expired
-
1969
- 1969-08-05 IE IE1092/69A patent/IE33512B1/en unknown
- 1969-08-05 ZA ZA695591A patent/ZA695591B/en unknown
- 1969-08-05 NO NO03204/69A patent/NO127790B/no unknown
- 1969-08-08 DE DE1940561A patent/DE1940561C3/en not_active Expired
- 1969-08-08 FR FR6927472A patent/FR2015397A1/fr not_active Withdrawn
- 1969-08-08 FI FI692330A patent/FI52651C/en active
- 1969-08-08 ES ES370355A patent/ES370355A1/en not_active Expired
- 1969-08-08 SE SE11084/69A patent/SE360968B/xx unknown
- 1969-08-08 IT IT52952/69A patent/IT1044720B/en active
- 1969-08-08 BE BE737277D patent/BE737277A/xx unknown
- 1969-08-08 LU LU59257D patent/LU59257A1/xx unknown
- 1969-08-08 CH CH1204669A patent/CH530761A/en not_active IP Right Cessation
- 1969-08-09 TR TR18346A patent/TR18346A/en unknown
- 1969-08-09 JP JP44063239A patent/JPS5025534B1/ja active Pending
- 1969-08-11 NL NL6912222.A patent/NL159867C/en not_active IP Right Cessation
- 1969-08-11 AT AT770769A patent/AT304241B/en not_active IP Right Cessation
-
1973
- 1973-12-30 MY MY139/73A patent/MY7300139A/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| DE1940561C3 (en) | 1975-05-28 |
| CH530761A (en) | 1972-11-30 |
| NL6912222A (en) | 1970-02-11 |
| JPS5025534B1 (en) | 1975-08-25 |
| MY7300139A (en) | 1973-12-31 |
| LU59257A1 (en) | 1970-02-10 |
| ZA695591B (en) | 1971-03-31 |
| ES370355A1 (en) | 1972-03-01 |
| IT1044720B (en) | 1980-04-21 |
| NL159867B (en) | 1979-04-17 |
| NO127790B (en) | 1973-08-20 |
| TR18346A (en) | 1977-01-12 |
| AT304241B (en) | 1972-12-27 |
| BE737277A (en) | 1970-02-09 |
| DE1940561A1 (en) | 1970-02-12 |
| DE1940561B2 (en) | 1974-10-10 |
| NL159867C (en) | 1979-09-17 |
| IE33512L (en) | 1970-02-09 |
| SE360968B (en) | 1973-10-15 |
| GB1265661A (en) | 1972-03-01 |
| FI52651B (en) | 1977-08-01 |
| FI52651C (en) | 1977-11-10 |
| FR2015397A1 (en) | 1970-04-24 |
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