Method of deflavoring soy-derived materials

   
   

Soy derived materials such as soy milk, soy flour, soy concentrates and soy protein isolates, are deflavored by adjusting the pH of an aqueous composition of such soy derived materials to about 9 to 12 to solubilize the soy proteins and to release the flavoring compounds and thereafter passing the pH-adjusted composition to an ultrafiltration membrane having a molecular weight cutoff up to about 50,000 Daltons under conditions at which the flavoring compounds pass through the membrane, leaving the retained soy material with improved flavor.

Os materiais derivados soy tais como o leite do soy, a farinha de soy, os concentrados de soy e os isolates da proteína de soy, são deflavored ajustando o pH de uma composição aqueous de tais materiais derivados soy a aproximadamente 9 a 12 para solubilize as proteínas de soy e para liberar os compostos flavoring e depois disso passando a composição pH-ajustada a uma membrana do ultrafiltration que tem uma interrupção do peso molecular até aproximadamente 50.000 Daltons sob as circunstâncias em que os compostos flavoring passam através da membrana, deixando o material retido do soy com o sabor melhorado.

 
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