Canola protein isolate functionality II

• Main Author: HIRON SHELLEY,MARTENS RONALD W.,MURRAY E. DONALD
• Format: Patent
• Language: English
• Published: 14.03.2007
• Subjects: BAKERY PRODUCTS; BAKING; CHEWING GUM; COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; CONFECTIONERY; EDIBLE DOUGHS; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; ICE-CREAM; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS; PREPARATION THEREOF; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVATION THEREOF; PROTEIN COMPOSITIONS FOR FOODSTUFFS; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS; WORKING-UP PROTEINS FOR FOODSTUFFS

A canola protein isolate having a protein content of at least about 90 wt % (Nx6.25) is employed as an at least partial replacement for at least one component providing functionality in a food composition. The canola protein isolate is a blend of canola protein isolate in the form of an amorphous protein mass formed by settling the solid phase of a dispersion of protein micelles and mixing the amorphous mass with concentrated supernatant from the setting step and drying the mixture.