REDUCTION OF FUMONISIN IN CORN PROTEIN PRODUCTS
Described herein is as method of reducing fumonisin in a corn protein product, comprising adjusting the pH of the corn protein product to a range between about 5.75 and about 7.5 to reduce fumonisin by at least 70%. The method can further comprise the addition of a divalent cationic salt.
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Main Authors | , , |
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Format | Patent |
Language | English French German |
Published |
09.10.2024
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Subjects | |
Online Access | Get full text |
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Summary: | Described herein is as method of reducing fumonisin in a corn protein product, comprising adjusting the pH of the corn protein product to a range between about 5.75 and about 7.5 to reduce fumonisin by at least 70%. The method can further comprise the addition of a divalent cationic salt. |
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Bibliography: | Application Number: EP20180821674 |