Conversion Of Soybean Hulls To Ethanol And High-Protein Food Additives
Soybean hull fermentation methods that produce food additives having a high protein content are disclosed. The protein is generally present as unhydrolyzed and non-racemized protein that possesses a complete amino acid profile. The food additive is suitable for consumption by a wide variety of anima...
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Main Authors | , |
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Format | Patent |
Language | English |
Published |
21.01.2010
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Subjects | |
Online Access | Get full text |
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Summary: | Soybean hull fermentation methods that produce food additives having a high protein content are disclosed. The protein is generally present as unhydrolyzed and non-racemized protein that possesses a complete amino acid profile. The food additive is suitable for consumption by a wide variety of animals, including humans. |
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Bibliography: | Application Number: US20070440629 |