Frozen dessert mixes using soy protein products
作者： Kevin I. Segall , Sarah Medina , Johann Franz Tergesen
DOI:
关键词: Soy protein 、 A protein 、 Canola 、 Materials science 、 Food science
摘要: A canola protein product having a content of at least about 60 wt% (N x 6.25) d.b., preferably 90 wt%, and consisting predominantly 2S derived from supernatant micellar mass settling step is used to provide, in part, the component dairy analogue or plant/dairy blend frozen dessert mix.
lens.org 参考文章(19)
James Logie, Radka K. Milanova, Canola protein isolate compositions ,(2003)
Andreas Malberg, Claudia Pickardt, Klaus Müller, Peter Eisner, Method for obtaining a vegetable plant protein fraction, in particular for producing vegetable ice cream ,(2007)
Mary Lafone Waudby, Susan Margaret Turan, Andrew Richard Cox, Frozen aerated product comprising soy protein ,(2008)
Robert Swan, Christopher Delaney, Amanda House, Protein-fortified frozen dessert formulation and process ,(2006)
Haruyuki Amano, Akira Nakano, Method of making ice cream United States Patent. pp. 4127679- ,(1977)
Leonardo Carella, Enzo Salvaggio, Vito Salvaggio, Peter Salvaggio, Low carbohydrate, high protein, fiber enriched gelato formulation and method of manufacture ,(2009)
William C. Smith, John A. Brown, David Sabbagh, Frozen confections comprising protein hydrolysate compositions and method for producing the frozen confections ,(2009)
Kevin I. Segall, Sarah Medina, Brandy Gosnell, Martin Schweizer, Brent E. Green, Production of soluble soy protein product from soy protein micellar mass ("s200ca") ,(2010)
Kevin I. Segall, Brandy Gosnell, Martin Schweizer, Production of canola protein ,(2006)
Toshio Kiriyama, Tsutomu Saito, Eiji Iwaoka, Kyoko Ishimoto, Acidic protein food or drink and material thereof ,(2004)