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| Methods of Forming Heat Stable Soy Milk Concentrates |
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Source: World Intellectual Property Office (WIPO)
28/07/2008 |
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Patent Number:
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WO/2008/088973
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Inventors:
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AKASHE, Ahmad; 817 Castleton Court, Mundelein, Illinois 60060 (US).
CHEN, Wen-Sherng; 2119 Warwick Lane, Glenview, Illinois 60025 (US).
PERKINS, Danielle, Elizabeth; 428 South Commons Circle, Clarendon Hills, Illinois 60514 (US).
NORTON, Mark, Richard, Thomas; 17 Lidsey Road, Banbury Oxfordshire OX160ND (GB).
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Applicant:
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KRAFT FOODS HOLDINGS, INC. [US/US]; Three Lakes Drive, Northfield, Illinois 60093 (US) (All Except US).
AKASHE, Ahmad [US/US]; 817 Castleton Court, Mundelein, Illinois 60060 (US) (US Only).
CHEN, Wen-Sherng [US/US]; 2119 Warwick Lane, Glenview, Illinois 60025 (US) (US Only).
PERKINS, Danielle, Elizabeth [US/US]; 428 South Commons Circle, Clarendon Hills, Illinois 60514 (US) (US Only).
NORTON, Mark, Richard, Thomas [GB/GB]; 17 Lidsey Road, Banbury Oxfordshire OX160ND (GB) (US Only).
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Publication Date:
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24/07/2008
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Application Number:
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PCT/US2008/050484
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Filed:
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08/01/2008
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Methods are provided to prepare heat stable soy milk concentrates above 3.2X based on the level of protein that are thermally stable upon achieving an Fo of at least 5. One method removes soluble carbohydrates prior to concentration. Another method removes both soluble and insoluble carbohydrates prior to concentration. Yet other methods prepare soy milk concentrates using partially hydrolyzed soy protein isolate.
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