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NL7402357A - Colouring textured protein brown - by extruding vegetable protein dough with sugars or sugar phosphate esters - Google Patents

Colouring textured protein brown - by extruding vegetable protein dough with sugars or sugar phosphate esters

Info

Publication number
NL7402357A
NL7402357A NL7402357A NL7402357A NL7402357A NL 7402357 A NL7402357 A NL 7402357A NL 7402357 A NL7402357 A NL 7402357A NL 7402357 A NL7402357 A NL 7402357A NL 7402357 A NL7402357 A NL 7402357A
Authority
NL
Netherlands
Prior art keywords
protein
textured
sugar
colouring
sugars
Prior art date
Application number
NL7402357A
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from GB925373A external-priority patent/GB1398795A/en
Application filed filed Critical
Publication of NL7402357A publication Critical patent/NL7402357A/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/26—Working-up of proteins for foodstuffs by texturising using extrusion or expansion

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

A small amount of a (phosphate ester of a) 5C sugar is added to the protein-contg. mixt. fed to the extruder in which the protein material is cooked and textured. If desired, known colouring agents may also be added to the system, and basic amino acids e.g. lysine may be incorporated to intensify to brown colour produced to compensate for loss of lysine due to reaction with the sugar. Pref. sugar is e.g. xylose. Process is useful for imparting deep brown colour to textured vegetable (soya) protein materials, by cheap and harmless process, while colour does not leach out in water as with some known dyes, nor impart any perceptible flavour or aroma to the products.
NL7402357A 1973-02-26 1974-02-21 Colouring textured protein brown - by extruding vegetable protein dough with sugars or sugar phosphate esters NL7402357A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB925373A GB1398795A (en) 1972-02-26 1973-02-26 Key duplicating machine

Publications (1)

Publication Number Publication Date
NL7402357A true NL7402357A (en) 1974-08-28

Family

ID=9868411

Family Applications (1)

Application Number Title Priority Date Filing Date
NL7402357A NL7402357A (en) 1973-02-26 1974-02-21 Colouring textured protein brown - by extruding vegetable protein dough with sugars or sugar phosphate esters

Country Status (1)

Country Link
NL (1) NL7402357A (en)

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Legal Events

Date Code Title Description
BA A request for search or an international-type search has been filed
BB A search report has been drawn up
BC A request for examination has been filed
BV The patent application has lapsed