Low-viscosity, high-nsi, heat-gelling soy isolates
CA 1209129 A · Owner: Staley (A.E.) Manufacturing Company · Inventors: Ogden, Lynn V.; Orthoefer, Frank T.
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
The present invention provides high NSI dry vegetable protein isolates which may be effectively utilized to replace egg albumin and/or miIk caseinates in food recipes. The isolates are characterized as having an NSI of at least 90, substantially free from vegetable protein hydrolyzates, capable of forming insoluble heat-set gels and having aqueous Brookfield viscosities substantially lower than those which are obtained from conventional undigested vegetable protein hydrolyzates. The relatively neutral pH extraction conditions in the presence of sulfurous ions, coupled with its recovery without chemically or enzymatically hydrolyzing the protein constituents affords an effective method for …
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Listed from its CIPO record in Patent Yard's archive of Canadian patents past their term. Its claims, description and drawings are in the CIPO record and on Google Patents, and the Claude kit works from them.
Why it's free to use
- Granted August 5, 1986. A Canadian patent filed before October 1, 1989 lasted 17 years from grant, so its term ended August 5, 2003.
- We check Canadian rights only. A patent in its family in another country could still be in force: check its family on Google Patents.
Timeline
Timeline From CIPO dates
Sources & verification
Official CIPO records
Everything on this page comes from the CIPO record linked above. Contains information licensed under the Open Government Licence – Canada.