FROZEN DESSERT MIXES USING PULSE PROTEIN PRODUCTS
Number of patents in Portfolio can not be more than 2000
United States of America Patent
Stats
-
N/A
Issued Date -
Jan 9, 2014
app pub date -
Jul 8, 2013
filing date -
Jul 9, 2012
priority date (Note) -
Abandoned
status (Latency Note)
Importance
Abstract
Pulse protein products having a protein content of at least about 60 wt % (N×6.25) d.b., preferably at least about 90 wt %, and being soluble at pH values of less than about 4.4 and heat stable at such pH values, or alternatively adjusted in pH to a pH of about 6 to about 8 and further processed by drying the product, recovering and drying any precipitated pulse protein material, heat treating and then drying the product, or heat treating the product and recovering and drying any precipitated pulse protein material are used to provide, at least in part, the protein component of a dairy analogue, dairy alternative or plant/dairy blend frozen dessert mix.
First Claim
Family
International Classification(s)
Cited Art Landscape
Patent Citation Ranking
Advertisement
Advertisement
Advertisement
Recipient Email Address
Recipient Email Address
Comment
Recipient Email Address
Add to Portfolio(s)
To add this patent to one, or more, of your portfolios, simply click the add button.
This Patent is in these Portfolios:
Add to additional portfolios:
Last Refreshed On:
Changes done successfully