FROZEN DESSERT MIXES USING SOY PROTEIN PRODUCTS
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United States of America Patent
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app pub date -
Dec 22, 2015
filing date -
Mar 8, 2012
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Abstract
A soy protein product having a protein content of at least about 60 wt% (N×6.25) d.b., preferably at least about 90 wt %, and being completely soluble at pH values of less than about 4.4 and heat stable at such pH values is used to provide, at least in part, the protein component of a dairy analogue or plant/dairy blend frozen dessert mix.
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