Process for preparing soybean food products
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United States of America Patent
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Jan 17, 1989
Issued Date -
N/A
app pub date -
Jan 16, 1987
filing date -
Jul 25, 1984
priority date (Note) -
Expired
status (Latency Note)
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Abstract
A process for preparing soybean vegetable whipping cream is obtained by mixing soybean aqueous infusion to which is added soy cellulose, with vegetable oil to which are added alginic acid derivative, sugar ester, sodium polyphosphate, antioxidant and fruit wine, whereafter the mixture of the ingredients is stirred at low temperature to obtain a homogenous emulsion followed by aging at a low temperature.
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