MODIFIED PROTEIN
First Claim
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2. A modified protein according to claim 1, in which at least 40 percent of the free amino groups of the protein are substituted by a carboxyacyl group.
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Abstract
Egg yolk protein is acylated with the internal anhydride of a dicarboxylic acid to give an N-carboxyacylated egg yolk protein useful in preparing aqueous oil emulsions, such as salad dressings and mayonnaise, that are sterilizable by heat without coagulation.
14 Citations
11 Claims
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2. A modified protein according to claim 1, in which at least 40 percent of the free amino groups of the protein are substituted by a carboxyacyl group.
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3. A modified protein according to claim 1, in which at least 80 percent of the free amino groups are substituted by a carboxyacyl group.
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4. A modified protein according to claim 2, in which the carboxyacyl group is a carboxyaliphatic acyl group.
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5. A modified protein according to claim 4, in which the carboxyacyl group contains from 4 to 6 carbon atoms.
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6. A modified protein according to claim 4, in which the carboxyacyl group is a Beta -carboxypropionyl group.
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7. An aqueous oil emulsion containing a modified protein according to claim 1.
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8. An emulsion according to claim 7, comprising an oil-in-water emulsion.
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9. An emulsion according to claim 8, in which the oil is an edible triglyceride oil.
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10. An emulsion according to claim 9, whose pH is less than 4.
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11. A heat-sterilized emulsion according to claim 10.
Specification