| abstract |
1440181 Acidic food compositions UNILEVER Ltd 17 Aug 1973 [18 May 1972] 23339/72 Heading A2B [Also in Division C5] A food composition comprises (a) an aqueous phase having a pH of from 3.0-5.5, (b) 0.05- 10% by wt. of an isolated complex of a globular protein and an algal anionic polysaccharide and (c) a dry matter, exclusive of the isolated complex, of 3-85% by wt. The globular protein may be prepared from whey e.g. betalactoglobulin, alpha-lactalbumin, serum-albumin, immunoglobulin, polypeptides; blood serum e.g. blood serum albumin; egg-white e.g. ovalbumin, conalbumin, and ovumucoid; eggyolk; soya whey; yeast or wheat germ. The polysaccharide may be sodium alginate or carrageenan. The complex may be precipitated from a mixture of the protein and the polysaccharide in an aqueous medium having a pH of 1-4. The separated complex may be spraydried. The ratio of polysaccharide to protein in the complex may be 1:2-1:7 by wt. A liquid pancake batter may be prepared having the following composition 1-5% complex, 25-50% flour, 1-10% mono- and/or di-saccharides, 2-8% fat and 40-70% by wt .water. An oil-inwater emulsion preferably has 1-5% complex, 3-20% mono- and/or di-saccharides, 10-50% fat, 0.3-20% emulsifier and 40-85% by wt. water. A water-in-oil emulsion preferably has 1-10% complex, 25-60% fat and 30-70% by wt. water. A low calorie protein spread preferably has a 1-10% complex, 3-20% fat, 0-8% additional protein, 0.5-2% tragancath, and 60- 95% by wt. water. The complex may be mixed with quark in an amount of 10-40% by wt.n[GB1440181A] |