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- Patents > 2009-09-24 > SECTION A HUMAN NECESSITIES > FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES > FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES OR ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
Allergen Reduction Method, Method of Producing Allergen-reduced Albumen, Method of Producing Allergen-reduced Albumen Composition, and Allergen-reduced Food Product
It is aimed to provide an allergen reduction method which can be carried out without the need for a large or complicated apparatus and which allows an allergen content to be reduced while maintaining basic characteristics intrinsic to albumen, such as texture, foaming property, and foam stability, a method of producing allergen-reduced albumen, a method of producing an allergen-reduced albumen composition, and an allergen-reduced food product. The present invention relates to an allergen reduction method to reduce a content of an allergen in albumen by a heating and pressurizing treatment with a treatment pressure set in a range of 140 to 400 kPa and a treatment temperature set in a range of 110 to 150 C., a method of producing allergen-reduced albumen, a method of producing an allergen-reduced albumen composition, and an allergen-reduced food product.
Filed on: 2009-06-01; Application Number: 12475972