Process for preparation of emulsified wheat gluten

Claim 2

A process of preparing emulsified gluten comprising mixing water and gluten to form an aqueous mixture having at least about 45 to 65% water and 55 to 35% gluten, and uniformly dispersing into said aqueous mixture which is at a temperature of from about 45° to about 60° C, about 10 to 40% of melted hydrophilic or lipophilic emulsifier, said emulsifier being at a temperature less than that which will destroy the vitality of the gluten, said temperature being high enough to avoid immediate crystallization while facilitating easy mixing, the amount of said emulsifier being based on the total dry weight of the gluten and emulsifier.

Claim 3

The process of claim 1 wherein said emulsifier is glycerol mono stearate.

Claim 4

The process of claim 1 wherein said emulsifier is used in an amount of about 15 to 30%.

Claim 5

The process of claim 1 wherein said emulsifier is a mixture of monoglycerides, diglycerides and triglycerides of fatty acids.

Claim 6

The process of claim 1 wherein said gluten is simultaneously hydrated as said emulsifier is dispersed in said gluten.

Claim 7

A process of preparing an emulsified gluten comprising mixing freshly prepared wet gluten at a temperature of about 45° to 60° C. and melted hydrophilic or lipophilic emulsifier, said wet gluten having a moisture content of from about 45% to about 60%, by weight, said emulsifier being at a temperature less than that which will destroy the vitality of the gluten, said temperature being high enough to avoid immediate crystallization while facilitating easy mixing, wherein the emulsifier is present at from about 10 to about 40% by weight, and drying said gluten-emulsifier mixture to a moisture content of about 5 to 10% by weight.

Claim 8

A process of preparing an emulsified gluten comprising mixing freshly prepared wet gluten at a temperature of about 45° to 60° C. and melted hydrophilic or lipophilic emulsifier, said wet gluten having a moisture content of from about 45% to about 60%, by weight, said emulsifier being at a temperature less than that which will destroy the vitality of the gluten, said temperature being high enough to avoid immediate crystallization while facilitating easy mixing, wherein the emulsifier is present at from about 10 to about 40% by weight, and drying said gluten-emulsifier mixture to a moisture content of about 5 to 10% by weight.

Claim 9

The process of claim 1 wherein the temperature of said emulsifier is about 40° to 70° C.

Claim 10

A process for preparing emulsified gluten comprising mixing wet gluten and an emulsifier, said wet gluten having a moisture content of at least about 45% and being present in an amount of from about 60 to 90% by weight, said emulsifier being present at about 40 to 10% by weight, said emulsifier comprising a member of the group consisting of glycerol mono stearate, succinylated monoglyceride, polyoxyethylene sorbitan monostearate, sodium stearyl-2-lactylate, calcium stearyl-2-lactylate, polyoxyethylene stearate, sucrose esters, and stearyl monoglyceride citrate, said wet gluten being at a temperature of between about 40° to 60° C. and said emulsifier being at a temperature of between about 40° to 70° C. when added to the gluten, and drying the gluten-emulsifier mixture to between 5 and 10% by weight.

Claim 11

A process for preparing emulsified gluten comprising mixing wet gluten and an emulsifier, said wet gluten having a moisture content of at least about 45% and being present in an amount of from about 60 to 90% by weight, said emulsifier being present at about 40 to 10% by weight, said emulsifier comprising a member of the group consisting of glycerol mono stearate, succinylated monoglyceride, polyoxyethylene sorbitan monostearate, sodium stearyl-2-lactylate, calcium stearyl-2-lactylate, polyoxyethylene stearate, sucrose esters, and stearyl monoglyceride citrate, said wet gluten being at a temperature of between about 40° to 60° C. and said emulsifier being at a temperature of between about 40° to 70° C. when added to the gluten, and drying the gluten-emulsifier mixture to between 5 and 10% by weight.

Claim 12

A process for preparing emulsified gluten comprising simultaneously hydrating gluten to a moisture content in the range of about 45 to 65% by weight at a temperature of about 45° to about 60° C. and dispersing about 10 to 40% melted hydrophilic emulsifier in said gluten, the amount of said emulsifier being based on the total dry weight of said gluten and emulsifier, said emulsifier being at a temperature less than that which will destroy the vitality of the gluten, said temperature being high enough to avoid immediate crystallization while facilitating easy mixing, and then dehydrating said emulsified gluten to a moisture content of less than about 12% by weight.

Claim 13

A process for preparing emulsified gluten comprising simultaneously hydrating gluten to a moisture content in the range of about 45 to 65% by weight at a temperature of about 45° to about 60° C. and dispersing about 10 to 40% melted hydrophilic emulsifier in said gluten, the amount of said emulsifier being based on the total dry weight of said gluten and emulsifier, said emulsifier being at a temperature less than that which will destroy the vitality of the gluten, said temperature being high enough to avoid immediate crystallization while facilitating easy mixing, and then dehydrating said emulsified gluten to a moisture content of less than about 12% by weight.

Claim 14

The process of claim 9 wherein said emulsifier is added to said gluten as a water-in-oil emulsion.