PROTEIN COMPOSITIONS HAVING REDUCED-HYGROSCOPIC PROPERTIES AND METHODS FOR PREPARING SAME

摘要

This invention pertains to protein compositions having reduced-hygroscopic properties which comprise a homogeneous premixture of (a) a hygroscopic protein and (b) an effective amount of a protein complexing agent to reduce the hygroscopic properties of the protein. The reduced-hygroscopic protein compositions may be used directly or may be incorporated in effective amounts into edible carriers to provide a wide variety of edible compositions. This invention also pertains to methods for preparing these improved protein compositions and the edible compositions in which they may be employed.