METHOD FOR OBTAINING A VEGETABLE PLANT PROTEIN FRACTION, IN PARTICULAR FOR PRODUCING VEGETABLE ICE CREAM

摘要

The invention relates to a method for obtaining a vegetable protein fraction, in particular for producing vegetable ice cream, wherein vegetable parts are added to water or to an aqueous solution in order to detach and/or disperse vegetable proteins from the vegetable parts. According to the invention, one or several vegetable protein fractions are separated from the obtained aqueous mixture according to a separation method. According to said method, one or several substances having lipophilic or amphiphilic bordering surfaces are added to the mixture in order to separate one or several vegetable protein fractions. The detached and/or dispersed proteins having lipophilic or amphiphilic groups in the mixture are attached to said substances. Said substances comprising the attached proteins are separated from the mixture. Due to said invention, a vegetable protein fraction having particularly good emulsifying characteristics is obtained, said protein fraction being advantageous as an emulsifier in the production of vegetable ice cream.