METHOD OF DEFLAVORING SOY-DERIVED MATERIALS USING ELECTRODIALYSIS.

摘要

Soy derived materials such as soy milk, soy concentrates, and soy protein isolates, aredeflavored by adjusting the pH of an aqueous composition of such soy derived materialsusing membrane electrodialysis to a pH of about 9 to about 12 to solubilize thesoy proteins and to release the flavoring compounds and thereafter passing thepH-adjusted composition to an ultrafiltration membrane having a molecular weightcutoff up to about 50,000 Daltons under conditions at which the flavoring compoundspass through the membrane, leaving the retained soy material with improved flavor.