| 摘要 |
The invention provides a mannoprotein obtainable by a heat treatment of a food grade yeast material suspended in an aqueous medium, at a pH between 4.5 and 9.0, which heat treatment comprises heating the yeast material to a temperature between 70 and 100<o>C and maintaining it at that temperature for between 8 hours and 2 minutes, or alternatively, heating the yeast material to a temperature between 100 and 200<o>C and maintaining it at that temperature for between 1 hour and 5 seconds. The heat treatment at or below 100<o>C may be carried out at atmospheric pressure. The heat treatment at or above 100<o>C may conveniently be carried out continuously. The mannoprotein obtained is useful as an emulsifier in foods and beverages, particularly to stabilize beer foam. |
