| 摘要 |
Process comprises acidifying a protein-contg. soln. (pref. soya bean proteins), to form a cheesy protein ppte. and washing, before or after the pptn., with a water-miscible solvent (e.g. alcohol) to remove undesired coloured or aromatic substances, is improved in that the residual content of the solven in the proteins is reduced below 10% by washing with water, opt. repeated in a number of washing zones. |
