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Industrial production of caramel using soy protein
Author(s) -
Talignani A.
Publication year - 1979
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02671497
Subject(s) - recipe , production (economics) , soy flour , soy protein , food science , pulp and paper industry , process engineering , engineering , chemistry , economics , macroeconomics
There is no real problem in using soy flour in caramel recipe; one does need to balance the recipe and to find the effective cooking temperature. Manipulative operations are standard and no modification in equipment is required. From the marketing point of view, there is an advantage in introducing a “Peal vegetable caramel.”