Process for producing a colloidal solution of the edestin-calcium in a whey free from milk albumin and milk ferment

摘要

A colloidal solution of edestin calcium in whey free from lactalbumen and milk ferments for use in the manufacture of meat extracts and other food products is obtained by first removing part of the casein by adding magnesium sulphate and phosphoric acid, and then the remainder by neutralization of the phosphoric acid with magnesium carbonate. Sufficient caustic soda solution is then added to the casein-free liquid followed by boiling to convert the lactalbumen and lactoglobulin into albumenates which are precipitated by addition of phosphoric acid and repeated boiling and removed by filtration. The liquid is then neutralized with magnesium carbonate and, after addition of lime water with stirring, boiled again. Hemp seed is extracted at above 57 DEG C. with the whey so obtained and the extract is neutralized with phosphoric acid, brought to the boil, filtered at above 57 DEG C., and is then boiled with gradual addition of sugar to a syrup. A specific example including proportions used is given.