process for imparting improved gel forming, water binding, oil binding and / or emulsifying properties to a single cell protein material, homogenized single cell protein material, food grade product or additive, and allowed.
The present invention provides a process for imparting improved functional properties to a single-cell protein material, said process comprising the step of homogenizing an aqueous slurry of the single-cell protein, e.g. a single-cell protein material derived from fermentation on natural gas. The resulting homogenized protein material has excellent functional properties and finds particular use in the preparation of food products, for example as a gelling agent or emulsifier.
