Abstract: Lysolecithin/polymer compositions of lysolecithin and a polymer of pectin or of a food-quality gum or of mixtures thereof. The compositions, when added to protein-containing food products to be subjected to heating, effect stabilization of protein to heat, and the composition may be combined with an oil for preparation of emulsions with water.

Abstract: Evaporated milk which is stable in storage without the addition of stabilizing salts is prepared by homogenizing a milk product, heat-treating the homogenized milk, evaporatively concentrating the milk, heat-treating the concentrate, homogenizing the heat-treated concentrate and then sterilizing the heat-treated concentrate. Alternatively, a lactic product containing phospholipids derived from milk is mixed with a milk product, the mixture is heat-treated, the heat-treated mixture is evaporatively concentrated, the concentrate is heat-treated, the heat-treated concentrate is homogenized, and then the homogenized heat-treated concentrate is sterilized. Further, alternatively, the milk product is first heat-treated and then evaporatively concentrated, a lactic product containing phospholipids derived from milk is mixed with the concentrate, the mixture is heat-treated, then homogenized and then sterilized.

Abstract: A process for the preparation of a soluble protein fraction which comprises extracting a protein-containing vegetable material with an aqueous medium at a pH value below 4, treating the resulting aqueous extract by gel filtration at a pH value below 4 and recovering a soluble protein fraction by elution.