Abstract: The present invention relates to compositions useful for encapsulating fats, oils or solids, comprising gluten and polysaccharides that contains uronic acid residues.

Abstract: Method of making compositions comprising gluten and polysaccharides that contain uronic acid residues encapsulating fats, oils and solids comprising double emulsion techniques.

Abstract: An improved technique is provided that is capable of accomplishing the expeditious dissolution of gluten (e.g., vital wheat gluten or corn gluten) in water that normally is capable of absorbing water without dissolution. An effective solubilizing concentration of a polysaccharide that contains uronic acid residues is dissolved in the aqueous solvent when contacted with agitation with the gluten component at an elevated temperature. The formation of a substantially homogeneous aqueous solution of the gluten is accomplished with ease without the necessity to resort to the introduction of acids, bases, enzymes, or other solvents as practiced in the prior art. The resulting aqueous solution of gluten is completely edible and is suitable for the controlled uniform introduction of such gluten into association with a variety of food products where it can serve a binding, adhesive, microencapsulation, film-forming, and/or coating function.

Abstract: A method of crosslinking protein comprises making a composition which comprises a protein, a sugar, a water-soluble salt of a carboxylic acid, water, and an additional ingredient which is to be encapsulated or entrapped within the crosslinked protein matrix. The composition is thereafter heated while maintaining the moisture content at a level of at least about 3 weight percent, based on the weight of the composition.A product comprises a protein which is crosslinked to degree at which it is substantially insoluble upon being placed in water at 100.degree. C. for at least 3 minutes, a sugar, a water-soluble salt of a carboxylic acid, water, and an additional ingredient which is encapsulated or entrapped within the crosslinked protein matrix.

Abstract: A method for crosslinking protein comprises making an aqueous compositiion of a protein, sugar, a salt, and water, followed by heating the composition while maintaining the moisture content of the composition at a level of at least about 3 weight percent. The composition is made, and the heating carried out, so that the protein is crosslinked to a degree at which it is substantially water insoluble upon being placed in water at 100.degree. C. for at least 3 minutes. A crosslinked protein product comprises a protein crosslinked to a degree that it is substantially water insoluble upon being placed in water at 100.degree. C. for at least 3 minutes, a sugar, a salt, and water.