Process for incorporating whey proteins into foodstuffs
Preparation of a whey protein-stabilized fatty emulsion, comprises: (1) acidifying an aqueous solution of whey proteins below their isoelectric pH; (2) blending and homogenizing the acidified solution with fats to form a whey protein-stabilized fatty emulsion; and (3) heating at more than 80[deg]C....
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Main Authors | , |
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Format | Patent |
Language | English French German |
Published |
16.10.2002
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Edition | 7 |
Subjects | |
Online Access | Get full text |
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Abstract | Preparation of a whey protein-stabilized fatty emulsion, comprises: (1) acidifying an aqueous solution of whey proteins below their isoelectric pH; (2) blending and homogenizing the acidified solution with fats to form a whey protein-stabilized fatty emulsion; and (3) heating at more than 80[deg]C. Independent claims are also included for the following: (1) whey protein-stabilized fatty emulsion obtained by the process; (2) process for incorporating whey proteins into a foodstuffs, which comprises: (i) acidifying the aqueous solution of whey protein below its isoelectric pH; (ii) heating the acidified solution at 80[deg]C or more; (iii) blending the acidified solution of whey protein with a foodstuff base to form a foodstuff; and (iv) further blending an incubating the resulting foodstuff with transglutaminase; and (3) foodstuff obtained by the process. |
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AbstractList | Preparation of a whey protein-stabilized fatty emulsion, comprises: (1) acidifying an aqueous solution of whey proteins below their isoelectric pH; (2) blending and homogenizing the acidified solution with fats to form a whey protein-stabilized fatty emulsion; and (3) heating at more than 80[deg]C. Independent claims are also included for the following: (1) whey protein-stabilized fatty emulsion obtained by the process; (2) process for incorporating whey proteins into a foodstuffs, which comprises: (i) acidifying the aqueous solution of whey protein below its isoelectric pH; (ii) heating the acidified solution at 80[deg]C or more; (iii) blending the acidified solution of whey protein with a foodstuff base to form a foodstuff; and (iv) further blending an incubating the resulting foodstuff with transglutaminase; and (3) foodstuff obtained by the process. |
Author | WOLFSCHOON POMBO, ALAN F SPIEGEL, THOMAS L |
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DocumentTitleAlternate | Verfahren zum Zugeben von Molkeprotein in Lebensmittel Procédé d'incorporation des protéines de petit lait dans les produits alimentaires |
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RelatedCompanies | KRAFT FOODS R & D, INC. ZWEIGNIEDERLASSUNG MUENCHEN |
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Snippet | Preparation of a whey protein-stabilized fatty emulsion, comprises: (1) acidifying an aqueous solution of whey proteins below their isoelectric pH; (2)... |
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SubjectTerms | DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROTEIN COMPOSITIONS FOR FOODSTUFFS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES WORKING-UP PROTEINS FOR FOODSTUFFS |
Title | Process for incorporating whey proteins into foodstuffs |
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