LECITHIN-CONTAINING POWDER

• Main Authors: HOSHINO HIROAKI, MATSUTANI NOBUYUKI, OWADA HIROHISA, MURAKAMI TAKESHI, IKEMORI SHUNSUKE
• Format: Patent
• Language: English
• Published: 13.05.1997
• Edition: 6
• Subjects: CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION ORPROCESSING OF GOODS; FODDER; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; HUMAN NECESSITIES; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PROTEIN COMPOSITIONS FOR FOODSTUFFS; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS; TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINSTCLIMATE CHANGE; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; WORKING-UP PROTEINS FOR FOODSTUFFS

PROBLEM TO BE SOLVED: To obtain the subject powder easy in the handling, when added to a food or a feed, enabling to add a large amount of lecithin, and enabling to reinforce calcium by adding a specific amount of lecithin to a powdery excipient consisting mainly of calcium phosphate. SOLUTION: (A) A powdery excipient consisting mainly of calcium phosphate (e.g. tricalcium phosphate, bone powder, whey calcium) is mixed with (B) lecithin in an amount of 5-70wt.% based on the lecithin-containing power. The size of the component A is preferably 50-600 meshes. 50-150 mesh course particles are generally used for feeds, and 150-600 meshes fine particles are generally used for foods. The component A is porous, but is preferable, because of adsorbing a large amount of the component B and preventing the bleeding of the component B. The adsorption surface area of the component A is preferably 50-300m /g. The water content of the component A is preferably <=10wt.%. The objective powder is preferably produced by adding the component B to the component A with stirring.