GUM BASE USING BY MILK COLOSTRUM AND GREEN TEA POLYPHENOL AND PRODUCTION THEREOF

• Main Authors: KIM, HYEON SEOP, BAEK, KWANG SOO, LEE, HYUN JUNE, LEE, BYOUNG RAI, KI, KWANG SOOK, KIM, SANG BUM
• Format: Patent
• Language: English; Korean
• Published: 15.12.2010
• Subjects: CHEWING GUM; COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; CONFECTIONERY; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; ICE-CREAM; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS; PREPARATION THEREOF; PROTEIN COMPOSITIONS FOR FOODSTUFFS; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; WORKING-UP PROTEINS FOR FOODSTUFFS

PURPOSE: A producing method of gum base using colostrum protein and green tea extract, and the gum base are provided to secure the biodegradation property, and the excellent antibacterial activity. CONSTITUTION: A producing method of gum base using colostrum protein and green tea extracts comprises the following steps: solidifying the protein by setting the isoelectric point of pH 4.6 using hydrochloric acid; centrifuge separating the colostrum protein; adding water to green tea powder and removing precipitates; cooling the obtained green tea extracts, and separating green tea polyphenol; mixing gelatin with the colostrum protein to obtain a protein solution, by diluting with distilled water; mixing the colostrum protein and the green tea polyphenol; and collecting the precipitate.