NON-BITTER PROTEIN HYDROLYZATES

• Main Author: GARBUTT, JOHN, T
• Format: Patent
• Language: English; French
• Published: 11.11.1993
• Edition: 5
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; ENZYMOLOGY; FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE; FOODS OR FOODSTUFFS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; HUMAN NECESSITIES; HYGIENE; MEDICAL OR VETERINARY SCIENCE; METALLURGY; MICROBIOLOGY; MUTATION OR GENETIC ENGINEERING; ORGANIC CHEMISTRY; PEPTIDES; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS; PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES; PROTEIN COMPOSITIONS FOR FOODSTUFFS; SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS ORMEDICINAL PREPARATIONS; SPIRITS; TECHNICAL SUBJECTS COVERED BY FORMER USPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ARTCOLLECTIONS [XRACs] AND DIGESTS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; VINEGAR; WINE; WORKING-UP PROTEINS FOR FOODSTUFFS

New protein hydrolyzates are produced by treating an aqueous solution of a protein hydrolyzate with an adsorptive resin functional to remove from the protein hydrolyzate bitter taste components, color and odor components and aromatic amino acids. The treated protein hydrolyzate solutions can be concentrated and dried if desired to powder form. De nouveaux hydrolysats protéiques sont produits par traitement d'une solution aqueuse d'un hydrolysat protéique avec une résine adsorbante permettant d'éliminer de l'hydrolysat protéique les constituants conférant un goût amer, les constituants colorants et odorants, ainsi que les amino-acides aromatiques. Les solutions d'hydrolysat protéique ainsi traitées peuvent être concentrées ou bien déshydratées le cas échéant sous forme de poudre.