AR104371A1 - Procedimiento para la preparación de una composición que comprende fibras proteicas - Google Patents

Procedimiento para la preparación de una composición que comprende fibras proteicas

Info

Publication number
AR104371A1
AR104371A1 ARP160101016A ARP160101016A AR104371A1 AR 104371 A1 AR104371 A1 AR 104371A1 AR P160101016 A ARP160101016 A AR P160101016A AR P160101016 A ARP160101016 A AR P160101016A AR 104371 A1 AR104371 A1 AR 104371A1
Authority
AR
Argentina
Prior art keywords
medium
fibers
preparation
blood plasma
procedure
Prior art date
Application number
ARP160101016A
Other languages
English (en)
Inventor
Van De Velde Freddie
Beekmans Frederik
Meindert Pelser Willem
Original Assignee
Darling Ingredients Int Holding B V
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Darling Ingredients Int Holding B V filed Critical Darling Ingredients Int Holding B V
Publication of AR104371A1 publication Critical patent/AR104371A1/es

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • A23L29/272—Gellan
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/06—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from blood
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/04—Animal proteins
    • A23J3/12—Animal proteins from blood
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/28—Working-up of proteins for foodstuffs by texturising using coagulation from or in a bath, e.g. spun fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/422—Addition of natural plant hydrocolloids, e.g. gums of cellulose derivatives or of microbial fermentation gums
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Dispersion Chemistry (AREA)
  • Zoology (AREA)
  • Biochemistry (AREA)
  • Mycology (AREA)
  • Molecular Biology (AREA)
  • Biotechnology (AREA)
  • Botany (AREA)
  • Microbiology (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)

Abstract

Se describe un método para la preparación de fibras proteicas a partir de plasma sanguíneo, comprendido por las siguientes etapas: proporcionamiento de plasma sanguíneo, preparación de un medio acuoso mezclando el plasma sanguíneo con un componente hidrocoloide que contenga goma xantano o goma gelano, llevando el pH de dicha mezcla acuosa a un valor entre 3 y 5 por el agregado de un agente modulador de pH para permitir que las fibras se formen en el medio, obteniendo de esta manera una fibra proteica que comprende medio y fijando las fibras proteicas de las fibras proteicas comprendiendo medio para proveer una fibra proteica fijada que comprende medio.
ARP160101016A 2015-04-14 2016-04-14 Procedimiento para la preparación de una composición que comprende fibras proteicas AR104371A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
NL2014641A NL2014641B1 (en) 2015-04-14 2015-04-14 Protein fibres.

Publications (1)

Publication Number Publication Date
AR104371A1 true AR104371A1 (es) 2017-07-19

Family

ID=53385892

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP160101016A AR104371A1 (es) 2015-04-14 2016-04-14 Procedimiento para la preparación de una composición que comprende fibras proteicas

Country Status (7)

Country Link
EP (1) EP3282866B1 (es)
AR (1) AR104371A1 (es)
DK (1) DK3282866T3 (es)
ES (1) ES2727444T3 (es)
NL (1) NL2014641B1 (es)
PL (1) PL3282866T3 (es)
WO (1) WO2016167652A1 (es)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110083959B (zh) * 2019-05-06 2022-02-15 河南农业大学 一种低温肉糜制品质量等级调控方法
CA3141126A1 (en) 2019-06-05 2020-12-10 Purac Biochem B.V. Composition for maintaining or improving the quality of processed meat

Family Cites Families (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5754557A (en) * 1980-09-18 1982-04-01 Kuraray Co Ltd Preparation of meat-like food containing blood protein
US4559233A (en) * 1983-12-30 1985-12-17 Kraft, Inc. Edible fibrous serum milk protein/xanthan gum complexes
EP0651948A1 (fr) * 1993-10-11 1995-05-10 Societe Des Produits Nestle S.A. Procédé de préparation en continu de matrice alimentaire solide
US5858442A (en) 1995-06-07 1999-01-12 Archer Daniels Midland Company Process for making extenders for lower fat meat systems
US5626899A (en) 1995-06-07 1997-05-06 Archer Daniels Midland Company Process for making vegetable-based meat extenders
NL1019873C2 (nl) * 2002-01-31 2003-08-04 Harimex Bv Werkwijze voor het bereiden van een bloedplasmapoeder, en toepassingen hiervan.
CN1655689A (zh) 2002-03-29 2005-08-17 邦酷尔股份有限公司 蛋白质分离物、含蛋白质分离物的组合物和使用方法
AU2007281104A1 (en) 2006-08-02 2008-02-07 Solae, Llc A food composition containing a coagulated protein and a process for making the same
EP2083637B1 (en) 2006-10-03 2014-06-18 Friesland Brands B.V. Fibrous food material
US20100028503A1 (en) 2008-07-30 2010-02-04 Jimbay Peter Loh Simultaneous Multiple Acervation Process
US20120093994A1 (en) 2010-10-13 2012-04-19 The Curators Of The University Of Missouri Meat Analog Compositions and Process

Also Published As

Publication number Publication date
DK3282866T3 (en) 2019-05-20
NL2014641B1 (en) 2016-12-20
EP3282866A1 (en) 2018-02-21
ES2727444T3 (es) 2019-10-16
WO2016167652A1 (en) 2016-10-20
EP3282866B1 (en) 2019-04-03
NL2014641A (en) 2016-10-17
PL3282866T3 (pl) 2019-08-30

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