AU2020331967A1 - Non-animal based protein sources with functional properties - Google Patents

Non-animal based protein sources with functional properties Download PDF

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Publication number
AU2020331967A1
AU2020331967A1 AU2020331967A AU2020331967A AU2020331967A1 AU 2020331967 A1 AU2020331967 A1 AU 2020331967A1 AU 2020331967 A AU2020331967 A AU 2020331967A AU 2020331967 A AU2020331967 A AU 2020331967A AU 2020331967 A1 AU2020331967 A1 AU 2020331967A1
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AU
Australia
Prior art keywords
rova
composition
egg
food product
amino acid
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Legal status (The legal status 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 status listed.)
Pending
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AU2020331967A
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English (en)
Inventor
Farnoosh AYOUGHI
Alexandre CHAPEAUX
Sridharan GOVIND
Frank Douglas Ivey
Isha JOSHI
Joel Andrew KREPS
Harshal KSHIRSAGAR
Eric Lin
Kritika MAHADEVAN
Weixi ZHONG
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Every Co
Original Assignee
Clara Foods Co
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Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=74659544&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=AU2020331967(A1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Clara Foods Co filed Critical Clara Foods Co
Publication of AU2020331967A1 publication Critical patent/AU2020331967A1/en
Pending legal-status Critical Current

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    • 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
    • A23J1/008—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from microorganisms
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
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  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • General Preparation And Processing Of Foods (AREA)
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