BE404937A - - Google Patents
Info
- Publication number
- BE404937A BE404937A BE404937DA BE404937A BE 404937 A BE404937 A BE 404937A BE 404937D A BE404937D A BE 404937DA BE 404937 A BE404937 A BE 404937A
- Authority
- BE
- Belgium
- Prior art keywords
- casein
- milk
- temperature
- mixture
- locust bean
- Prior art date
Links
- 239000005018 casein Substances 0.000 claims description 25
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims description 25
- 235000021240 caseins Nutrition 0.000 claims description 25
- 235000013336 milk Nutrition 0.000 claims description 17
- 239000008267 milk Substances 0.000 claims description 17
- 210000004080 milk Anatomy 0.000 claims description 17
- 229920000161 Locust bean gum Polymers 0.000 claims description 9
- 235000010420 locust bean gum Nutrition 0.000 claims description 9
- 239000000711 locust bean gum Substances 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 9
- 239000000126 substance Substances 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 3
- 230000000704 physical effect Effects 0.000 claims description 2
- 239000000203 mixture Substances 0.000 description 11
- 239000000843 powder Substances 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 238000010438 heat treatment Methods 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 235000020183 skimmed milk Nutrition 0.000 description 4
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 239000000725 suspension Substances 0.000 description 3
- 239000000470 constituent Substances 0.000 description 2
- 230000008021 deposition Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000012452 mother liquor Substances 0.000 description 2
- 239000002244 precipitate Substances 0.000 description 2
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000020186 condensed milk Nutrition 0.000 description 1
- 238000010908 decantation Methods 0.000 description 1
- 235000020187 evaporated milk Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 239000011344 liquid material Substances 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 229940108461 rennet Drugs 0.000 description 1
- 108010058314 rennet Proteins 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
Classifications
-
- 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
- A23J1/20—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from milk, e.g. casein; from whey
- A23J1/202—Casein or caseinates
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Biochemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Publications (1)
Publication Number | Publication Date |
---|---|
BE404937A true BE404937A (en, 2012) |
Family
ID=70200
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
BE404937D BE404937A (en, 2012) |
Country Status (1)
Country | Link |
---|---|
BE (1) | BE404937A (en, 2012) |
-
0
- BE BE404937D patent/BE404937A/fr unknown
Similar Documents
Publication | Publication Date | Title |
---|---|---|
FR2480138A1 (fr) | Extrait modifie de l'algue eucheuma cottonii et lait chocolate stabilise par cet extrait | |
EP0037300B1 (fr) | Compositions foisonnantes et préparations pour entremets et leur procédé d'obtention | |
CA1279225C (fr) | Procede pour incorporer une substance faiblement soluble dans l'eau, notamment l'aspartame dans un produit alimentaire moule a base de sucre | |
FR2497069A1 (fr) | Produit a base d'emulsion de matiere grasse, stable en presence d'alcool et d'un faible ph, et son procede de preparation | |
BE404937A (en, 2012) | ||
JPS60501538A (ja) | カルナウバ蝋に基づく飲料曇り剤 | |
BE1003488A3 (fr) | Procede de reduction de la teneur en cholesterol et en acides gras libres de la matiere grasse d'origine animale et matiere grasse ainsi obtenue. | |
FR2494090A1 (fr) | Procede pour eviter les separations dans des produits a base de jus de fruits, et produits contenant des jus de fruits avec des agents destines a empecher ces separations | |
CH635487A5 (fr) | Procede de fabrication de gommes a macher. | |
US1534166A (en) | Palatable beet sirup and process of preparing the same | |
US2414131A (en) | Fruit flavored food brick | |
JPH069487B2 (ja) | アスパルテームを安定に含有する練製品又は飲料 | |
FR2766333A1 (fr) | Nouvelle composition edulcorante, son procede de fabrication et ses utilisations | |
EP0962522A1 (fr) | Utilisation des protéines végétales pour le collage des boissons | |
US1957465A (en) | Treatment of maple sirup | |
CH243837A (fr) | Procédé pour la fabrication de produits à base de cacao ayant un goût de chocolat et qui peuvent être mis facilement en suspension dans des liquides. | |
BE567509A (en, 2012) | ||
BE431144A (en, 2012) | ||
BE466473A (en, 2012) | ||
CN117598364A (zh) | 一种蛋花汤饮料及其制备方法 | |
BE438842A (en, 2012) | ||
BE484654A (en, 2012) | ||
BE829906A (fr) | Caviar alimentaire grenu artificiel et procede de preparation dudit caviar | |
BE404936A (en, 2012) | ||
BE445332A (en, 2012) |