BRPI1016104B8 - Método para preparar um concentrado de proteína de soro de leite modificado seco (wpc) ou proteína de soro de leite isolada (wpi), um iogurte, um queijo concentrado e um hidrolisado de proteína de soro de leite - Google Patents
Método para preparar um concentrado de proteína de soro de leite modificado seco (wpc) ou proteína de soro de leite isolada (wpi), um iogurte, um queijo concentrado e um hidrolisado de proteína de soro de leiteInfo
- Publication number
- BRPI1016104B8 BRPI1016104B8 BRPI1016104A BRPI1016104A BRPI1016104B8 BR PI1016104 B8 BRPI1016104 B8 BR PI1016104B8 BR PI1016104 A BRPI1016104 A BR PI1016104A BR PI1016104 A BRPI1016104 A BR PI1016104A BR PI1016104 B8 BRPI1016104 B8 BR PI1016104B8
- Authority
- BR
- Brazil
- Prior art keywords
- whey protein
- wpc
- wpi
- concentrate
- preparing
- Prior art date
Links
- 108010046377 Whey Proteins Proteins 0.000 title abstract 5
- 102000007544 Whey Proteins Human genes 0.000 title abstract 5
- 235000021119 whey protein Nutrition 0.000 title abstract 5
- 238000000034 method Methods 0.000 title abstract 4
- 235000019954 modified whey protein concentrate Nutrition 0.000 title abstract 3
- 235000013351 cheese Nutrition 0.000 title abstract 2
- 239000012141 concentrate Substances 0.000 title abstract 2
- 239000003531 protein hydrolysate Substances 0.000 title abstract 2
- 235000013618 yogurt Nutrition 0.000 title abstract 2
- 238000010438 heat treatment Methods 0.000 abstract 3
- 235000013305 food Nutrition 0.000 abstract 2
- 235000018102 proteins Nutrition 0.000 abstract 2
- 108090000623 proteins and genes Proteins 0.000 abstract 2
- 102000004169 proteins and genes Human genes 0.000 abstract 2
- 239000000243 solution Substances 0.000 abstract 2
- 239000007864 aqueous solution Substances 0.000 abstract 1
- 235000013361 beverage Nutrition 0.000 abstract 1
- 238000004925 denaturation Methods 0.000 abstract 1
- 230000036425 denaturation Effects 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 239000007788 liquid Substances 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 238000010008 shearing Methods 0.000 abstract 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C21/00—Whey; Whey preparations
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C1/00—Concentration, evaporation or drying
- A23C1/04—Concentration, evaporation or drying by spraying into a gas stream
- A23C1/05—Concentration, evaporation or drying by spraying into a gas stream combined with agglomeration granulation or coating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/068—Particular types of cheese
- A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
- A23C19/082—Adding substances to the curd before or during melting; Melting salts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C1/00—Concentration, evaporation or drying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C1/00—Concentration, evaporation or drying
- A23C1/14—Concentration, evaporation or drying combined with other treatment
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C21/00—Whey; Whey preparations
- A23C21/04—Whey; Whey preparations containing non-milk components as source of fats or proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/14—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment
-
- 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
-
- 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
- A23J1/205—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from milk, e.g. casein; from whey from whey, e.g. lactalbumine
-
- 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
- A23J3/08—Dairy proteins
Abstract
método para preparar um concentrado de proteína de soro de leite modificado seco (wpc) ou proteína de soro de leite isolada (wpi), um iogurte, um queijo concentrado, um hidrolisado de proteína de soro de leite e para aumentar o teor de proteína de gêneros alimentícios. a presente invenção refere-se a um método para preparar um concentrado de proteína de soro de leite modificado (wpc) ou proteína de soro de leite isolada (wpi) é descrito. ele envolve o fornecimento de uma solução aquosa de wpc ou wpi possuindo uma concentração de proteína de 15 a 50% (p/v), em um ph de 4,7 a 8,5; (b) tratando com calor a solução atingindo 50°c, durante algum tempo o que permite a desnaturação da proteína ocorrer; o tratamento com calor compreendendo aquecimento a solução enquanto sob condições de fluxo turbulento. no fim do tratamento com calor, o material tratado com calor pode ser prontamente transferido para uma secadora ou ser misturado com outros ingredientes. o wpc ou wpi tratado pelo calor não são submetidos a um processo de cisalhamento mecânico antes da transferência diferente do líquido que é convertido em gotículas para facilitar a secagem. o wpc modificado é útil na produção do alimento de bebida onde um alto teor de proteína é desejado sem modificações indesejáveis na textura.
Applications Claiming Priority (5)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US16943709P | 2009-04-15 | 2009-04-15 | |
| US61/169,437 | 2009-04-15 | ||
| NZ58332010 | 2010-02-15 | ||
| NZ583320 | 2010-02-15 | ||
| PCT/NZ2010/000072 WO2010120199A1 (en) | 2009-04-15 | 2010-04-15 | Dairy product and process |
Publications (4)
| Publication Number | Publication Date |
|---|---|
| BRPI1016104A2 BRPI1016104A2 (pt) | 2017-06-13 |
| BRPI1016104A8 BRPI1016104A8 (pt) | 2021-11-09 |
| BRPI1016104B1 BRPI1016104B1 (pt) | 2023-09-26 |
| BRPI1016104B8 true BRPI1016104B8 (pt) | 2023-10-17 |
Family
ID=42982698
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| BRPI1016104A BRPI1016104B8 (pt) | 2009-04-15 | 2010-04-15 | Método para preparar um concentrado de proteína de soro de leite modificado seco (wpc) ou proteína de soro de leite isolada (wpi), um iogurte, um queijo concentrado e um hidrolisado de proteína de soro de leite |
Country Status (14)
| Country | Link |
|---|---|
| US (3) | US20120114795A1 (pt) |
| EP (1) | EP2429305B1 (pt) |
| JP (2) | JP5848237B2 (pt) |
| KR (1) | KR20120052191A (pt) |
| CN (3) | CN102665430A (pt) |
| AU (1) | AU2010237074A1 (pt) |
| BR (1) | BRPI1016104B8 (pt) |
| CA (1) | CA2758458A1 (pt) |
| HK (1) | HK1217411A1 (pt) |
| MX (1) | MX2011010813A (pt) |
| NZ (1) | NZ596439A (pt) |
| PL (1) | PL2429305T3 (pt) |
| RU (1) | RU2011146143A (pt) |
| WO (1) | WO2010120199A1 (pt) |
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| KR101308667B1 (ko) | 2005-09-16 | 2013-09-13 | 가부시키가이샤 메이지 | 발효유의 식감 개량 방법 |
| CN101325880B (zh) * | 2005-11-14 | 2012-03-28 | 雀巢技术公司 | 用糖化蛋白质促进口服耐受性 |
| US20070134396A1 (en) * | 2005-12-13 | 2007-06-14 | Kraft Foods Holding, Inc. | Modified Whey Protein For Low Casein Processed Cheese |
| JP5133972B2 (ja) | 2006-03-23 | 2013-01-30 | フォンテラ コ−オペレイティブ グループ リミティド | 乾燥改質乳清タンパク質の製造方法 |
| US8192780B2 (en) | 2006-03-23 | 2012-06-05 | Fonterra Co-Operative Group Limited | Dairy product and process |
| PL1839492T3 (pl) | 2006-03-27 | 2012-02-29 | Nestec Sa | Micele białka serwatkowego |
| GB0617978D0 (en) | 2006-09-13 | 2006-10-18 | Nandi Proteins Ltd | Denaturation control |
| SE530577C2 (sv) * | 2006-11-22 | 2008-07-08 | Tetra Laval Holdings & Finance | Metod för att behandla ett vassleproteinkoncentrat genom mikropartikulering |
| JP4431181B2 (ja) | 2008-03-04 | 2010-03-10 | 森永乳業株式会社 | ホエイ蛋白質の改質方法 |
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- 2010-04-15 CN CN2010800214509A patent/CN102665430A/zh active Pending
- 2010-04-15 CN CN201510441693.2A patent/CN105123989A/zh active Pending
- 2010-04-15 PL PL10764718T patent/PL2429305T3/pl unknown
- 2010-04-15 US US13/264,564 patent/US20120114795A1/en not_active Abandoned
- 2010-04-15 NZ NZ596439A patent/NZ596439A/xx unknown
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- 2010-04-15 AU AU2010237074A patent/AU2010237074A1/en not_active Abandoned
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- 2010-04-15 BR BRPI1016104A patent/BRPI1016104B8/pt active IP Right Grant
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- 2010-04-15 RU RU2011146143/10A patent/RU2011146143A/ru not_active Application Discontinuation
- 2010-04-15 CN CN201710497164.3A patent/CN107836519A/zh active Pending
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Also Published As
| Publication number | Publication date |
|---|---|
| KR20120052191A (ko) | 2012-05-23 |
| CN107836519A (zh) | 2018-03-27 |
| JP2012523835A (ja) | 2012-10-11 |
| AU2010237074A1 (en) | 2011-12-01 |
| US20120114795A1 (en) | 2012-05-10 |
| EP2429305A4 (en) | 2015-06-24 |
| JP5848237B2 (ja) | 2016-01-27 |
| CN102665430A (zh) | 2012-09-12 |
| EP2429305B1 (en) | 2020-05-27 |
| BRPI1016104A2 (pt) | 2017-06-13 |
| US10888100B2 (en) | 2021-01-12 |
| CA2758458A1 (en) | 2010-10-21 |
| MX2011010813A (es) | 2012-03-26 |
| JP2015171373A (ja) | 2015-10-01 |
| US20170164633A1 (en) | 2017-06-15 |
| US20190116827A1 (en) | 2019-04-25 |
| WO2010120199A1 (en) | 2010-10-21 |
| BRPI1016104A8 (pt) | 2021-11-09 |
| PL2429305T3 (pl) | 2020-10-19 |
| CN105123989A (zh) | 2015-12-09 |
| HK1217411A1 (zh) | 2017-01-13 |
| BRPI1016104B1 (pt) | 2023-09-26 |
| EP2429305A1 (en) | 2012-03-21 |
| NZ596439A (en) | 2013-10-25 |
| RU2011146143A (ru) | 2013-05-20 |
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