CL2019003500A1 - Un método para producir un producto alimenticio o de bebida con agregación de proteínas vegetales y de la leche de cationes divalentes libres. - Google Patents
Un método para producir un producto alimenticio o de bebida con agregación de proteínas vegetales y de la leche de cationes divalentes libres.Info
- Publication number
- CL2019003500A1 CL2019003500A1 CL2019003500A CL2019003500A CL2019003500A1 CL 2019003500 A1 CL2019003500 A1 CL 2019003500A1 CL 2019003500 A CL2019003500 A CL 2019003500A CL 2019003500 A CL2019003500 A CL 2019003500A CL 2019003500 A1 CL2019003500 A1 CL 2019003500A1
- Authority
- CL
- Chile
- Prior art keywords
- divalent cations
- composition
- food
- producing
- milk
- Prior art date
Links
- 108010082495 Dietary Plant Proteins Proteins 0.000 title abstract 4
- 150000001768 cations Chemical class 0.000 title abstract 3
- 235000013305 food Nutrition 0.000 title abstract 2
- 238000000034 method Methods 0.000 title abstract 2
- 235000013336 milk Nutrition 0.000 title abstract 2
- 239000008267 milk Substances 0.000 title abstract 2
- 210000004080 milk Anatomy 0.000 title abstract 2
- 235000013361 beverage Nutrition 0.000 title 1
- 102000011632 Caseins Human genes 0.000 abstract 4
- 108010076119 Caseins Proteins 0.000 abstract 4
- 108010046377 Whey Proteins Proteins 0.000 abstract 4
- 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 abstract 4
- 235000021240 caseins Nutrition 0.000 abstract 4
- 239000000203 mixture Substances 0.000 abstract 4
- 235000021119 whey protein Nutrition 0.000 abstract 4
- 239000004615 ingredient Substances 0.000 abstract 3
- 239000005018 casein Substances 0.000 abstract 2
- 229940021722 caseins Drugs 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
- 238000004519 manufacturing process Methods 0.000 abstract 1
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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/19—Dairy 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
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/06—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk 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
- 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
- A23C21/00—Whey; Whey preparations
- A23C21/06—Mixtures of whey with milk products or milk components
-
- 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
- A23C21/10—Whey; Whey preparations containing inorganic additives
-
- 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
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/1526—Amino acids; Peptides; Protein hydrolysates; Nucleic acids; Derivatives thereof
-
- 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
- A23C9/16—Agglomerating or granulating milk powder; Making instant milk powder; Products obtained thereby
-
- 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
- A23J1/006—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from vegetable materials
-
- 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
-
- 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
- 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
- A23J1/22—Drying casein
-
- 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
-
- 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
- A23J3/10—Casein
-
- 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
- A23J3/14—Vegetable proteins
-
- 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
- A23J3/14—Vegetable proteins
- A23J3/16—Vegetable proteins from soybean
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/66—Proteins
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/30—Dietetic or nutritional methods, e.g. for losing weight
-
- 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
- A23C2240/00—Use or particular additives or ingredients
- A23C2240/15—Use of plant extracts, including purified and isolated derivatives thereof, as ingredient in dairy products
-
- 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)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Zoology (AREA)
- Inorganic Chemistry (AREA)
- Molecular Biology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Dairy Products (AREA)
- Non-Alcoholic Beverages (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
LA INVENCIÓN SE RELACIONA CON UN MÉTODO PARA PRODUCIR UN PRODUCTO ALIMENTICIO O DE BEBIDA, QUE COMPRENDE LAS ETAPAS DE: PROPORCIONAR UNA COMPOSICIÓN DE INGREDIENTES QUE COMPRENDE CASEÍNAS MICELARES, PROTEÍNA DE SUERO DE LECHE Y PROTEÍNA VEGETAL QUE TIENE UN PH DE 5,9 - 7,1, PREFERENTEMENTE 6,2 - 6,8, Y QUE TIENE UNA CONCENTRACIÓN DE 1 A 15% EN PESO DE PROTEÍNAS TOTALES, Y EN DONDE LA COMPOSICIÓN TIENE UNA RELACIÓN DE PROTEÍNA DE SUERO DE LECHE A CASEÍNA MICELAR DE 90/10 A 60/40, Y UNA RELACIÓN DE PROTEÍNA VEGETAL A CASEÍNAS MICELARES Y PROTEÍNA DE SUERO DE LECHE DE 80/20 A 20/80, AÑADIENDO CATIONES DIVALENTES PARA PROPORCIONAR UNA CONCENTRACIÓN DE 2,0 - 10 MM DE CATIONES DIVALENTES LIBRES EN LA COMPOSICIÓN DE LOS INGREDIENTES Y POSTERIORMENTE TRATAR TÉRMICAMENTE LA COMPOSICIÓN DE INGREDIENTES PARA FORMAR PROTEÍNAS AGLOMERADAS QUE COMPRENDEN CASEÍNA MICELAR, PROTEÍNA DE SUERO DE LECHE Y PROTEÍNAS VEGETALES, LOS AGLOMERADOS QUE TIENEN UN TAMAÑO DE 5 A 50 MICRONES SEGÚN SE MIDE MEDIANTE DIÁMETRO MEDIO D(4,3) MEDIDO POR DIFRACCIÓN LÁSER. LA INVENCIÓN SE RELACIONA, ADEMÁS, CON UN PRODUCTO OBTENIDO MEDIANTE ESTE MÉTODO.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP17174035 | 2017-06-01 |
Publications (1)
Publication Number | Publication Date |
---|---|
CL2019003500A1 true CL2019003500A1 (es) | 2020-04-17 |
Family
ID=59021351
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CL2019003500A CL2019003500A1 (es) | 2017-06-01 | 2019-11-29 | Un método para producir un producto alimenticio o de bebida con agregación de proteínas vegetales y de la leche de cationes divalentes libres. |
Country Status (10)
Country | Link |
---|---|
US (1) | US11266165B2 (es) |
EP (1) | EP3629749A1 (es) |
JP (1) | JP7132951B2 (es) |
CN (1) | CN110799038B (es) |
AU (1) | AU2018277283B2 (es) |
CA (1) | CA3065427A1 (es) |
CL (1) | CL2019003500A1 (es) |
MX (1) | MX2019014444A (es) |
PH (1) | PH12019550254A1 (es) |
WO (1) | WO2018220188A1 (es) |
Families Citing this family (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CA3079130A1 (en) | 2017-12-11 | 2019-06-20 | Societe Des Produits Nestle S.A. | Plant-protein based texturized oil-in-water emulsions |
CA3191387A1 (en) | 2020-09-30 | 2022-04-07 | Nobell Foods, Inc. | Recombinant milk proteins and food compositions comprising the same |
US10894812B1 (en) | 2020-09-30 | 2021-01-19 | Alpine Roads, Inc. | Recombinant milk proteins |
US10947552B1 (en) | 2020-09-30 | 2021-03-16 | Alpine Roads, Inc. | Recombinant fusion proteins for producing milk proteins in plants |
JP7379451B2 (ja) * | 2021-12-03 | 2023-11-14 | 株式会社天柳 | タンパク質を含むジェラート様食品及びその製造方法 |
US11696586B1 (en) | 2022-01-28 | 2023-07-11 | Simply Good Foods Usa, Inc. | Starch-free baked foods and methods of making |
WO2023146531A1 (en) * | 2022-01-28 | 2023-08-03 | Simply Good Foods Usa, Inc. | Starch-free baked foods and methods of making |
Family Cites Families (16)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US7579034B2 (en) * | 2003-10-30 | 2009-08-25 | Arla Foods Amba | Stabilisers useful in low fat spread production |
WO2006065135A2 (en) | 2004-12-15 | 2006-06-22 | Csm Nederland B.V. | Modified proteins with altered aggregation properties |
JP4852684B2 (ja) | 2005-09-30 | 2012-01-11 | 雪印メグミルク株式会社 | 乳由来複合脂質高含有粉末 |
DE602006019941D1 (de) * | 2006-03-27 | 2011-03-17 | Nestec Sa | Im Proteingehalt angereichertes gefrorenes Dessert |
US20090117231A1 (en) * | 2007-11-06 | 2009-05-07 | Solae, Llc | Soy Protein Composition and Beverage Products Containing the Soy Protein Composition |
WO2011049991A2 (en) | 2009-10-19 | 2011-04-28 | Cytosport, Inc. | Milk protein concentrates |
WO2014011029A1 (en) | 2012-07-09 | 2014-01-16 | N.V. Nutricia | Method for producing a protein and lipid comprising composition with reduced digestive coagulation |
DE102013000955A1 (de) * | 2013-01-21 | 2014-07-24 | Rovita Gmbh | Verfahren zur Herstellung von Fleischersatzprodukten |
FR3019005B1 (fr) * | 2014-03-26 | 2021-03-26 | Roquette Freres | Assemblage d'au moins une proteine vegetale et d'au moins une proteine laitiere, sa preparation et ses utilisations |
CN104489097B (zh) | 2014-11-25 | 2018-01-23 | 南通东概念新材料有限公司 | 活性乳酸菌或益生菌的热和对流干燥保护剂及其制备方法 |
WO2016102500A1 (en) * | 2014-12-22 | 2016-06-30 | Nestec S.A. | Milk concentrates with improved mouth feel |
PT3236761T (pt) | 2014-12-22 | 2018-12-28 | Nestle Sa | Bebidas lácteas prontas a beber com textura/paladar melhorados através de agregação controlada de proteínas, e seu método de preparação |
CA2994045A1 (en) * | 2015-08-06 | 2017-02-09 | Nestec S.A. | Ready-to-drink beverages with improved texture by controlled protein aggregation |
AU2017384154B2 (en) | 2016-12-19 | 2022-06-16 | Société des Produits Nestlé S.A. | A method of producing a dairy concentrate with free divalent cations protein aggregation |
AU2017384159B2 (en) | 2016-12-19 | 2022-10-20 | Société des Produits Nestlé S.A. | A beverage product with free divalent cations protein aggregation and a method producing thereof |
CA3043548A1 (en) | 2016-12-19 | 2018-06-28 | Nestec S.A. | A method of producing a food or beverage product with free divalent cations protein aggregation |
-
2018
- 2018-06-01 AU AU2018277283A patent/AU2018277283B2/en active Active
- 2018-06-01 WO PCT/EP2018/064495 patent/WO2018220188A1/en active Application Filing
- 2018-06-01 CN CN201880043883.0A patent/CN110799038B/zh active Active
- 2018-06-01 MX MX2019014444A patent/MX2019014444A/es unknown
- 2018-06-01 CA CA3065427A patent/CA3065427A1/en active Pending
- 2018-06-01 EP EP18727022.8A patent/EP3629749A1/en active Pending
- 2018-06-01 US US16/617,661 patent/US11266165B2/en active Active
- 2018-06-01 JP JP2019566161A patent/JP7132951B2/ja active Active
-
2019
- 2019-11-25 PH PH12019550254A patent/PH12019550254A1/en unknown
- 2019-11-29 CL CL2019003500A patent/CL2019003500A1/es unknown
Also Published As
Publication number | Publication date |
---|---|
MX2019014444A (es) | 2020-01-27 |
WO2018220188A1 (en) | 2018-12-06 |
RU2019142721A (ru) | 2021-06-21 |
CN110799038B (zh) | 2023-12-05 |
JP7132951B2 (ja) | 2022-09-07 |
RU2019142721A3 (es) | 2021-09-30 |
BR112019025180A2 (pt) | 2020-06-16 |
US20200178563A1 (en) | 2020-06-11 |
US11266165B2 (en) | 2022-03-08 |
PH12019550254A1 (en) | 2020-07-13 |
AU2018277283B2 (en) | 2024-04-18 |
JP2020521487A (ja) | 2020-07-27 |
CN110799038A (zh) | 2020-02-14 |
CA3065427A1 (en) | 2018-12-06 |
AU2018277283A1 (en) | 2019-12-19 |
EP3629749A1 (en) | 2020-04-08 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CL2019003500A1 (es) | Un método para producir un producto alimenticio o de bebida con agregación de proteínas vegetales y de la leche de cationes divalentes libres. | |
CL2019001391A1 (es) | Un método para producir un producto alimenticio o de bebida con agregación de proteínas de cationes divalentes libres. | |
CL2019001398A1 (es) | Un producto de bebida con agregación de proteínas de cationes divalentes libres y un método para producirlo. | |
Huppertz et al. | Effect of NaCl on some physico-chemical properties of concentrated bovine milk | |
HRP20181056T1 (hr) | Visokoproteinski pripravci denaturiranog proteina sirutke koji sadrže kazeinomakropeptid, proizvodi koji ih sadrže, te njihova upotreba | |
NZ740570A (en) | Liquid nutritional composition comprising micellar casein and hydrolysed whey protein | |
Meletharayil et al. | Acid gelation of reconstituted milk protein concentrate suspensions: Influence of lactose addition | |
FI20115156A0 (fi) | Maitopohjainen tuote ja menetelmä sen valmistamiseksi | |
MX2020007116A (es) | Emulsiones texturizadas de aceite en agua a base de proteina vegetal. | |
CL2018001735A1 (es) | Productos lácteos y procedimientos | |
CY1114231T1 (el) | Μεθοδος παραγωγης κονεως τροποποιημενου τυρογαλακτος | |
AR128099A2 (es) | Método para preparar polvo de proteína nativa de papa y polvo de proteína nativa de papa obtenido | |
BR112017021656A2 (pt) | Método para promover a absorção lipídica pós- prandial e/ou aumentar a taxa de absorção lipídica pós-prandial em um indivíduo | |
CL2020001557A1 (es) | Crema batida y método de fabricación. | |
CL2019001379A1 (es) | Un método para producir un concentrado lácteo con agregación de proteínas de cationes divalentes libres. | |
AR096701A1 (es) | Productos de queso crema para untar ricos en proteínas y métodos para elaborar los mismos | |
CL2018003689A1 (es) | Crema con sensación bucal mejorada, proceso de producción, productos que contienen dicha crema y uso en la producción de alimentos o bebidas. | |
Uttamrao et al. | Homogenization and sodium hydrogen phosphate induced effect on physical and rheological properties of ultrafilterd concentrated milk | |
WO2014182166A1 (en) | Method for the preparation of a dairy gel by means of a high pressure treatment | |
LT2014017A (lt) | Tepamas 14 % riebumo sūris iš rekombinuoto pieno ir jo gamybos būdas | |
TH1901003078A (th) | วิธีการผลิตผลิตภัณฑ์นมเข้มข้นที่มีการจับตัวกันของโปรตีนแบบไอออนบวกประจุคู่ | |
TH1901003076A (th) | ผลิตภัณฑ์เครื่องดื่มที่มีการจับก้อนโปรตีนไดวาเลนท์แคตไอออนอิสระและวิธีการผลิตสิ่งนั้น | |
LT2014016A (lt) | Rekombinuotas, pasterizuotas 0,5% riebumo pienas ir jo gamybos būdas | |
TH1901001662A (th) | การเตรียมของผลิตภัณฑ์นมที่ถูกทำให้ระเหย | |
TH105396B (th) | อาหารเสริมน้ำนมมนุษย์ในรูปของเหลวที่ทำให้มีฤทธิ์เป็นกรด |