CN1099569A - 用于蛋白质的热稳定组合物及所制得的热稳定产品 - Google Patents
用于蛋白质的热稳定组合物及所制得的热稳定产品 Download PDFInfo
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- CN1099569A CN1099569A CN94106444A CN94106444A CN1099569A CN 1099569 A CN1099569 A CN 1099569A CN 94106444 A CN94106444 A CN 94106444A CN 94106444 A CN94106444 A CN 94106444A CN 1099569 A CN1099569 A CN 1099569A
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- A—HUMAN NECESSITIES
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Abstract
一种用于蛋白质的热稳定组合物及所制得的热
稳定产品。该组合物含有溶血卵磷脂和一种选自果
胶、合成生物胶、藻酸盐、角叉酸盐、阿拉伯树胶和黄
著胶及其混合物的糖类聚合物。
Description
本发明涉及蛋白质和含蛋白质的乳剂的热稳定组合物。本发明也涉及热稳定产品。
蛋黄是通常用于制备果酱和蛋黄酱的天然乳化剂。但是,它在相对低的温度(65℃)下容易凝结,结果导致水包油乳液的不稳定性,从而使油大量渗出,因此它在食品中的商业用途受到限制。结果,当含有天然蛋黄的组合物进行消毒或加热到其沸点时就会发生分解。
英国专利1,525,929涉及一种含有用磷脂酶A(PLA)改性的磷脂蛋白(如蛋黄)的油包水乳液。这种乳液如果在100℃处理30分钟,它是稳定的。但是,其主要缺点是这种蛋黄是酶催改性的,不可能通过蛋白酶来消除PLA的活性,因为分解蛋白质的酶会使蛋黄中的蛋白质改性,且PLA本身只在很高的温度下(160℃)才会失活。
欧洲专利申请No.91 121 318.9(1991年12月12日由申请人提交)涉及一种含有从大豆分离出的外源溶血磷脂(LPL)的油包水乳液。LPL是从磷脂酰(PC)含量相对高的卵磷脂馏分制备的,而磷脂酰(PC)则由PLA转化成溶血磷脂酰(LPC)。然后加入蛋白酶使PLA失活,通过热处理使蛋白酶的酶催活性降低。这种溶液的缺点是,它涉及使用富含PC的卵磷脂馏分来获得足够高水平的LPC。于是,一方面,这样的一种馏分的价格是相对高的,另一方面,该过程包含了一个额外的使PLA钝化的步骤。此外,在就地酶催水解基质中游离脂肪酸的存在可使最终产品具有一种滋味。
本发明提出的问题是提供一种蛋白质热稳定组合物,该组合物可从市场上能直接得到的廉价化合物制得,而不必进行酶催处理。
因此,本发明涉及一种蛋白质和含蛋白质的乳剂的热稳定组合物,按照本发明的组合物含有溶血卵磷脂和选自果胶、食品级植物胶及其混合物等糖类的聚合物。
在本发明的上下文中,蛋白质主要应理解为蛋黄的蛋白质。而蛋黄则应理解为商业上通过与蛋白分离可以得到的任何类型蛋黄,例如从鸡蛋、鹌鹑蛋或驼鸟蛋得到的蛋黄,可以使用蛋黄本身,或使用由NaCl(8-10%)或蔗糖(20%)稳定后的蛋黄。
含蛋白质的乳液应理解为食品级的任何水包油乳液,即果酱、调味品、蛋黄酱、罐肠食品和稀奶油。油类应理解为任何食品级油类,如豆油、葵花子油、葡萄子油、花生油、玉米油、奶油油和乳脂肪。在本申请的叙述中,乳剂的定义包括可以复原形成乳液的粉末,例如奶粉或蛋黄酱粉。最后,适于制作汉堡包和比萨饼的肉糜也被视为乳液。
所用的溶血卵磷脂既可以是液体溶血卵磷脂,即含有45-55%的天然脂类,也可以是脱油溶血卵磷脂,即粉末形式的溶血卵磷脂。
液体溶血卵磷脂含有天然脂类和复合脂类,复合脂类的代表有各种磷脂(PL)、溶血-PL和植物糖脂。LPC是亲水性最好的磷脂,因此它具有最强的乳化活性。象其它磷脂一样,LPC在很宽的pH范围内均具有活性。通常,商用溶血卵磷脂中LPC的含量为每克溶血卵磷脂含100-500微摩尔LPC,而PC:LPC的摩尔比为75:25-25:75,更典型的是50:50。
仍就对液体溶血卵磷脂而言,本发明的一个具体实例是含有1-50重量份溶血卵磷脂对1重量份果胶或食品级植物胶的组合物。水相中较好用混合物,其中水含量为50-99%,较好为90%。在这种情况下,1千克组合物中含有1-100毫摩尔LPC(其重量含量可从油状LPC的分子量,即521.66来计算)。
对于某些用途而言,较好是使用粉末形式的溶血卵磷脂。在诸如这类情况下,应使用液体溶血卵磷脂,且必须无油(脱油)。最普通的方法是使复合脂类在丙酮中沉淀出来,而溶于丙酮的天然脂类则被排除。第二种方法是基于复合脂类的胶束离析,复合脂类是用液体柱色谱吸附时在乙烷中自然生成的(德国专利2,915,614)。一种更新的工艺涉及使用一种耐溶剂的超过滤膜,这种膜也能截留在乙烷中新形成的复合脂类的胶束,而天然脂类和游离脂肪酸则被排除(美国专利4,240,914)。这样得到的溶血卵磷脂具有无苦味的平淡嗅觉特征。在这种情况下,LPC含量几乎是液体溶血卵磷脂的两倍(每克200-100毫摩尔)。PC的定量值和LPC的含量可按《J.Planar Chromatography》,3,228-231中“Quantitative Transmittance Densitometry of Phospholipids After Their Specific Detection With a Molybdate Reagent on Silica Gel Plates”一文(作者L.Colarow,1990)中所述方法测定。
在这种情况下,按照本发明的组合物其组成为每份糖类聚合物含3-10份粉末状的溶血卵磷脂。所用的食品级植物胶较好是选自合成生物胶(xanthan)、藻酸盐、角叉酸盐、阿拉伯树胶和黄蓍胶。较好是使用合成生物胶。
果胶存在的重要性有多种原因,更主要是稳定某些磷脂,例如磷脂酰肌醇和磷脂酸,这两者与起乳化作用的成分,即PC和LPC一起存在于溶血卵磷脂中。所用的果胶是从柑桔果实的果皮中提取的且具有30-95%、较好70-72%的酯化度。
对液体溶血卵磷脂而言,该组合物是通过将果胶溶于40-80℃水中,加入液体溶血卵磷脂并加以混合而制备的,然后可将这种组合物进行巴氏杀菌或消毒。
对粉末形式溶血卵磷脂而言,可将它与果胶一起溶解于水中。然后就可照原样在水相中使用,其浓度与上面对粉末形式溶血卵磷脂指明的浓度一样,即每千克组合物含1-100毫摩尔;然后进行巴氏杀菌或消毒。在加入麦芽糖糊精后,也可以用喷雾干燥或类似方法将该组合物进行干燥,以获得一种粉末产品,每千克粉末含100-350毫摩尔LPC,麦芽糖糊精含量为5-20%。
本发明也涉及经热稳定后的含有蛋白质的产品。待稳定的蛋白质最重要的是蛋黄蛋白质,尽管任何其它类型的蛋白质也可以用本发明的组合物来稳定。因此,本发明涉及选自肉糜、果酱、比萨饼、奶粉、蛋黄酱、稀奶油和蛋黄等制品。
就蛋黄而言,可按上述方法将溶血卵磷脂和果胶混合,把含有食盐或蔗糖的蛋黄加入到所生成的水相中并将整个混合物混合或均化。在这种情况下,每100克蛋黄使用0.5-1.5克果胶和10-20克液体溶血卵磷脂。然后可将这种以蛋为主要成分的混合物用在任何需要蛋黄的产品中,而该产品又希望进行热处理,如超高温(UHT)处理。
就肉糜而言,目的是要防止蛋白质凝结和液相渗出,以确保烹调时能均匀传热。在这种情况下,可将制作汉堡包的成分(肉糜、洋葱、调味料)与含有液体溶血卵磷脂的组合物混合。所形成的混合物可按多种方法使用。可用它来烹调即食,烹调后冷冻供随后重新加热,或甚至可在冷冻后在消费者方便时烹调。每千克肉糜可使用10-50克液体溶血卵磷脂和3-15克果胶。
就果酱而言,如荷兰沙司,它实际上是经热稳定的蛋类蛋白质。可以设想pH值为3-7的果酱。其制备方法通常如下:按上述方法制备溶血卵磷脂、果胶和蛋黄的混合物,然后按通常的方法与其它成分混合。最终产品中每千克果酱含有1-3克果胶和3-20克溶血卵磷脂(通常为粉末状)。
对于比萨饼而言,其目标更是要防止蛋白质以象肉糜一样的方式凝结。制作比萨饼的生面团是通过将本发明的组合物与酵母/面粉/水的混合物进行混合而制备的。每千克面团含10-50克溶血卵磷脂和2-10克果胶。
对于蛋黄酱而言,尤其是粉末状的,下述程序是适用的。先制备由水、果胶(或其它食品级植物胶)、液体溶血卵磷脂、脱脂奶粉(或乳清浓缩物)和蛋黄组成的第一混合物和由蛋白、麦芽糖糊精、淀粉、食盐和调味料组成的第二混合物。然后将所制得的这两种混合物合并、加入油,将整体进行第一次均化、消毒并冷却,然后进行第二次均化并进行喷雾干燥。所制得的产品中每100克粉状蛋黄酱含0.05-0.2克果胶和0.1-4克液体溶血卵磷脂。
对于稀奶油而言,可将由乳清浓缩物、乳清和水组成的混合物均化,然后加入果胶、液体溶血卵磷脂、奶油油、食盐、蛋黄和水,并将所制得的混合物进行均化。所制得的产品中每千克稀奶油含果胶1-2克,液体溶血卵磷脂5-10克。
对于奶粉而言,所希望的是改进其复原时的可湿润性和可混溶性。为此,可采用如下程序:先制备由液体溶血卵磷脂与果胶和80℃水组成的预混物,然后与鲜奶混合。然后将所得到的混合物预浓缩到40%干物质,再在Egron干燥装置或任何其它干燥装置中进行喷雾干燥。当用鲜奶作为起始原料时,每升奶中液体溶血卵磷脂含量为100-1000ppm,果胶含量为20-200ppm。
按照本发明的组合物当然可以有其它可能的用途,例如,用于炼乳、全奶状或乳化粉状的蛋黄、薄烤饼、quiches、脂溶性和水溶性粉状或液体抗氧化混合物和以类脂类、牛乳蛋白质和水解牛乳蛋白质为主要成分的婴儿营养乳剂。
最后,本发明涉及一种含有溶血卵磷脂、一种选自果胶和食品级植物胶及油的用于稳定油包水乳液的组合物。当该组合物随后与水混合时,能得到一种稳定的乳液,而无需添加任何其它添加剂。所谓油是指基于甘油酯的任何动物油或植物油。
每千克组合物中液体溶血卵磷脂的含量是20-200毫摩尔的LPC,果胶含量是1-10克/千克。
下述程序可用来说明按照本发明的产品存在LPC:用Folch方法(参见前面所引用的L.Colarow的文章)将全部类脂类萃取出来然后按上述J.Planar Chromatograph中所述方法用高效薄层色谱法(HPTLC)将其分离成各类磷脂。用不会破坏婴草灵的试剂检测后,在366毫微米紫外(UV)光下可见到各类磷脂。然后可以定量测定LPC含量。
糖类聚合物,如果胶和合成生物胶的测定及其组合物的分析在下述公认的方法中详细提到:Amtliche Sammlung Von Untersuchungsverfarhren nach §35 LMBG,Code L-00.00.13,1986年11月。
下列实例进一步说明本发明。
实例1:脱油溶血卵磷脂的制备
将225克硅胶(粒度70-230目)在165℃活化24小时。冷却后将色谱吸附剂悬浮于乙烷中并引入到一根玻璃柱中使床层体积达到约450毫升。将由大豆得到的商用溶血卵磷脂(100克)悬浮于50℃乙烷(300毫升)中。用通过吸附剂的样品装满色谱柱。加入300毫升乙烷使复合类脂类胶束完全被洗脱。将洗脱液在真空下浓缩至干。所得到的粉末用氮气流吹出,得到48.5克粉末,含有各种PL、LPL和糖脂。LPC含量为每克含303微摩尔。游离脂肪酸和其它中性类脂类留在色谱柱上显著改善了溶血卵磷脂的嗅觉和味觉特征。
实例2:蛋黄与果胶组合
将500毫克酯化度为68-72%的柑桔(柠檬)原料的果胶溶解于300毫升80℃的去离子水中。此果胶溶液与含11%NaCl的蛋黄(100克)在40℃混合直至均匀,将样品的pH调到4.8,然后将其引入到在400-800巴/50℃条件下操作的均化器中。另外制备分别含有1000、1500、2136和3560毫克果胶的其它样品。所得均化物的等分试样用去离子水稀释至100毫升,并在沸水中试验其热稳定性10分钟。所有样品均在半分钟内凝结。
实例3:蛋黄与液体溶血卵磷脂组合
将从大豆得到的含有51.5%中性类脂类和48.5%复合类脂类如PC(146微摩尔/克)和LPC(147微摩尔/克)的商用溶血卵磷脂(5克)溶解于60℃的去离子水(300毫升)中。该分散液经真空脱气后与100克加盐蛋黄混合,然后在pH4.8按实例2方法均化。用同样的方法程序处理与前述同量的蛋黄,但只是用10、15和20克液体溶血卵磷脂。按前面实例方法进行热稳定性试验。所有样品均在半分钟内凝结。
实例4:蛋黄与果胶和液体溶血卵磷脂组合
将500毫克果胶(实例2)溶于150毫升80℃去离子水中。5克溶血卵磷脂(实例3)分散于150毫升90℃的水中。合并这两种溶液,冷却至50℃,并与100克加盐蛋黄混合。将所生成的混合物的酸度调节到pH4.8,然后将该样品按前述方法进行均化。对下表所列含不同量果胶和溶血卵磷脂的各样品重复同样的程序。
果胶 液体溶血 水 加盐蛋黄 热稳定性 卵磷脂
毫克 | 蛋黄蛋白质(%) | 克 | 毫摩尔 | 克 | 克 | 分钟100℃ |
500 | 3.51 | 5.0 | 0.73 | 300 | 100 | 1.0 |
500 | 3.51 | 10.0 | 1.47 | 300 | 100 | 1.5 |
500 | 3.51 | 15.0 | 2.20 | 300 | 100 | >10 |
1000 | 7.02 | 15.0 | 2.20 | 300 | 100 | >10 |
1500 | 10.53 | 15.0 | 2.20 | 300 | 100 | >10 |
1500 | 10.53 | 20.0 | 2.93 | 300 | 100 | >10 |
从表中数据可以看出:当每100克蛋黄含500毫克果胶和15克溶血卵磷脂时可以得到一种热稳定性极好的组合物。
实例5:蛋黄在pH=4.5-7时的热稳定性
分别取出对于15克溶血卵磷脂(实例4)含1000和1500毫克果胶的蛋黄的5毫升等分试样,在100毫升去离子水中稀释并将各溶液的pH值分别调节到4.5、5、5.5、6.0、6.5和6.9。按实例2方法进行热稳定性试验,未产生样品凝结。
实例6:蛋黄与果胶和脱油溶血卵磷脂组合
将10克脱油溶血卵磷脂(实例1)分散于150毫升去离子水(90℃)中,同时将1000毫克果胶溶于同样体积的80℃水中。将果胶和溶血卵磷脂两种溶液合并,冷却到50℃然后加入到100克加盐蛋黄中。使该混合物均化并调节pH=4.8。按实例2同样方法进行热稳定试验。用同量的溶血卵磷脂,但不用果胶和用2000毫克果胶重复上述程序。不含果胶的样品不能使蛋黄稳定,在不到半分钟内就发生凝结。其它两个样品耐热稳定性试验超过10分钟。
实例7:蛋黄与合成生物胶和脱油溶血卵磷脂组合
将20克脱油溶血卵磷脂(实例1)分散于300毫升去离子水(90℃)中,同时将2000和3000毫克合成生物胶分别溶于150毫升80℃水中。将合成生物胶溶液(150毫升)和溶血卵磷脂溶液(150毫升)合并,冷却到50℃,并与100克加盐蛋黄混合。按实例2方法进行热稳定试验。这两种样品耐热稳定试验超过10分钟。
实例8:由处理后的蛋黄所制得的果酱
将6.742克按实例1所述方法脱油的溶血卵磷脂分散于360毫升90℃的去离子水中。674毫克果胶溶于相同体积的80℃水中。将这两种溶液合并,冷却到50℃,并加入到67.42克含11%NaCl的蛋黄中。再加6.42克NaCl到该混合物中,然后用磁搅拌器进行均化,并用每100毫升含10毫升乙酸的水溶液将pH调节到4.8。按上述同样方法将1348毫克和2022毫克果胶分别溶于360毫升水中,并重复上述试验程序。然后按实例2所述方法将这三个样品均化。然后按下述方法从这样所制得的蛋制备果酱:将700克含674毫克果胶的蛋与250克可可脂、15克蔗糖、27克淀粉、2克合成生物胶和5克谷氨酸钠混合,并在50℃均化10分钟。混合物的酸度按上面所指出的方法调节到pH4.8,并将果酱在50℃/180巴条件下重新均化。按上述方法,用1348和2022毫克的果胶含量制备另外的果酱。热稳定试验在下列实例中叙述。
实例9:热稳定试验
将100克从前面实例中所制得的果酱放进Siemens微波炉中并在600瓦微波场中暴露120秒。这三种果酱均是热稳定的,即表明没有破乳化作用,也即没有油的渗出,凝结的蛋白质和相分离。
实例10:肉糜
由850克肉糜、150克洋葱和20克调味料制作汉堡包,其中添加了溶解于70克水中的5克果胶和25克溶血卵磷脂。然后制成重约100克的汉堡包。已经发现这种汉堡包可以烹调而不会烧焦,且失水量仅为20-25%(与此相反,普通汉堡包失水量为30-35%,而且会烧焦,烹调率只有60-80%)。
实例11:比萨饼
在1千克通常由面粉、水、食盐和酵母制备的比萨饼中加入20克溶血卵磷脂和5克果胶。所得到的比萨饼具有细小和充气良好的组织,而且甚至在-20℃储存6个月并随后重新加热之后仍然有弹性且保持新鲜,而普通比萨饼则会变成典型的“饼干”组织结构。
实例12:粉末形式的蛋黄酱
将160克果胶、400克液体溶血卵磷脂、6千克脱脂奶粉和4千克加9%食盐的蛋黄在水中混合。再制备含有4千克蛋白、20千克麦芽糖糊精、2千克淀粉、300克食盐、1千克柠檬浓缩物和250克谷氨酸的第二混合物。第二混合物加溶于第一混合物中,用乙酸将整体调节到pH3.9。预热到45℃后,加入50千克油橄榄油。将组合物进行第一次均化,加热5秒钟至95℃后进行第二次均化,最后进行喷雾干燥。
实例13:稀奶油
将100克乳清浓缩物与50克加盐乳清和850克水混合,并在50℃均化。在所得到的稀奶油中加入8克果胶、40克液体溶血卵磷脂、500克奶油油、50克NaCl、200克加盐蛋黄和3200克水,所得混合物在85℃进行巴氏杀菌,然后在50℃均化。
所制得的稀奶油是热稳定的,即在与实例8中所用的相同微波炉中保持3分钟还是稳定的。
实例14:基于粉状蛋黄的乳化剂
将500克溶血卵磷脂和150克果胶(或用150克合成生物胶代替)溶解于5.0升80℃水中,所得溶液冷却至50℃后与5千克未加NaCl而经巴氏杀菌的蛋黄混合。然后将该混合物进行喷雾干燥。得到一种易分散于水中并在水中保持悬浮状态的细小粉末。如此进行复原的蛋黄在100℃保持10分钟以上不凝结,而由商用粉末复原的蛋黄不能保持悬浮状态,且在小于半分钟之内会凝结。
实例15:乳剂
将70%脂类相(95%中链三甘油酯=MCT和5%速迭香提取物)与29.6%液体溶血卵磷脂和0.4%果胶混合。用10%的这种组合物与90%水混合可形成一种完全稳定的乳剂。
Claims (16)
1、一种用于蛋白质和含有蛋白质的乳剂的热稳定组合物,其特征在于该组合物含有溶血卵磷脂和选自果胶、食品级植物胶及其混合物的一种糖类聚合物。
2、如权利要求1所要求的组合物,其特征在于它含有1-50份液体溶血卵磷脂和1份糖类聚合物。
3、如权利要求1或2所要求的组合物,其特征在于它含有3-10份粉状溶血卵磷脂和1份糖类聚合物。
4、如权利要求1-3中任何一项所要求的组合物,其特征在于它含有50-99%的水。
5、如权利要求1-3中任何一项所要求的组合物,其特征在于它是呈粉末状的。
6、如权利要求1-5中任何一项所要求的组合物,其特征在于它含有1-1700毫摩尔LPC/千克。
7、如权利要求1-6中任何一项所要求的组合物,其特征在于所述食品级植物胶选自合成生物胶藻酸盐、角叉酸盐、阿拉伯树胶和黄蓍胶。
8、如权利要求1-7中任何一项所要求的组合物,其特征在于所述果胶的酯化度为70-72%。
9、含有热稳定蛋白质的产品,其特征在于它选自糜肉、果酱、比萨饼、奶粉、蛋黄酱、稀奶油和蛋黄。
10、如权利要求9所要求的产品,其特征在于它是一种每千克含有1-3克果胶和3-20克粉状溶血卵磷脂的果酱。
11、如权利要求9所要求的产品,其特征在于它是一种千克含有10-50克液体溶血卵磷脂和3-15克果胶的糜肉。
12、如权利要求9所要求的产品,其特征在于它是每千克面团含有10-50克溶血卵磷脂和2-10克果胶的比萨饼。
13、如权利要求9所要求的产品,其特征在于它是每升奶含有100-1000ppm液体溶血卵磷脂和20-200ppm果胶的鲜奶。
14、如权利要求9所要求的产品,其特征在于它是每100克蛋黄酱含有0.05-0.2克果胶和0.1-4克液体溶血卵磷脂的蛋黄酱。
15、如权利要求9所要求的产品,其特征在于它是每千克稀奶油含有1-2克果胶和5-10克液体溶血卵磷脂的稀奶油。
16、如权利要求9所要求的产品,其特征在于它是每100克含有0.5-1.5克果胶和10-20克液体溶血卵磷脂的蛋黄。
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
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EP93109362.9 | 1993-06-11 | ||
EP93109362A EP0628256B1 (fr) | 1993-06-11 | 1993-06-11 | Composition permettant de stabiliser thermiquement les protéines et produit ainsi obtenu |
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CN1099569A true CN1099569A (zh) | 1995-03-08 |
CN1042290C CN1042290C (zh) | 1999-03-03 |
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CN94106444A Expired - Fee Related CN1042290C (zh) | 1993-06-11 | 1994-06-10 | 食品产品 |
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US (1) | US5543169A (zh) |
EP (1) | EP0628256B1 (zh) |
JP (1) | JPH07147906A (zh) |
CN (1) | CN1042290C (zh) |
AT (1) | ATE156666T1 (zh) |
AU (1) | AU679507B2 (zh) |
BR (1) | BR9402365A (zh) |
CA (1) | CA2125330C (zh) |
DE (1) | DE69313102T2 (zh) |
DK (1) | DK0628256T3 (zh) |
ES (1) | ES2106920T3 (zh) |
GR (1) | GR3025041T3 (zh) |
MY (1) | MY111413A (zh) |
NO (1) | NO942008L (zh) |
NZ (1) | NZ260573A (zh) |
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CN1054965C (zh) * | 1997-08-18 | 2000-08-02 | 苏望懿 | 用水化油脚制备磷脂粉的方法 |
CN1112855C (zh) * | 1995-07-14 | 2003-07-02 | 丹尼斯科有限公司 | 用高酯果胶在酸性环境中稳定蛋白质的方法 |
CN101222853B (zh) * | 2005-05-17 | 2012-07-18 | 卡吉尔公司 | 粒状卵磷脂、粒状溶血卵磷脂、它们的生产方法和包含它们的组合物 |
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EP0807385A3 (en) * | 1996-05-15 | 1998-06-03 | Unilever N.V. | Acid stable pourable alternative creams |
JP4382882B2 (ja) * | 1997-02-25 | 2009-12-16 | 株式会社Adeka | 冷凍食品用調味料 |
US6066349A (en) * | 1997-10-08 | 2000-05-23 | Haase; Richard Alan | Application of magnesium oxide and magnesium hydroxide as preservatives |
EP2716753A1 (en) | 1998-11-27 | 2014-04-09 | Novozymes A/S | Lipolytic enzyme variants |
FR2798259B1 (fr) * | 1999-09-13 | 2001-12-14 | Skw Biosystems | Composition pour stabiliser une boisson proteique acide et son utilisation pour la fabrication d'une boisson proteique acide |
JP3051744B1 (ja) * | 1999-09-16 | 2000-06-12 | クノール食品株式会社 | 卵加工品並びにその製造方法 |
UA73327C2 (en) * | 1999-11-15 | 2005-07-15 | Water and oil emulsion | |
US6500475B1 (en) | 2000-01-14 | 2002-12-31 | Schwan's Sales Enterprises, Inc. | Edible dough support |
EP2258853B1 (en) | 2000-04-28 | 2016-06-08 | Novozymes A/S | Lipolytic enzyme variant |
WO2003035112A1 (fr) * | 2001-10-22 | 2003-05-01 | Jiro Kanie | Nutriant enteral et procede de production de celui-ci |
DE60229281D1 (de) * | 2001-11-06 | 2008-11-20 | Novozymes North America Inc | Modifizierte molkenproteinzusammensetzungen mit verbesserten schäumeigenschaften |
WO2003060112A1 (en) | 2002-01-16 | 2003-07-24 | Novozymes A/S | Lipolytic enzyme variants and method for their production |
GB0312386D0 (en) * | 2003-05-30 | 2003-07-02 | Scott Bill | Improvements in and relating to food preparation |
US7289985B2 (en) * | 2004-04-15 | 2007-10-30 | Microsoft Corporation | Enhanced document retrieval |
WO2005117600A1 (en) * | 2004-06-03 | 2005-12-15 | Pacifica Resources Sdn.Bhd. | A food surfactant |
EP2716164B1 (en) * | 2011-05-26 | 2018-07-04 | Kaneka Corporation | Additive and method for producing oil-in-water emulsified food product composition |
KR101951933B1 (ko) * | 2013-03-12 | 2019-02-25 | 주식회사 아리바이오 | 라이소포스파티딜콜린 또는 이의 유도체를 포함하는 지질나노물질 및 이의 제조방법 |
JP6309202B2 (ja) * | 2013-03-28 | 2018-04-11 | 雪印メグミルク株式会社 | タンパク質組成物およびその製造方法 |
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US2635963A (en) * | 1949-10-17 | 1953-04-21 | Food Technology | Meat product |
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US3391002A (en) * | 1965-01-15 | 1968-07-02 | Battelle Development Corp | Process for making imitation sour cream |
GB1525929A (en) * | 1974-11-25 | 1978-09-27 | Unilever Ltd | Stabilised emulsions comprising phospholipoprotein |
US4472448A (en) * | 1980-10-27 | 1984-09-18 | Central Soya Company, Inc. | Method for preparing meat-in-sauce, meat-in-gravy and meat filling |
CA1262654A (en) * | 1984-08-10 | 1989-11-07 | Takaoki Torigoe | Food quality improving agent |
GB8606714D0 (en) * | 1986-03-19 | 1986-04-23 | British Food Mfg Ind Assn | Food & beverage emulsifiers |
JPS63185350A (ja) * | 1986-06-18 | 1988-07-30 | Asahi Denka Kogyo Kk | 醤油を主成分とする水相への油脂の乳化法 |
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JP2647082B2 (ja) * | 1987-03-03 | 1997-08-27 | 旭電化工業株式会社 | 水中油型乳化用乳化組成物 |
ES2032000T3 (es) * | 1987-12-03 | 1993-01-01 | Unilever Nv | Un procedimiento para la preparacion de una emulsion de agua y aceite. |
EP0328789B1 (en) * | 1988-02-18 | 1992-04-08 | Unilever N.V. | Heat-sterilizable water and oil emulsion |
EP0402090B1 (en) * | 1989-06-07 | 1993-09-01 | Kao Corporation | Edible oil-in water emulsion |
US5393554A (en) * | 1991-05-29 | 1995-02-28 | Fuji Oil Company, Limited | Cream composition |
JPH059125A (ja) * | 1991-06-28 | 1993-01-19 | Nippon Saafuakutanto Kogyo Kk | ローヤルゼリーの水分散液 |
EP0546215B1 (en) * | 1991-12-12 | 1998-04-01 | Societe Des Produits Nestle S.A. | Heat stable oil-in-water emulsion and process for its preparation |
-
1993
- 1993-06-11 EP EP93109362A patent/EP0628256B1/fr not_active Expired - Lifetime
- 1993-06-11 DK DK93109362.9T patent/DK0628256T3/da active
- 1993-06-11 AT AT93109362T patent/ATE156666T1/de not_active IP Right Cessation
- 1993-06-11 ES ES93109362T patent/ES2106920T3/es not_active Expired - Lifetime
- 1993-06-11 DE DE69313102T patent/DE69313102T2/de not_active Expired - Fee Related
-
1994
- 1994-05-12 US US08/241,472 patent/US5543169A/en not_active Expired - Fee Related
- 1994-05-20 AU AU63249/94A patent/AU679507B2/en not_active Ceased
- 1994-05-23 NZ NZ260573A patent/NZ260573A/en not_active IP Right Cessation
- 1994-05-31 MY MYPI94001376A patent/MY111413A/en unknown
- 1994-05-31 NO NO942008A patent/NO942008L/no unknown
- 1994-06-07 CA CA002125330A patent/CA2125330C/en not_active Expired - Fee Related
- 1994-06-09 BR BR9402365A patent/BR9402365A/pt not_active Application Discontinuation
- 1994-06-10 CN CN94106444A patent/CN1042290C/zh not_active Expired - Fee Related
- 1994-06-10 JP JP6129220A patent/JPH07147906A/ja active Pending
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1997
- 1997-10-15 GR GR970402687T patent/GR3025041T3/el unknown
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1112855C (zh) * | 1995-07-14 | 2003-07-02 | 丹尼斯科有限公司 | 用高酯果胶在酸性环境中稳定蛋白质的方法 |
CN1054965C (zh) * | 1997-08-18 | 2000-08-02 | 苏望懿 | 用水化油脚制备磷脂粉的方法 |
CN101222853B (zh) * | 2005-05-17 | 2012-07-18 | 卡吉尔公司 | 粒状卵磷脂、粒状溶血卵磷脂、它们的生产方法和包含它们的组合物 |
Also Published As
Publication number | Publication date |
---|---|
DE69313102T2 (de) | 1997-12-11 |
NO942008D0 (no) | 1994-05-31 |
CN1042290C (zh) | 1999-03-03 |
NO942008L (no) | 1994-12-12 |
BR9402365A (pt) | 1995-01-17 |
EP0628256B1 (fr) | 1997-08-13 |
GR3025041T3 (en) | 1998-01-30 |
MY111413A (en) | 2000-04-29 |
DE69313102D1 (de) | 1997-09-18 |
CA2125330A1 (en) | 1994-12-12 |
AU679507B2 (en) | 1997-07-03 |
JPH07147906A (ja) | 1995-06-13 |
NZ260573A (en) | 1996-02-27 |
ATE156666T1 (de) | 1997-08-15 |
ES2106920T3 (es) | 1997-11-16 |
EP0628256A1 (fr) | 1994-12-14 |
US5543169A (en) | 1996-08-06 |
AU6324994A (en) | 1994-12-15 |
CA2125330C (en) | 2004-11-30 |
DK0628256T3 (da) | 1998-03-09 |
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