CN111961226A - Process for preparing whey protein gels - Google Patents
Process for preparing whey protein gels Download PDFInfo
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- CN111961226A CN111961226A CN201910419378.8A CN201910419378A CN111961226A CN 111961226 A CN111961226 A CN 111961226A CN 201910419378 A CN201910419378 A CN 201910419378A CN 111961226 A CN111961226 A CN 111961226A
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- whey protein
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- citric acid
- citrate
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- 108010046377 Whey Proteins Proteins 0.000 title claims abstract description 63
- 235000021119 whey protein Nutrition 0.000 title claims abstract description 62
- 102000007544 Whey Proteins Human genes 0.000 title claims abstract description 61
- 239000000499 gel Substances 0.000 title description 46
- 238000004519 manufacturing process Methods 0.000 title description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 67
- 239000001508 potassium citrate Substances 0.000 claims abstract description 20
- 229960002635 potassium citrate Drugs 0.000 claims abstract description 20
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 claims abstract description 20
- 235000011082 potassium citrates Nutrition 0.000 claims abstract description 20
- 239000001509 sodium citrate Substances 0.000 claims abstract description 20
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 20
- 238000002360 preparation method Methods 0.000 claims abstract description 19
- 230000001954 sterilising effect Effects 0.000 claims abstract description 12
- 235000015165 citric acid Nutrition 0.000 claims abstract description 5
- 235000011083 sodium citrates Nutrition 0.000 claims abstract description 5
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 38
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 19
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 19
- 239000000843 powder Substances 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 239000007864 aqueous solution Substances 0.000 claims description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims description 11
- 238000010438 heat treatment Methods 0.000 claims description 10
- 206010016807 Fluid retention Diseases 0.000 claims description 9
- 239000000243 solution Substances 0.000 claims description 8
- 239000006185 dispersion Substances 0.000 claims description 6
- 239000013067 intermediate product Substances 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 2
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 abstract description 3
- 235000019629 palatability Nutrition 0.000 abstract description 3
- 239000003349 gelling agent Substances 0.000 abstract description 2
- 239000002562 thickening agent Substances 0.000 abstract description 2
- 238000000034 method Methods 0.000 description 17
- 238000005259 measurement Methods 0.000 description 10
- 239000000047 product Substances 0.000 description 6
- 239000000203 mixture Substances 0.000 description 5
- 239000000523 sample Substances 0.000 description 5
- 229910052500 inorganic mineral Inorganic materials 0.000 description 4
- 235000010755 mineral Nutrition 0.000 description 4
- 239000011707 mineral Substances 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 238000003825 pressing Methods 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 238000005119 centrifugation Methods 0.000 description 2
- 235000021552 granulated sugar Nutrition 0.000 description 2
- -1 i.e. Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- YASYEJJMZJALEJ-UHFFFAOYSA-N Citric acid monohydrate Chemical compound O.OC(=O)CC(O)(C(O)=O)CC(O)=O YASYEJJMZJALEJ-UHFFFAOYSA-N 0.000 description 1
- 244000248349 Citrus limon Species 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 238000005054 agglomeration Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- 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 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- JEGUKCSWCFPDGT-UHFFFAOYSA-N h2o hydrate Chemical compound O.O JEGUKCSWCFPDGT-UHFFFAOYSA-N 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000020477 pH reduction Effects 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 239000012460 protein solution Substances 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 235000014268 sports nutrition Nutrition 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
Images
Classifications
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J3/00—Processes of treating or compounding macromolecular substances
- C08J3/02—Making solutions, dispersions, lattices or gels by other methods than by solution, emulsion or suspension polymerisation techniques
- C08J3/03—Making solutions, dispersions, lattices or gels by other methods than by solution, emulsion or suspension polymerisation techniques in aqueous media
- C08J3/075—Macromolecular gels
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J2389/00—Characterised by the use of proteins; Derivatives thereof
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08K—Use of inorganic or non-macromolecular organic substances as compounding ingredients
- C08K5/00—Use of organic ingredients
- C08K5/04—Oxygen-containing compounds
- C08K5/09—Carboxylic acids; Metal salts thereof; Anhydrides thereof
- C08K5/098—Metal salts of carboxylic acids
Landscapes
- Chemical & Material Sciences (AREA)
- Dispersion Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Medicinal Chemistry (AREA)
- Polymers & Plastics (AREA)
- Organic Chemistry (AREA)
- Medicinal Preparation (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Dairy Products (AREA)
Abstract
A low-acidity preparation method of whey protein gel is characterized by adding citric acid, sodium citrate, potassium citrate and sodium bicarbonate, sterilizing and forming gel, thus preparing the whey protein gel which does not contain thickening agent or gelling agent and has high whey protein content, desirable properties (hardness, water retention and gel strength) and palatability.
Description
Technical Field
The invention relates to a preparation method of whey protein gel, in particular to a low-acidity preparation method of whey protein gel.
Background
Whey protein is a generic term for the residual protein in whey after casein precipitation at ph4.6, and has been widely used in various food fields because of its rich nutritional value and special functionality. In recent years, the rise of sports tides causes the production value of products such as whey protein powder, whey protein instant food, whey protein nutrition bars and the like in the market of sports nutrition supplements to continuously rise.
Whey proteins usually form aggregates (agglomerations) or gels (gels) when heated above 70 ℃ in a low acid environment (> ph4.6), but the gels formed have voids and undesirable properties (hardness, water retention and gel strength) and are therefore not conducive to heat sterilization. The whey protein gel prepared by the acidification process (pH below 4.6) can reduce the threshold of heat sterilization (sterilization can be completed at about 95 ℃) and avoid serious denaturation of whey protein, but in order to increase the stability of the whey protein gel, other edible gels are added in the process to gel together.
Disclosure of Invention
It is a principal object of the present invention to provide a low acidity method for the preparation of whey protein gels without thickeners or gelling agents.
It is another object of the present invention to provide a low acidity method for preparing a whey protein gel having a pH of 5.9-7.5, a gel strength of 25.10-158.6g, a hardness of 8.15-134.726g, and a water retention of 24.12-68.99%.
It is another object of the present invention to provide a simple method for preparing a whey protein gel with low acidity, wherein only up to four common edible materials, i.e., citric acid, sodium citrate, potassium citrate, and sodium bicarbonate, are used in addition to whey protein.
It is a further object of the present invention to provide a low acidity method for the preparation of whey protein gels which can use commercial sterilization at 121 ℃ without adversely affecting the properties (hardness, water retention and gel strength) and palatability of the whey protein gel.
The low-acidity preparation method of the whey protein gel, which is completed according to the content of the invention, comprises the following steps: (1) dispersing or dissolving 8-15 wt% whey protein powder in water or an aqueous citric acid solution having less than 0.5 wt% citric acid; (2) adding 0-0.5 wt% of sodium citrate, 0-0.5 wt% of potassium citrate and 0-0.5 wt% of sodium bicarbonate to the dispersion or aqueous solution obtained in the step (1), wherein the sodium citrate and the potassium citrate cannot be used simultaneously as 0; when one of the sodium citrate and the potassium citrate is 0, the citric acid aqueous solution is required to be used in the step (1); and the sodium bicarbonate is optionally added; (3) and (3) carrying out heat sterilization heat treatment on the intermediate product obtained in the step (2), and cooling to form the whey protein gel, wherein the weight percentages of the intermediate product and the whey protein gel are based on the sum of the weight percentages of water, citric acid, sodium citrate, potassium citrate and sodium bicarbonate.
The addition of sodium bicarbonate in the process of the present invention may adjust the pH of the whey protein gel formed, as well as the firmness of the whey protein gel formed.
Preferably, 0.1 to 0.5% by weight of sodium bicarbonate is added in the aforementioned step (2).
Preferably, the heat sterilization heat treatment of the step (3) is heating at 100-140 ℃ for 1-20 minutes. More preferably, the heating is carried out at 121 ℃ for 10 minutes.
Preferably, in the step (1), 8 wt% of the whey protein powder is dispersed or dissolved in water or an aqueous citric acid solution.
Preferably, the foregoing step (1) disperses 8-15 wt% whey protein powder in water; step (2) to the dispersion obtained in the above (1) were added 0.05 to 0.5% by weight of sodium citrate and 0.05 to 0.5% by weight of potassium citrate, except that sodium bicarbonate was not added.
Preferably, the foregoing step (1) disperses 8-15 wt% whey protein powder in water; step (2) adding 0.05 to 0.5% by weight of sodium citrate, 0.05 to 0.5% by weight of potassium citrate, and 0.1 to 0.5% by weight of sodium bicarbonate to the dispersion obtained in the above (1).
Preferably, in the step (1), 8-15 wt% of whey protein powder is dissolved in citric acid aqueous solution; step (2) to the aqueous solution obtained in the above (1) were added 0.05 to 0.4% by weight of sodium citrate and 0.05 to 0.4% by weight of potassium citrate, except that sodium bicarbonate was not added.
Preferably, in the step (1), 8-15 wt% of whey protein powder is dissolved in citric acid aqueous solution; step (2) adding 0.05-0.4 wt% of sodium citrate, 0.05-0.4 wt% of potassium citrate, and 0.1-0.5 wt% of sodium bicarbonate to the aqueous solution obtained in the above step (1).
Preferably, the whey protein gel formed in the step (3) has a pH of 5.9-7.5, a gel strength of 25.10-158.6g, a hardness of 8.15-134.726g, and a water retention of 24.12-68.99%.
Drawings
Fig. 1 is a photograph of a whey protein gel product prepared according to example 2 of the present invention.
Fig. 2 is a photograph of the whey protein gel product prepared in example 3 of the present invention.
Fig. 3 is a photograph of the whey protein gel product prepared in example 4 of the present invention.
Fig. 4 is a photograph of the whey protein gel product prepared in example 5 of the present invention.
Detailed Description
The invention provides a low-acidity preparation method of whey protein gel, wherein the protein is formed into gel by screening hydrophobic interaction of electrons or special ions through the addition of mineral salt ions. The concentration and type of mineral salts have an important effect on the structure, spatial shape and gel properties of the protein gel, with lower concentrations of mineral salts inducing the formation of clear filamentous gels and at relatively higher concentrations of mineral salts forming cloudy particulate gels. In the invention, the whey protein is in a liquid state in the low-acidity solution process by adding the citric acid and the derivative salts thereof and the sodium bicarbonate, and stable gel is formed after commercial sterilization treatment (121 ℃), so that the preparation process is simple and no gel is required to be added. The sterilized whey protein gel has stable quality and good palatability.
The formula of the invention has simple composition and accords with the trend of less-added clean marking. From the view point of the manufacturing process, the invention only has one commercial sterilization heat treatment step after the components are mixed, and the procedure is simple.
Whey proteins suitable for use in the present invention include, but are not limited to, refined whey protein powders (whey protein content greater than 80% by weight), such as whey protein concentrates (available, for example, from fonteria corporation, New Zealand; Lactoprot corporation, Germany (trade names LACTOMIN 80-S and LACTOMIN 80-S HG); Leprino Food corporation, USA), and whey protein isolates (e.g., Bipro, USA).
The weight% of the raw materials used in the following examples are based on the sum of the weights of water, citric acid, sodium citrate, potassium citrate and sodium bicarbonate.
Example 1
Preparation method
(1) Dissolving citric acid in water to obtain 0, 0.15% and 0.3% citric acid aqueous solutions; (2) adding 8% refined whey protein powder (FONTERRA, New Zealand) into water or citric acid water solution; (3) adding 0, 0.25% and 0.5% of sodium citrate, 0, 0.25% and 0.5% of potassium citrate and 0, 0.25% and 0.5% of sodium bicarbonate into the mixed solution in the step (2); (4) the mixed whey protein solution of (3) above was sterilized commercially (121 ℃, 10 minutes), and cooled to form a whey protein gel.
Gel Strength determination
With reference to the international standard (ISO/GMIA; P/0.5& HDP/BJB), a standard probe P/0.5 was used, with a pressing speed of 1mm/sec, down to a maximum force of 4 mm.
Measurement of hardness
Referring to the method of the "Zhenhai et al" (Asahi et al, China agricultural science, 41(3): 803-: 5mm/sec, test speed: 1mm/sec, speed after test: 10mm/sec, and a value measured by pressing down to a force (5g) felt by the sample and then pressing down by 4 mm.
Water retention determination
The method of the first embodiment is characterized in that the method is slightly modified by referring to the method of the first embodiment of the third embodiment of the present invention (Asahi et al, 41(3): 803: (807) (2008)), 4-5g of whey protein gel sample is weighed (W1), wrapped and fixed in a 50ml centrifugal tube with gauze, centrifuged at 3000rpm for 6mins, weighed and centrifuged (W2), the water retention is calculated according to the following sequence, and the experiment is repeated for 2 times.
Water retention (%) [ sample weight after centrifugation (W2)/sample weight weighed before centrifugation (W1) ] × 100
The raw materials used, the amounts used and the results of the texture measurements (gel strength, hardness and water retention) are given in Table 1.
TABLE 1
Example 2
The procedure and measurements of example 1 were repeated with the following compositions of Table 2. Table 2 also shows the results of the measurement.
TABLE 2
Example 3
The procedure and measurements of example 1 were repeated with the following compositions of Table 3. Table 3 also shows the results of the measurement.
TABLE 3
Example 4
The procedure and measurements of example 1 were repeated with the composition of table 4 below, except that granulated sugar was further dissolved in water together with citric acid. Table 4 also shows the results of the measurement.
TABLE 4
Example 5
The procedure and measurements of example 1 were repeated with the following composition of table 5, except that granulated sugar, liquid lemon flavor and honey were further dissolved in water together with citric acid. Table 5 also shows the results of the measurement.
TABLE 5
Fig. 1 to 4 show the appearance of the whey protein gel products prepared in examples 2 to 5, wherein fig. 1, 2 and 4 are yellow opaque whey protein gels, and fig. 3 is a light yellow transparent whey protein gel.
Description of the symbols
None.
Claims (10)
1. A low-acidity preparation method of whey protein gel comprises the following steps: (1) dispersing or dissolving 8-15 wt% whey protein powder in water or an aqueous citric acid solution having less than 0.5 wt% citric acid; (2) adding 0-0.5 wt% of sodium citrate, 0-0.5 wt% of potassium citrate and 0-0.5 wt% of sodium bicarbonate to the dispersion or aqueous solution obtained in the step (1), wherein the sodium citrate and the potassium citrate cannot be used simultaneously as 0; when one of the sodium citrate and the potassium citrate is 0, the citric acid aqueous solution is required to be used in the step (1); and the sodium bicarbonate is optionally added; (3) and (3) carrying out heat sterilization heat treatment on the intermediate product obtained in the step (2), and cooling to form the whey protein gel, wherein the weight percentages of the intermediate product and the whey protein gel are based on the sum of the weight percentages of water, citric acid, sodium citrate, potassium citrate and sodium bicarbonate.
2. The preparation method according to claim 1, wherein 0.1 to 0.5% by weight of sodium bicarbonate is added in step (2).
3. The preparation method according to claim 1, wherein the heat sterilization heat treatment in the step (3) is heating at 100-140 ℃ for 1-20 minutes.
4. The preparation method according to claim 1, wherein the heat sterilization heat treatment of the step (3) is heating at 121 ℃ for 10 minutes.
5. The preparation method according to claim 1, wherein the 8 wt% whey protein powder is dispersed or dissolved in water or an aqueous citric acid solution in the step (1).
6. The preparation method according to claim 1, wherein the step (1) disperses 8-15 wt% of whey protein powder in water; step (2) to the dispersion obtained in the above (1) were added 0.05 to 0.5% by weight of sodium citrate and 0.05 to 0.5% by weight of potassium citrate, except that sodium bicarbonate was not added.
7. The preparation method according to claim 1, wherein the step (1) disperses 8-15 wt% of whey protein powder in water; step (2) adding 0.05 to 0.5% by weight of sodium citrate, 0.05 to 0.5% by weight of potassium citrate, and 0.1 to 0.5% by weight of sodium bicarbonate to the dispersion obtained in the above (1).
8. The preparation method according to claim 1, wherein the step (1) of dissolving 8-15 wt% of whey protein powder in an aqueous citric acid solution; step (2) to the aqueous solution obtained in the above (1) were added 0.05 to 0.4% by weight of sodium citrate and 0.05 to 0.4% by weight of potassium citrate, except that sodium bicarbonate was not added.
9. The preparation method according to claim 1, wherein the step (1) of dissolving 8-15 wt% of whey protein powder in an aqueous citric acid solution; step (2) adding 0.05-0.4 wt% of sodium citrate, 0.05-0.4 wt% of potassium citrate, and 0.1-0.5 wt% of sodium bicarbonate to the aqueous solution obtained in the above step (1).
10. The preparation method of claim 1, wherein the whey protein gel formed in step (3) has a pH of 5.9-7.5, a gel strength of 25.10-158.6g, a hardness of 8.15-134.726g, and a water retention of 24.12-68.99%.
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| CN201910419378.8A CN111961226A (en) | 2019-05-20 | 2019-05-20 | Process for preparing whey protein gels |
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| CN201910419378.8A CN111961226A (en) | 2019-05-20 | 2019-05-20 | Process for preparing whey protein gels |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH08242771A (en) * | 1995-03-10 | 1996-09-24 | Snow Brand Milk Prod Co Ltd | Japanese style confection and its production |
| CN1671300A (en) * | 2002-07-29 | 2005-09-21 | 大塚制药株式会社 | Gel-type drink composition |
| CN101253895A (en) * | 2007-10-29 | 2008-09-03 | 丹尼斯克（中国）有限公司 | Stabilizer combination for dairy food and uses thereof |
| CN102283294A (en) * | 2011-06-22 | 2011-12-21 | 北京三元食品股份有限公司 | Sports beverage containing whey protein and preparation method thereof |
| CN107998057A (en) * | 2017-12-06 | 2018-05-08 | 芜湖市欣然食品有限公司 | A kind of preparation method of antibacterial moisturizing lactalbumin polysaccharide lipstick |
| CN108366580A (en) * | 2015-12-18 | 2018-08-03 | 雀巢产品技术援助有限公司 | Including lactalbumin and it is selected from (i) carbohydrate, the high protein composition of the heat sterilization of at least one component of (ii) phosphate and (iii) citrate |
-
2019
- 2019-05-20 CN CN201910419378.8A patent/CN111961226A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH08242771A (en) * | 1995-03-10 | 1996-09-24 | Snow Brand Milk Prod Co Ltd | Japanese style confection and its production |
| CN1671300A (en) * | 2002-07-29 | 2005-09-21 | 大塚制药株式会社 | Gel-type drink composition |
| CN101253895A (en) * | 2007-10-29 | 2008-09-03 | 丹尼斯克（中国）有限公司 | Stabilizer combination for dairy food and uses thereof |
| CN102283294A (en) * | 2011-06-22 | 2011-12-21 | 北京三元食品股份有限公司 | Sports beverage containing whey protein and preparation method thereof |
| CN108366580A (en) * | 2015-12-18 | 2018-08-03 | 雀巢产品技术援助有限公司 | Including lactalbumin and it is selected from (i) carbohydrate, the high protein composition of the heat sterilization of at least one component of (ii) phosphate and (iii) citrate |
| CN107998057A (en) * | 2017-12-06 | 2018-05-08 | 芜湖市欣然食品有限公司 | A kind of preparation method of antibacterial moisturizing lactalbumin polysaccharide lipstick |
Non-Patent Citations (1)
| Title |
|---|
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