ES554661A0 - Un procedimiento para la preparacion de un hidralizado proteico. - Google Patents

Un procedimiento para la preparacion de un hidralizado proteico.

Info

Publication number
ES554661A0
ES554661A0 ES554661A ES554661A ES554661A0 ES 554661 A0 ES554661 A0 ES 554661A0 ES 554661 A ES554661 A ES 554661A ES 554661 A ES554661 A ES 554661A ES 554661 A0 ES554661 A0 ES 554661A0
Authority
ES
Spain
Prior art keywords
hydraulization
protein
procedure
preparation
protein hydraulization
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
ES554661A
Other languages
English (en)
Other versions
ES8801570A1 (es
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Unilever NV
Original Assignee
Unilever NV
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Unilever NV filed Critical Unilever NV
Publication of ES554661A0 publication Critical patent/ES554661A0/es
Publication of ES8801570A1 publication Critical patent/ES8801570A1/es
Expired legal-status Critical Current

Links

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
    • A23J1/14—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
    • 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
    • A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
    • A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
    • 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
    • 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
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A23L23/10—Soup concentrates, e.g. powders or cakes
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/40—Table salts; Dietetic salt substitutes
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10S426/00—Food or edible material: processes, compositions, and products
    • Y10S426/806—Salt or mineral substitute

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Seasonings (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Peptides Or Proteins (AREA)
  • Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
ES554661A 1985-05-06 1986-05-05 Un procedimiento para la preparacion de un hidralizado proteico. Expired ES8801570A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP85200704 1985-05-06

Publications (2)

Publication Number Publication Date
ES554661A0 true ES554661A0 (es) 1988-02-16
ES8801570A1 ES8801570A1 (es) 1988-02-16

Family

ID=8194020

Family Applications (1)

Application Number Title Priority Date Filing Date
ES554661A Expired ES8801570A1 (es) 1985-05-06 1986-05-05 Un procedimiento para la preparacion de un hidralizado proteico.

Country Status (13)

Country Link
US (1) US4873108A (es)
EP (1) EP0209921B1 (es)
JP (1) JPS61268139A (es)
KR (1) KR890003092B1 (es)
AU (1) AU575725B2 (es)
CA (1) CA1271361A (es)
DE (1) DE3664715D1 (es)
DK (1) DK205986A (es)
ES (1) ES8801570A1 (es)
GR (1) GR861162B (es)
MX (1) MX168061B (es)
NO (1) NO164392C (es)
ZA (1) ZA863356B (es)

Families Citing this family (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE68905561T2 (de) * 1988-09-26 1993-07-29 Unilever Nv Verfahren zur herstellung von verbessertem proteinshydrolysat.
EP0361596B1 (en) * 1988-09-26 1992-08-05 Unilever N.V. Process for preparing improved hydrolysed protein
US4944953A (en) * 1989-05-19 1990-07-31 A. E. Staley Manufacturing Company Purification of hydrolysed protein with crystalline zeolite
US6331261B1 (en) * 1999-10-01 2001-12-18 Rohm And Haas Company Water softener salt formulation
US20070059428A1 (en) 2005-09-14 2007-03-15 Chigurupati Sambasiva R Low-sodium salt composition
US9629384B2 (en) 2005-09-14 2017-04-25 S & P Ingredient Development, Llc Low sodium salt composition
US8802181B2 (en) 2006-10-05 2014-08-12 S & P Ingredient Development, Llc Low sodium salt composition
JP4821888B2 (ja) * 2008-06-13 2011-11-24 毎日食品 株式会社 天然こく味調味料の製造方法及び同方法により得られる天然こく味調味料並びにその用途
US20110070334A1 (en) * 2009-09-20 2011-03-24 Nagendra Rangavajla Probiotic Stabilization
US9247762B1 (en) 2014-09-09 2016-02-02 S & P Ingredient Development, Llc Salt substitute with plant tissue carrier
CN111093391A (zh) 2017-09-18 2020-05-01 S&P 配料研发有限公司 含氯化钾的低钠食盐代用品
CN111006805B (zh) * 2019-11-15 2021-06-11 北京空间机电研究所 空间充气结构包装内残存气体真空膨胀力测量装置及方法

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3519437A (en) * 1967-02-06 1970-07-07 Int Flavors & Fragrances Inc Meat flavor compositions
US3574857A (en) * 1968-04-01 1971-04-13 Smith Kline French Lab Antilipidemic methods using glutamic acid,threonine and proline
CH569426A5 (en) * 1972-04-10 1975-11-28 Johnson & Johnson Amino acid compsn - of improved taste and specific calorific value
JPS49514A (es) * 1972-04-19 1974-01-07
US3952109A (en) * 1973-02-13 1976-04-20 Far-Mar-Co., Inc. Low salt protein hydrolyzates
DD157258A1 (de) * 1979-11-29 1982-10-27 Baerbel Lieske Verfahren zur herstellung salz-und phenylalaninfreier proteinhydrolysate
HU194487B (en) * 1979-12-28 1988-02-29 Chinoin Gyogyszer Es Vegyeszet Process for producing food-preparation suitable for feeding sicks of phenylketoneurea from protein hydrolysates

Also Published As

Publication number Publication date
EP0209921B1 (en) 1989-08-02
ZA863356B (en) 1988-01-27
GR861162B (en) 1986-09-01
EP0209921A1 (en) 1987-01-28
MX168061B (es) 1993-05-03
NO861772L (no) 1986-11-07
AU575725B2 (en) 1988-08-04
KR890003092B1 (ko) 1989-08-22
JPS61268139A (ja) 1986-11-27
KR860008728A (ko) 1986-12-18
NO164392C (no) 1990-10-03
DK205986D0 (da) 1986-05-05
ES8801570A1 (es) 1988-02-16
NO164392B (no) 1990-06-25
US4873108A (en) 1989-10-10
DK205986A (da) 1986-11-07
CA1271361A (en) 1990-07-10
AU5708086A (en) 1986-11-13
DE3664715D1 (en) 1989-09-07
JPH0319B2 (es) 1991-01-07

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