FR2743495A1 - Lactose containing juice extracted from milk - Google Patents

Lactose containing juice extracted from milk Download PDF

Info

Publication number
FR2743495A1
FR2743495A1 FR9600507A FR9600507A FR2743495A1 FR 2743495 A1 FR2743495 A1 FR 2743495A1 FR 9600507 A FR9600507 A FR 9600507A FR 9600507 A FR9600507 A FR 9600507A FR 2743495 A1 FR2743495 A1 FR 2743495A1
Authority
FR
France
Prior art keywords
juice
lactose
milk
permeate
composition
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
FR9600507A
Other languages
French (fr)
Other versions
FR2743495B3 (en
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to FR9600507A priority Critical patent/FR2743495B3/en
Publication of FR2743495A1 publication Critical patent/FR2743495A1/en
Application granted granted Critical
Publication of FR2743495B3 publication Critical patent/FR2743495B3/en
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
    • A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
    • A61K8/98—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution of animal origin
    • A61K8/981—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution of animal origin of mammals or bird
    • A61K8/986—Milk; Derivatives thereof, e.g. butter
    • 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
    • A23C21/08—Whey; Whey preparations containing other organic additives, e.g. vegetable or animal products
    • 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
    • A23C9/142—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration
    • A23C9/1422—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration by ultrafiltration, microfiltration or diafiltration of milk, e.g. for separating protein and lactose; Treatment of the UF permeate
    • 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
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • A23L27/66—Use of milk products or milk derivatives in the preparation of dressings
    • 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
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
    • A61Q19/00—Preparations for care of the skin
    • C—CHEMISTRY; METALLURGY
    • C13—SUGAR INDUSTRY
    • C13K—SACCHARIDES OBTAINED FROM NATURAL SOURCES OR BY HYDROLYSIS OF NATURALLY OCCURRING DISACCHARIDES, OLIGOSACCHARIDES OR POLYSACCHARIDES
    • C13K5/00—Lactose
    • 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
    • A23C2210/00—Physical treatment of dairy products
    • A23C2210/20—Treatment using membranes, including sterile filtration
    • A23C2210/206—Membrane filtration of a permeate obtained by ultrafiltration, nanofiltration or microfiltration
    • 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
    • A23C2210/00—Physical treatment of dairy products
    • A23C2210/20—Treatment using membranes, including sterile filtration
    • A23C2210/208—Removal of bacteria by membrane filtration; Sterile filtration of milk products

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Animal Behavior & Ethology (AREA)
  • Zoology (AREA)
  • Veterinary Medicine (AREA)
  • Public Health (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Birds (AREA)
  • Epidemiology (AREA)
  • Mycology (AREA)
  • Biochemistry (AREA)
  • Water Supply & Treatment (AREA)
  • Organic Chemistry (AREA)
  • Dermatology (AREA)
  • Medicines Containing Material From Animals Or Micro-Organisms (AREA)
  • Cosmetics (AREA)

Abstract

Compositions comprise 5-100 % of a lactose containing juice extracted from milk. In an example 100 litres of fresh goats' milk underwent ultrafiltration on a mineral membrane to give 83 l of permeate or lactose juice. To this was added 850 g sorbic acid and dissolved at 50 deg C for 2 hours. The mixture was sterilised on a 0.22 mu m filter. This was incorporated at a concentration of 20 % to prepare an alcohol free baby lotion.

Description

COMPOSITION COSMETIQUE. PHARMACEUTIQUE. DIETETIOUE ET
ALIMENTAIRE, ET PROCEDE POUR LA PREPARATION D'UNE TELLE
COMPOSITION
Domaine technique
L'invention concerne une nouvelle composition cosmétique pharmaceutique diététique ou alimentaire, elle se rapporte également à un procédé pour la fabrication d'une telle composition, obtenue notamment pour contribuer au bon état de la peau.COSMETIC COMPOSITION. PHARMACEUTICAL. DIETETIOUE AND
FOOD, AND PROCESS FOR THE PREPARATION OF SUCH A FOOD
COMPOSITION
Technical area
The invention relates to a new cosmetic dietetic or food cosmetic composition, it also relates to a process for the manufacture of such a composition, obtained in particular for contributing to the good condition of the skin.

Les nouvelles compositions selon l'invention se caractérisent en ce qu'elles contiennent du jus lactosé, préparé à partir du lait frais. The new compositions according to the invention are characterized in that they contain lactose juice, prepared from fresh milk.

Techniques antérieures
Comme on le sait, le lactosérum est ce qui reste après le caillage du lait au cours de la fabrication du fromage. C'est un liquide contenant généralement de la présure ou des ferments et présentant une certaine acidité. Les lactosérums sont très faiblement valorisés tels quels.Previous techniques
As we know, whey is what remains after the curdling of milk during cheese making. It is a liquid generally containing rennet or ferments and having a certain acidity. Whey is very little valued as it is.

Dans les dernières années, et depuis le début des années 1980 des techniques de séparation, notamment dans l'industrie fromagère, à l'aide de membrane minérale ou organique par ultra filtration ont permis de séparer le lait brut avant que la fermentation soit commencée. In the last years, and since the beginning of the 1980s, separation techniques, notably in the cheese industry, using mineral or organic membranes by ultra filtration have made it possible to separate the raw milk before fermentation has started.

Le liquide, ou perméat, est comme le lactosérum, un co-produit du lait, mal valorisé. Ce jus lactosé, bien que plus stable que le lactosérum, n'a aucune aptitude à être conservé, tel quel, pour une utilisation ultérieure, sauf par le froid. The liquid, or permeate, is like whey, a poorly valued milk co-product. This lactose juice, although more stable than whey, has no ability to be stored, as it is, for later use, except in the cold.

C'est en partant de ces techniques et procédés connus de l'industrie du lait, en les perfectionnant, que l'invention permet et ouvre des applications nouvelles. It is by starting from these techniques and processes known from the milk industry, by improving them, that the invention allows and opens new applications.

Description sommaire de l'invention
Le jus lactosé est obtenu comme perméat, par ultra filtration(U.F.) du lait frais sur membranes organiques ou minérales de coupure voisine à 20 000 daltons(20 kDa). Ce perméat est un déchet liquide pour l'industriel fromager. Sa conservation est limitée dans le temps. Ce liquide, ou ius lactosé ne peut donc pas être utilisé industriellement dans les applications visées par l'invention.Brief description of the invention
Lactose juice is obtained as permeate, by ultra filtration (UF) of fresh milk on organic or mineral membranes with a cut-off close to 20,000 daltons (20 kDa). This permeate is a liquid waste for the cheese manufacturer. Its conservation is limited in time. This liquid, or lactose ius can therefore not be used industrially in the applications targeted by the invention.

Cette impossibilité est contournée avec succès, en traitant le jus lactosé pour le rendre enfin utilisable. This impossibility is successfully overcome, by treating the lactose juice to make it finally usable.

Le traitement, selon l'invention, consiste à prendre deux dispositions. The treatment according to the invention consists in making two arrangements.

La première consiste à rajouter au jus un acide organique ou minéral et de préférence de l'acide sorbique avec de l'acide citrique.The first consists in adding to the juice an organic or mineral acid and preferably sorbic acid with citric acid.

La seconde consiste à filtrer sur filtre stérilisant, pour éliminer les bactéries non retenues par l'ultra filtre. On peut aller pour cette opération jusqu'à utiliser des membranes de 0,22 microns dans une ambiance stérile.The second consists of filtering on a sterilizing filter, to eliminate bacteria not retained by the ultra filter. We can go for this operation to use 0.22 micron membranes in a sterile environment.

La quantité d'acide sorbique rajoutée doit être comprise entre 0,5 et 2 grammes par litre de perméat traité, ou de jus lactosé, et plus précisément de l gramme par litre. La quantité d'acide citrique peut être nulle ou proche de l gramme par litre. The amount of sorbic acid added must be between 0.5 and 2 grams per liter of treated permeate, or lactose juice, and more precisely 1 gram per liter. The amount of citric acid can be zero or close to 1 gram per liter.

Ces acides sont alimentaires et leur choix permet des applications orales comme la diététique et l'alimentation. These acids are edible and their choice allows oral applications such as dietetics and food.

Avec ces deux dispositions, filtration et addition d'acides sorbique et citrique, notamment le liquide, ou jus lactosé, se conserve et garde ses propriétés plus d'un an, permettant son stockage et son transport pour être formulé. With these two provisions, filtration and addition of sorbic and citric acids, in particular the liquid, or lactose juice, is preserved and keeps its properties for more than a year, allowing its storage and transport to be formulated.

De plus les avantages de cette nouvelle matière peuvent être maintenant normalement exploités. En particulier, ce jus lactosé et traité contient les vitamines et les oligo-éléments contenus dans le lait, ainsi que des traces d'a-lactalbumine. Contrairement au lactosérum, ce jus ne contient pas de protéine majeure, ni de protéines altérées. In addition, the advantages of this new material can now be exploited normally. In particular, this lactose-treated juice contains the vitamins and trace elements contained in milk, as well as traces of α-lactalbumin. Unlike whey, this juice does not contain major protein, nor altered proteins.

Sa teneur en azote total est de 1,5 g/l à 20 g/l dont 50% de l'azote est attribué à l'urée.Its total nitrogen content is 1.5 g / l to 20 g / l of which 50% of the nitrogen is attributed to urea.

Ses autres caractéristiques sont - couleur transparente jaune clair pâle, et odeur caractéristique.Its other characteristics are - light pale yellow transparent color, and characteristic odor.

- un extrait sec de 50g/l , dont 5g/l de matières minérales.- a dry extract of 50g / l, including 5g / l of mineral matter.

- environ 40 à 45 gil de lactose.- about 40 to 45 gil of lactose.

- les vitamines du lait et parmi elles la: riboflavine (B2), les vitamines PP BS. .etc. - the vitamins in milk and among them: riboflavin (B2), the vitamins PP BS. .etc.

- un pH de 6,5 - point de congélation ou cryoscopique compris suivant la nature du lait entre - 0,45 "C et - 0,500C. Cette mesure permettant de s'assurer que le jus ne peut pas être facilement falsifié, et/ou qu'il lui soit rajouté de l'eau du robinet.- a pH of 6.5 - freezing or cryoscopic point, depending on the nature of the milk, between - 0.45 "C and - 0.500C. This measure makes it possible to ensure that the juice cannot be easily falsified, and / or have tap water added to it.

Les avantages de ce jus lactosé sont réels et reconnus pour les domaines où l'invention le destine, les compositions cosmétiques et pharmaceutiques, diététiques et alimentaires où il entre pour 5% à pratiquement 100% de leur poids
D'autant plus que le jus lactosé ainsi préparé, peut maintenant servir de base dans laquelle on rajoute d'autres composants qui complètent l'activité ou les propriétés du jus lactosé. The advantages of this lactose juice are real and recognized for the fields where the invention intends it, cosmetic and pharmaceutical, dietetic and food compositions where it enters for 5% to practically 100% of their weight.
Especially since the lactose juice thus prepared, can now serve as a base in which we add other components that complement the activity or properties of lactose juice.

Il a été aussi, de façon très intéressante, constaté que ce jus ainsi préparé exhaussait les flaveurs, en augmentant par sa présence dans les préparations, les valeurs aromatiques, odeurs, saveurs. It has also been very interestingly found that this juice thus prepared enhances the flavors, increasing by its presence in the preparations, the aromatic values, odors, flavors.

Ces variantes, ainsi que les manières de réaliser l'invention et les applications de cette dernière seront mieux comprises à l'aide des exemples suivants. Ces exemples ne limitent aucunement l'invention. These variants, as well as the ways of carrying out the invention and the applications of the latter will be better understood with the aid of the following examples. These examples in no way limit the invention.

Manières de réaliser l'invention
Exemple 1: jus lactosé de chèvre.Ways to realize the invention
Example 1: lactose goat juice.

Obtention et conservation d'un jus lactosé de lait de chèvre
On collecte 100 litres de lait frais de chèvre de l'Ardèche. Au moyen d'un ultrafiltre de 2 m2 de surface de membranes minérales de coupure à 20 kDa, on obtient 83 litres de perméat ou jus lactosé.Obtaining and preserving a lactose juice from goat milk
We collect 100 liters of fresh Ardèche goat milk. By means of an ultrafilter with a surface area of 2 m2 of mineral cut-off membranes at 20 kDa, 83 liters of permeate or lactose juice are obtained.

Celui-ci est recueilli dans une cuve, où l'on met 850 grammes d'acide sorbique, dissout à 50"C, sous agitation, et pendant deux heures. Le liquide est filtré en atmosphère stérile à 0,22 micron. Les 83 litres sont répartis en flacons plasma, préalablement stérilisés à l'étuve électrique. Le produit ainsi obtenu est utilisé comme dans l'exemple suivant.This is collected in a tank, where 850 grams of sorbic acid are added, dissolved at 50 ° C., with stirring, and for two hours. The liquid is filtered in a 0.22 micron sterile atmosphere. liters are distributed in plasma bottles, previously sterilized in an electric oven, the product thus obtained is used as in the following example.

Exemple 2 : lotion. Example 2: lotion.

On incorpore du jus à raison de 20% du poids total de la formule selon l'exemple l dans la préparation d'une lotion, légèrement parfumée et sans alcool pour bébé. Juice is incorporated at the rate of 20% of the total weight of the formula according to Example 1 in the preparation of a lotion, slightly perfumed and alcohol-free for babies.

Exemple 3 : reconstitution d'un sérocolostrum. Example 3: reconstitution of a serocolostrum.

Comme selon l'exemple 1, mais en traitant du lait de vache, on obtient un jus conservé auquel on rajoute divers constituants essentiels du colostrum, que l'on peut acheter, dans les proportions habituellement contenues dans celui-ci, sous forme de poudres solubles, comme de l'a-lactalbumine, de la B-lactoglobuline, des immunoglobulines, de la lactoferrine, des oxydoréductases comme la lactopéroxydase et de la superoxyde dismutase, des tranférases, des hydrolases comme le lyzozyme
Ce liquide est utilisé à 20% dans la formulation d'une crème pour prévenir l'acné.As in Example 1, but by treating cow's milk, a preserved juice is obtained to which various essential constituents of colostrum are added, which can be purchased, in the proportions usually contained therein, in the form of powders soluble, such as a-lactalbumin, B-lactoglobulin, immunoglobulins, lactoferrin, oxidoreductases like lactoperoxidase and superoxide dismutase, tranferases, hydrolases like lyzozyme
This liquid is used at 20% in the formulation of a cream to prevent acne.

Exemple 4 : gélules. Example 4: capsules.

On lyophilise le liquide de l'exemple précédant, on obtient une poudre que l'on propose pour la mise en gélules ou la confection de comprimés destinés à la diététique. The liquid of the preceding example is lyophilized, a powder is obtained which is proposed for putting in capsules or making tablets intended for dietetics.

Exemple 4 : extrait végétal. Example 4: plant extract.

On fait macérer, à température ambiante et voisine de 20 C, dans 100 litres de jus lactosé, 5 kg de mauve, sous agitation lente pendant 48 heures . On sépare le liquide par filtration grossière sur manche Nylon. On filtre successivement sur plaque, et l'on passe sur cartouche stérilisante pour obtenir un extrait végétal à vocation adoucissant et nutritif pour la peau et qui entre à 10% dans la préparation d'une crème. Macerated, at room temperature and close to 20 ° C., in 100 liters of lactose juice, 5 kg of mallow, with slow stirring for 48 hours. The liquid is separated by coarse filtration on a nylon handle. It is successively filtered on a plate, and it is passed through a sterilizing cartridge to obtain a plant extract with a softening and nutritive vocation for the skin and which enters at 10% in the preparation of a cream.

Exemple 6 : assaisonnement. Example 6: seasoning.

On confectionne avec 5% en poids de persil frais et 5% d'ail, broyés finement ensemble et 10% de jus de citron un assaisonnement pour accompagner des salades, contenant 70 % de jus lactosé selon l'exemple 1, salé et poivré.  Is made with 5% by weight of fresh parsley and 5% garlic, finely ground together and 10% lemon juice a seasoning to accompany salads, containing 70% lactose juice according to Example 1, salted and peppery.

Claims (5)

REVENDICATIONS 1/ Composition cosmétique, pharmaceutique, diététique, ou alimentaire caractérisée en ce qu'elle contient de 5 à 100% de son poids en jus lactosé extrait du lait. 1 / Cosmetic, pharmaceutical, dietetic or food composition, characterized in that it contains from 5 to 100% of its weight in lactose juice extracted from milk. 2/ Composition selon la revendication 1, caractérisée en ce que le jus lactosé est préparé à partir du perméat obtenu par ultrafiltration de lait frais. 2 / Composition according to claim 1, characterized in that the lactose juice is prepared from the permeate obtained by ultrafiltration of fresh milk. 3/ Procédé de préparation du jus lactosé, à partir du perméat, selon les revendications I et 2, caractérisé par deux dispositions 3 / Process for the preparation of lactose juice, from the permeate, according to claims I and 2, characterized by two provisions a) On rajoute au perméat de l'acide sorbique, de O,5à 2 grammes par litre et plus précisément 1 gramme, ainsi que de l'acide citrique de Oà lg/l. a) Add to the permeate sorbic acid, from 0.5 to 2 grams per liter and more precisely 1 gram, as well as citric acid from 0 to lg / l. b) La seconde consiste à filtrer, le liquide de l'étape a). On peut aller pour cette opération jusqu à utiliser comme filtre des membranes ou des cartouches de 0,22 microns dans une ambiance stérile. b) The second consists in filtering the liquid from step a). We can go for this operation to use as a filter membranes or 0.22 micron cartridges in a sterile environment. 4/ Procédé selon la revendication 3, caractérisé en ce que l'on rajoute au jus les constituants essentiels du colostrum, dans les proportions habituellement contenu dans celui-ci, sous forme de poudres solubles, comme de l'a-lactalbumine, de la - lactoglobuline, des immunoglobulines, de la lactoferrine, des oxydoréductases comme la lactopéroxydase et de la superoxyde dismutase, des tranférases, des hydrolases comme le lyzozyme .  4 / A method according to claim 3, characterized in that one adds to the juice the essential constituents of colostrum, in the proportions usually contained therein, in the form of soluble powders, such as a-lactalbumin, - lactoglobulin, immunoglobulins, lactoferrin, oxidoreductases like lactoperoxidase and superoxide dismutase, tranferases, hydrolases like lyzozyme. 5/. Jus lactosé, selon l'une des revendications I à 3, caractérisé en ce qu'il est utilisé comme exhausseur de gout, et d'odeur dans la composition.  5 /. Lactose juice, according to one of claims I to 3, characterized in that it is used as a flavor and odor enhancer in the composition.
FR9600507A 1996-01-12 1996-01-12 COSMETIC, PHARMACEUTICAL, DIETETIC AND FOOD COMPOSITION AND PROCESS FOR THE PREPARATION OF SUCH A COMPOSITION Expired - Fee Related FR2743495B3 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR9600507A FR2743495B3 (en) 1996-01-12 1996-01-12 COSMETIC, PHARMACEUTICAL, DIETETIC AND FOOD COMPOSITION AND PROCESS FOR THE PREPARATION OF SUCH A COMPOSITION

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR9600507A FR2743495B3 (en) 1996-01-12 1996-01-12 COSMETIC, PHARMACEUTICAL, DIETETIC AND FOOD COMPOSITION AND PROCESS FOR THE PREPARATION OF SUCH A COMPOSITION

Publications (2)

Publication Number Publication Date
FR2743495A1 true FR2743495A1 (en) 1997-07-18
FR2743495B3 FR2743495B3 (en) 1998-05-29

Family

ID=9488198

Family Applications (1)

Application Number Title Priority Date Filing Date
FR9600507A Expired - Fee Related FR2743495B3 (en) 1996-01-12 1996-01-12 COSMETIC, PHARMACEUTICAL, DIETETIC AND FOOD COMPOSITION AND PROCESS FOR THE PREPARATION OF SUCH A COMPOSITION

Country Status (1)

Country Link
FR (1) FR2743495B3 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2781150A1 (en) * 1998-07-17 2000-01-21 Jean Noel Thorel Topical composition containing milk components in a carrier for treatment of greasy skins and especially acne

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2781150A1 (en) * 1998-07-17 2000-01-21 Jean Noel Thorel Topical composition containing milk components in a carrier for treatment of greasy skins and especially acne

Also Published As

Publication number Publication date
FR2743495B3 (en) 1998-05-29

Similar Documents

Publication Publication Date Title
EP0778885B1 (en) Preparation of galacto-oligosaccharide and beta-galactosidase enriched products fermented using streptococcus thermophilus
EP1523243B1 (en) Milk protein isolate and method for preparing same
EP2068637A1 (en) Milk ingredient enriched in polar lipids and uses thereof
EP0670366A1 (en) Proteic extract from Cucumis melo with antioxidant activity and process of preparation, cosmetic or pharmaceutic composition or food composition containing such extract
JPS63160555A (en) Treatment of milk whey protein and product
JPH02219538A (en) Lactic acid bacteria beverage and production thereof
EP0144274B1 (en) Process for preparing cheese-flavoured products, and products obtained by this process
FR2628973A1 (en) COSMETIC OR PHARMACEUTICAL COMPOSITION FOR CUTANE USE, AND PROCESS FOR THE PREPARATION OF SUCH A COMPOSITION
FR2943893A1 (en) PROCESS FOR THE PRODUCTION OF A MILK PRODUCT WITH REDUCED CARBOHYDRATE CONTENT AND ENRICHED WITH PHOSPOLIPIDS, IN PARTICULAR CHOLINE, PROTEINS AND CALCIUM
FR2548214A1 (en) PROCESS FOR TREATING BIOMASS FOR SEPARATION OF AMINO ACIDS AND LIPIDS
FR2743495A1 (en) Lactose containing juice extracted from milk
FR2427793A1 (en) PROCESS FOR THE PREPARATION OF PROTEIN CONCENTRATES WITH CHEESE FLAVOR, USED FOR GIVING THESE FLAVORS TO FOODS, AND NOVEL PRODUCTS THUS OBTAINED
CH635483A5 (en) Process for the manufacture of a drink with yoghurt taste
JPS58192811A (en) Preparation of humectant for skin
WO1993016608A1 (en) Process for preparation of food from fried fruits or proteinaceous grains and products obtained
FR2598591A1 (en) PROCESS FOR CULTURING PROCARYOYES AND EUKARYOTICS AND USE OF THE CELLS THUS PREPARED IN COSMETIC, FOOD AND FEEDING SUPPLEMENTS
RU2274003C2 (en) Method for complex processing agricultural animals blood for preparing hemoglobin-base biologically active substance with anti-anemic properties, biologically active substance with anti-anemic properties (variants) and product comprising thereof (variants)
CN110236061A (en) A kind of collagen chaperonin polypeptide and the preparation method and application thereof
JP2001120222A (en) Composition for suppressing formation of peroxy lipids and production therefor
JPS60137281A (en) Removal of component having ill odor and taste and attached to bacterial cell
EP0394273A1 (en) Acid proteinic concentrate obtained from milk, process for its production and its use in cheese making
CA1192438A (en) Process to improve the cheese yield of the milk used to prepare uncooked or cooked pressed cheese and cheeses thus prepared
FR2718751A1 (en) Prepn. of compsn. by fermenting lactoserum
FR2610795A1 (en) Process for preserving sensitive alimentary products which are in a divided state
JPH06261682A (en) Method for promoting aging of cheese with fruit protease

Legal Events

Date Code Title Description
ST Notification of lapse