GB966857A - Improvements in or relating to nutrient food bases - Google Patents

Improvements in or relating to nutrient food bases

Info

Publication number
GB966857A
GB966857A GB3480260A GB3480260A GB966857A GB 966857 A GB966857 A GB 966857A GB 3480260 A GB3480260 A GB 3480260A GB 3480260 A GB3480260 A GB 3480260A GB 966857 A GB966857 A GB 966857A
Authority
GB
United Kingdom
Prior art keywords
whey
enzyme
drink
concentrated
proteins
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.)
Expired
Application number
GB3480260A
Inventor
Geoffrey Bourne
Hans Armin Fisher
Peter Barry Cook
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.)
Howard Lloyd and Co Ltd
Original Assignee
Howard Lloyd and Co Ltd
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 Howard Lloyd and Co Ltd filed Critical Howard Lloyd and Co Ltd
Priority to GB3480260A priority Critical patent/GB966857A/en
Priority to LU40694D priority patent/LU40694A1/xx
Publication of GB966857A publication Critical patent/GB966857A/en
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
    • 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
    • A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
    • A23J3/341—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins
    • A23J3/343—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins of 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
    • A23C21/00—Whey; Whey preparations
    • A23C21/02—Whey; Whey preparations containing, or treated with, microorganisms or enzymes

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Health & Medical Sciences (AREA)
  • General Chemical & Material Sciences (AREA)
  • Zoology (AREA)
  • Microbiology (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

A nutrient is prepared by hydrolysing pasteurized whey at pH 2.5-7 by means of a proteolytic enzyme operating at this pH. The whey may be concentrated or enriched with protein before or after pasteurizing. The enzyme is preferably one which hydrolyses proteins to polypeptides rather than amino acids; pancreatic enzyme, trypsin, pepsin, ficin, papain and proteinase derived from Aspergillus oryzae are referred to. The hydrolysis temperature is 48-55 DEG C. The time of hydrolysis is preferably such that not more than 40% of the total nitrogen is precipitable by trichloracetic acid. The hydrolysate may be concentrated and cooled to precipitate some of the lactose. The hydrolysed whey may be made into a drink by adding a sweetening and flavouring agent, e.g. sucrose or glucose and fruit juice or fruit ester, and, if desired, carbonating, the pH of such a drink being preferably adjusted to 3.3-3.6 by citric, tartaric, lactic, malic or phosphoric acid. In making dietary preparations, vitamins, mineral salts, lysine hydrochloride, proteins such as soya flour and carbohydrates exemplified by starch and sugar may be added to the hydrolysed whey, or it may be thickened by methyl cellulose, carboxymethylcellulose, an alginic acid derivative, pectin or gelatine.
GB3480260A 1960-10-11 1960-10-11 Improvements in or relating to nutrient food bases Expired GB966857A (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
GB3480260A GB966857A (en) 1960-10-11 1960-10-11 Improvements in or relating to nutrient food bases
LU40694D LU40694A1 (en) 1960-10-11 1961-10-09

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB3480260A GB966857A (en) 1960-10-11 1960-10-11 Improvements in or relating to nutrient food bases

Publications (1)

Publication Number Publication Date
GB966857A true GB966857A (en) 1964-08-19

Family

ID=10370108

Family Applications (1)

Application Number Title Priority Date Filing Date
GB3480260A Expired GB966857A (en) 1960-10-11 1960-10-11 Improvements in or relating to nutrient food bases

Country Status (2)

Country Link
GB (1) GB966857A (en)
LU (1) LU40694A1 (en)

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4378376A (en) * 1981-01-09 1983-03-29 Ralston Purina Company Simulated milk protein replacer of improved suspension characteristics
US4427658A (en) 1979-06-26 1984-01-24 Institut National De La Recherche Agronomique Total enzymatic hydrolysate from whey proteins and process of obtaining the same
US4970088A (en) * 1988-11-29 1990-11-13 Nipon Oils & Fats Co., Ltd. Liquid food for supplying protein
EP1032275A1 (en) * 1998-09-18 2000-09-06 Swiss Alpine Power Inc. Dairy product and process for making
WO2007086762A1 (en) * 2006-01-24 2007-08-02 Vital Food Processors Limited Enzymatic recovery of protein
AU2009218770B2 (en) * 2008-02-28 2012-03-22 Oterap Holding B.V. Process for preparing a flavourant
WO2023000115A1 (en) 2021-07-20 2023-01-26 Pontificia Universidad Catolica De Chile Method for producing bioactive peptides obtained from whey using enzymes of plant origin

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3846560A (en) * 1971-07-22 1974-11-05 Quaker Oats Co Process of making a base for protein beverages
EP0065663A1 (en) * 1981-05-11 1982-12-01 Miles Laboratories, Inc. Method for the preparation of a protein hydrolyzate from whey protein

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4427658A (en) 1979-06-26 1984-01-24 Institut National De La Recherche Agronomique Total enzymatic hydrolysate from whey proteins and process of obtaining the same
US4378376A (en) * 1981-01-09 1983-03-29 Ralston Purina Company Simulated milk protein replacer of improved suspension characteristics
US4970088A (en) * 1988-11-29 1990-11-13 Nipon Oils & Fats Co., Ltd. Liquid food for supplying protein
EP1032275A1 (en) * 1998-09-18 2000-09-06 Swiss Alpine Power Inc. Dairy product and process for making
EP1032275A4 (en) * 1998-09-18 2003-01-08 Swiss Alpine Power Inc Dairy product and process for making
WO2007086762A1 (en) * 2006-01-24 2007-08-02 Vital Food Processors Limited Enzymatic recovery of protein
AU2009218770B2 (en) * 2008-02-28 2012-03-22 Oterap Holding B.V. Process for preparing a flavourant
WO2023000115A1 (en) 2021-07-20 2023-01-26 Pontificia Universidad Catolica De Chile Method for producing bioactive peptides obtained from whey using enzymes of plant origin

Also Published As

Publication number Publication date
LU40694A1 (en) 1962-02-01

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