HRP20120672T1 - Stabilizatori korisni u proizvodnji namaza s niskim sadržajem masti - Google Patents
Stabilizatori korisni u proizvodnji namaza s niskim sadržajem masti Download PDFInfo
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- HRP20120672T1 HRP20120672T1 HRP20120672TT HRP20120672T HRP20120672T1 HR P20120672 T1 HRP20120672 T1 HR P20120672T1 HR P20120672T T HRP20120672T T HR P20120672TT HR P20120672 T HRP20120672 T HR P20120672T HR P20120672 T1 HRP20120672 T1 HR P20120672T1
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- solution obtained
- whey protein
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- 235000004213 low-fat Nutrition 0.000 title claims 9
- 239000003381 stabilizer Substances 0.000 title claims 3
- 238000000034 method Methods 0.000 claims 19
- 239000000243 solution Substances 0.000 claims 15
- 102000007544 Whey Proteins Human genes 0.000 claims 14
- 108010046377 Whey Proteins Proteins 0.000 claims 14
- 235000021119 whey protein Nutrition 0.000 claims 14
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims 6
- 239000007864 aqueous solution Substances 0.000 claims 5
- 235000019197 fats Nutrition 0.000 claims 5
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims 4
- 229910052791 calcium Inorganic materials 0.000 claims 4
- 239000011575 calcium Substances 0.000 claims 4
- 238000001816 cooling Methods 0.000 claims 4
- 238000010438 heat treatment Methods 0.000 claims 4
- 235000018102 proteins Nutrition 0.000 claims 4
- 102000004169 proteins and genes Human genes 0.000 claims 4
- 108090000623 proteins and genes Proteins 0.000 claims 4
- 239000012071 phase Substances 0.000 claims 3
- 239000011780 sodium chloride Substances 0.000 claims 3
- 102000008192 Lactoglobulins Human genes 0.000 claims 2
- 108010060630 Lactoglobulins Proteins 0.000 claims 2
- 229940071162 caseinate Drugs 0.000 claims 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims 2
- -1 na caseinate Polymers 0.000 claims 2
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 claims 1
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 claims 1
- 244000215068 Acacia senegal Species 0.000 claims 1
- 229920001817 Agar Polymers 0.000 claims 1
- 241000416162 Astragalus gummifer Species 0.000 claims 1
- 229920002498 Beta-glucan Polymers 0.000 claims 1
- 239000004370 Bleached starch Substances 0.000 claims 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims 1
- 235000013912 Ceratonia siliqua Nutrition 0.000 claims 1
- 240000008886 Ceratonia siliqua Species 0.000 claims 1
- 241000195493 Cryptophyta Species 0.000 claims 1
- 229920001353 Dextrin Polymers 0.000 claims 1
- 239000004375 Dextrin Substances 0.000 claims 1
- 241001428166 Eucheuma Species 0.000 claims 1
- 108010010803 Gelatin Proteins 0.000 claims 1
- 229920002148 Gellan gum Polymers 0.000 claims 1
- 229920002907 Guar gum Polymers 0.000 claims 1
- 229920000084 Gum arabic Polymers 0.000 claims 1
- 229920001202 Inulin Polymers 0.000 claims 1
- 229920002752 Konjac Polymers 0.000 claims 1
- 229920002774 Maltodextrin Polymers 0.000 claims 1
- 239000005913 Maltodextrin Substances 0.000 claims 1
- 229920000057 Mannan Polymers 0.000 claims 1
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims 1
- 235000019484 Rapeseed oil Nutrition 0.000 claims 1
- 108010073771 Soybean Proteins Proteins 0.000 claims 1
- 229920002472 Starch Polymers 0.000 claims 1
- 229920001615 Tragacanth Polymers 0.000 claims 1
- 235000010489 acacia gum Nutrition 0.000 claims 1
- 239000000205 acacia gum Substances 0.000 claims 1
- 239000008272 agar Substances 0.000 claims 1
- 235000010419 agar Nutrition 0.000 claims 1
- 229940023476 agar Drugs 0.000 claims 1
- 229940072056 alginate Drugs 0.000 claims 1
- 235000010443 alginic acid Nutrition 0.000 claims 1
- 229920000615 alginic acid Polymers 0.000 claims 1
- 239000008346 aqueous phase Substances 0.000 claims 1
- 235000019428 bleached starch Nutrition 0.000 claims 1
- 235000014121 butter Nutrition 0.000 claims 1
- 235000010418 carrageenan Nutrition 0.000 claims 1
- 239000000679 carrageenan Substances 0.000 claims 1
- 229920001525 carrageenan Polymers 0.000 claims 1
- 229940113118 carrageenan Drugs 0.000 claims 1
- 235000019425 dextrin Nutrition 0.000 claims 1
- 239000000839 emulsion Substances 0.000 claims 1
- 239000000499 gel Substances 0.000 claims 1
- 239000008273 gelatin Substances 0.000 claims 1
- 229920000159 gelatin Polymers 0.000 claims 1
- 235000019322 gelatine Nutrition 0.000 claims 1
- 235000011852 gelatine desserts Nutrition 0.000 claims 1
- 235000010492 gellan gum Nutrition 0.000 claims 1
- 239000000216 gellan gum Substances 0.000 claims 1
- 235000010417 guar gum Nutrition 0.000 claims 1
- 239000000665 guar gum Substances 0.000 claims 1
- 229960002154 guar gum Drugs 0.000 claims 1
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims 1
- 229940029339 inulin Drugs 0.000 claims 1
- 239000000252 konjac Substances 0.000 claims 1
- 235000019823 konjac gum Nutrition 0.000 claims 1
- 235000014655 lactic acid Nutrition 0.000 claims 1
- 239000004310 lactic acid Substances 0.000 claims 1
- 229940035034 maltodextrin Drugs 0.000 claims 1
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims 1
- 239000008108 microcrystalline cellulose Substances 0.000 claims 1
- 229940016286 microcrystalline cellulose Drugs 0.000 claims 1
- 229920001277 pectin Polymers 0.000 claims 1
- 239000001814 pectin Substances 0.000 claims 1
- 235000010987 pectin Nutrition 0.000 claims 1
- 229960000292 pectin Drugs 0.000 claims 1
- 238000002360 preparation method Methods 0.000 claims 1
- 229940001941 soy protein Drugs 0.000 claims 1
- 235000019698 starch Nutrition 0.000 claims 1
- 239000008107 starch Substances 0.000 claims 1
- 235000010487 tragacanth Nutrition 0.000 claims 1
- 239000000196 tragacanth Substances 0.000 claims 1
- 229940116362 tragacanth Drugs 0.000 claims 1
- 229920001285 xanthan gum Polymers 0.000 claims 1
- 235000010493 xanthan gum Nutrition 0.000 claims 1
- 239000000230 xanthan gum Substances 0.000 claims 1
- 229940082509 xanthan gum Drugs 0.000 claims 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims 1
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
- A23J3/04—Animal proteins
- A23J3/08—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
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/068—Particular types of cheese
- A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese
-
- 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
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
- A23C19/0917—Addition, to cheese or curd, of whey, whey components, substances recovered from separated whey, isolated or concentrated proteins from milk
-
- 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
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
- A23D7/0056—Spread compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/01—Other fatty acid esters, e.g. phosphatides
- A23D7/013—Spread compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/015—Reducing calorie content; Reducing fat content, e.g. "halvarines"
-
- 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
- A23J1/20—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from milk, e.g. casein; from whey
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
-
- 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Biochemistry (AREA)
- Mycology (AREA)
- Zoology (AREA)
- Molecular Biology (AREA)
- Dairy Products (AREA)
- Edible Oils And Fats (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Peptides Or Proteins (AREA)
Claims (17)
1. Postupak za proizvodnju namaza s niskim sadržajem masti koji sadrži 1-7% proteina sirutke, taj postupak obuhvaća sljedeće korake:
(i) pripremu vodene otopine koja sadrži 5 do 10% proteina sirutke, kalcij u koncentraciji od 0.0 do i ima pH vrijednost od 7 do 9;
(ii) zagrijavanje otopine dobivene u koraku (i) do temperature od 50 do kroz 0.15 do 30 minuta;
(iii) hlađenje otopine dobivene u koraku (ii) do temperature od 1 do ;
(iv) podešavanje otopine dobivene u koraku (iii) do koncentracije proteina od 4 do 7% i pH vrijednosti od 5.2 do 7.0;
(v) miješanje otopine dobivene u koraku (iv) s masnom fazom radi dobivanja namaza s niskim sadržajem masti.
2. Postupak prema zahtjevu 1 gdje je namaz s niskim sadržajem masti emulzija tipa voda u ulju.
3. Postupak prema zahtjevu 1 ili 2, gdje namaz s niskim sadržajem masti sadrži 10 do 60% masti, poželjnije 20 do 60% masti.
4. Postupak prema bilo kojem od zahtjeva 1-3, gdje namaz s niskim sadržajem masti sadrži 2 do 5% proteina sirutke.
5. Postupak prema bilo kojem od zahtjeva 1-4, gdje namaz s niskim sadržajem masti dalje sadrži 0.5 do 4.5% NaCl.
6. Postupak prema bilo kojem od zahtjeva 1-5, gdje se otopina dobivena u koraku (iv) miješa s masnom fazom unutar 5 sati, poželjnije 2 sata, pakira u spremnike i poželjno čuva pri 4 do najmanje 24 sata.
7. Postupak prema bilo kojem od zahtjeva 1-6, gdje je protein sirutke obogaćen β-laktoglobulinom.
8. Postupak prema bilo kojem od zahtjeva 1-7, kojim se proizvodi namaz s niskim sadržajem masti sadrži 20-60% masti i 2-5% proteina sirutke, taj postupak obuhvaća sljedeće korake:
(i) pripremu vodene otopine koja sadrži 3 do 10% proteina sirutke, ima pH vrijednost od 7 do koncentracija kalcija u proteinu sirutke iznosi ili manje ili je smanjena za barem 50%;
(ii) zagrijavanje otopine dobivene u koraku (i) do temperature od 50 do kroz 0.15 do 30 minuta;
(iii) hlađenje otopine dobivene u koraku (ii) do temperature od 1 do ;
(iv) podešavanje otopine dobivene u koraku (iii) do koncentracije proteina od 5 do 7% i pH vrijednosti od 5.5 do 7.0; i
(v) miješanje otopine dobivene u koraku (iv) s masnom fazom radi dobivanja namaza s niskim sadržajem masti.
9. Postupak prema bilo kojem od zahtjeva 1-8, koji obuhvaća sljedeće korake:
(i) pripremu vodene otopine koja sadrži 7.9% proteina sirutke, kalcij u koncentraciji od 0.0 do i ima pH vrijednost 8;
(ii) zagrijavanje otopine dobivene u koraku (i) do temperature od kroz 15 minuta;
(iii) hlađenje otopine dobivene u koraku (ii) do temperature od ;
(iv) podešavanje otopine dobivene u koraku (iii) do koncentracije proteina od 5.7% i pH vrijednosti od 5.7 putem dodavanja vodene otopine mliječne kiseline i dodavanja NaCl do koncentracije od 1.9%;
(v) miješanje 53 dijela vodene faze dobivene u koraku (iv) s 27 dijelova maslaca i 17 dijelova ulja uljane repice.
10. Postupak prema bilo kojem od zahtjeva 1-9, gdje namaz ne sadrži druge stabilizatore osim proteina sirutke.
11. Postupak prema bilo kojem od zahtjeva 1-9, gdje namaz sadrži jedan ili više dodatnih stabilizatora izabranih iz skupine koja obuhvaća:
želatina, Na kazeinat, inulin, β-glukan, guar guma, karagenan, pektin, gelan guma, agar, alginat, maltodekstrin, proteini soje, ksantan guma, guma sjemenki rogača, mikrokristalinična celuloza, kazeinat, konjak guma, manan, karboksi metil celuloza (CMC), arapska guma (akacija guma), tragakant, tara guma, karaja guma, obrađena alga Eucheuma, dekstrin, škrob i izbijeljeni škrob.
12. Proizvod koji se može dobiti postupkom prema bilo kojem od zahtjeva 1-9.
13. Postupak proizvodnje proizvoda od proteina sirutke koji obuhvaća korake (i) do (iv) prema zahtjevu 1.
14. Postupak prema zahtjevu 13 koji obuhvaća sljedeće korake:
(vi) pripremu vodene otopine koja sadrži 3 do 10% proteina sirutke, ima pH vrijednost od 7 do koncentracija kalcija u proteinu sirutke iznosi ili manje ili je smanjena za barem 50%, poželjnije za barem 98%;
(vii) zagrijavanje otopine dobivene u koraku (vi) do temperature od 50 do kroz 0.15 do 30 minuta;
(viii) hlađenje otopine dobivene u koraku (vii) do temperature od 1 do ;
(ix) podešavanje otopine dobivene u koraku (viii) do koncentracije proteina od 5 do 7% i pH vrijednosti od 5.5 do 7.0.
15. Postupak prema zahtjevu 13 ili 14, gdje je protein sirutke obogaćen β-laktoglobulinom.
16. Postupak prema bilo kojem od zahtjeva 13-15, gdje gel dalje sadrži 0.5 do 4.5% NaCl.
17. Proizvod proteina sirutke koji se može dobiti postupkom prema bilo kojem od zahtjeva 13-16.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US51543203P | 2003-10-30 | 2003-10-30 | |
PCT/DK2004/000752 WO2005041677A1 (en) | 2003-10-30 | 2004-10-29 | Stabilisers useful in low fat spread production |
Publications (1)
Publication Number | Publication Date |
---|---|
HRP20120672T1 true HRP20120672T1 (hr) | 2012-10-31 |
Family
ID=34549410
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
HRP20120672TT HRP20120672T1 (hr) | 2003-10-30 | 2012-08-20 | Stabilizatori korisni u proizvodnji namaza s niskim sadržajem masti |
Country Status (16)
Country | Link |
---|---|
US (2) | US7579034B2 (hr) |
EP (3) | EP1677613B1 (hr) |
JP (1) | JP4744448B2 (hr) |
AU (1) | AU2004284866B2 (hr) |
BR (1) | BRPI0416104B1 (hr) |
CA (1) | CA2543264C (hr) |
DK (1) | DK1677613T3 (hr) |
ES (1) | ES2388856T3 (hr) |
HR (1) | HRP20120672T1 (hr) |
IL (1) | IL175031A (hr) |
MX (1) | MXPA06004758A (hr) |
NZ (1) | NZ546655A (hr) |
PL (1) | PL1677613T3 (hr) |
PT (1) | PT1677613E (hr) |
SI (1) | SI1677613T1 (hr) |
WO (1) | WO2005041677A1 (hr) |
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JP5133972B2 (ja) * | 2006-03-23 | 2013-01-30 | フォンテラ コ−オペレイティブ グループ リミティド | 乾燥改質乳清タンパク質の製造方法 |
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FI121161B (fi) * | 2006-12-11 | 2010-08-13 | Valio Oy | Menetelmä vähäenergiaisen valmisteen rakenteen muokkaamiseksi |
NZ554743A (en) * | 2007-04-24 | 2009-12-24 | Fonterra Co Operative Group | Dairy product and process |
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JP2010011800A (ja) * | 2008-07-04 | 2010-01-21 | Nof Corp | 油中水型乳化物の製造方法 |
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EP2367436B1 (en) * | 2008-12-19 | 2012-10-03 | Unilever NV | Process for the preparation of an edible fat continuous spread |
JP4966984B2 (ja) * | 2009-01-21 | 2012-07-04 | 森永乳業株式会社 | 熱安定性に優れた改質ホエイ製品およびその製造方法 |
JP2010220579A (ja) * | 2009-03-25 | 2010-10-07 | Kaneka Corp | 可塑性油中水型乳化油脂組成物 |
AU2010202638B2 (en) * | 2009-06-30 | 2015-08-20 | Intercontinental Great Brands Llc | Cream cheese and method of manufacture |
PL2555630T3 (pl) | 2010-04-08 | 2015-01-30 | Arla Foods Amba | Smarowidło uzyskane z masła i sposób jego wytwarzania |
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WO2012079957A1 (en) | 2010-12-17 | 2012-06-21 | Unilever Nv | Edible water in oil emulsion |
EP2651234B1 (en) | 2010-12-17 | 2015-01-21 | Unilever N.V. | Process of compacting a microporous fat powder and compacted fat powder so obtained |
JP6074361B2 (ja) * | 2011-04-28 | 2017-02-01 | 株式会社明治 | ホエイを利用した乳加工食品およびその製造方法 |
MY170876A (en) * | 2011-11-02 | 2019-09-11 | Fonterra Cooperative Group Ltd | Dairy product and process |
EP2825064A1 (en) * | 2012-03-15 | 2015-01-21 | Fresenius Kabi Deutschland GmbH | Compositions for dysphagia assessment |
MX2017002295A (es) * | 2014-08-21 | 2017-10-31 | Perfect Day Inc | Composiciones que comprenden una caseína y métodos para producir las mismas. |
GB201416293D0 (en) * | 2014-09-15 | 2014-10-29 | Solvotrin Therapeutics Ltd | Methods and preparations |
DK3217801T3 (da) | 2014-11-14 | 2019-08-19 | Arla Foods Amba | Valleproteinbaseret yoghurtlignende produkt med højt proteinindhold, ingrediens egnet til fremstilling deraf og fremstillingsfremgangsmåde |
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-
2004
- 2004-10-29 BR BRPI0416104-1A patent/BRPI0416104B1/pt not_active IP Right Cessation
- 2004-10-29 EP EP04790070A patent/EP1677613B1/en active Active
- 2004-10-29 WO PCT/DK2004/000752 patent/WO2005041677A1/en active IP Right Grant
- 2004-10-29 PT PT04790070T patent/PT1677613E/pt unknown
- 2004-10-29 NZ NZ546655A patent/NZ546655A/en not_active IP Right Cessation
- 2004-10-29 EP EP10180844A patent/EP2274987A3/en not_active Ceased
- 2004-10-29 ES ES04790070T patent/ES2388856T3/es active Active
- 2004-10-29 CA CA2543264A patent/CA2543264C/en active Active
- 2004-10-29 JP JP2006537069A patent/JP4744448B2/ja not_active Expired - Fee Related
- 2004-10-29 EP EP10180863A patent/EP2274988A3/en not_active Ceased
- 2004-10-29 MX MXPA06004758A patent/MXPA06004758A/es active IP Right Grant
- 2004-10-29 PL PL04790070T patent/PL1677613T3/pl unknown
- 2004-10-29 DK DK04790070.9T patent/DK1677613T3/da active
- 2004-10-29 US US10/975,994 patent/US7579034B2/en active Active
- 2004-10-29 SI SI200431916T patent/SI1677613T1/sl unknown
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2006
- 2006-04-20 IL IL175031A patent/IL175031A/en active IP Right Grant
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2009
- 2009-07-16 US US12/504,522 patent/US8182856B2/en not_active Expired - Fee Related
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- 2012-08-20 HR HRP20120672TT patent/HRP20120672T1/hr unknown
Also Published As
Publication number | Publication date |
---|---|
AU2004284866A1 (en) | 2005-05-12 |
PT1677613E (pt) | 2012-08-24 |
BRPI0416104A (pt) | 2007-01-02 |
EP2274987A2 (en) | 2011-01-19 |
US7579034B2 (en) | 2009-08-25 |
EP1677613B1 (en) | 2012-05-30 |
US8182856B2 (en) | 2012-05-22 |
EP2274988A3 (en) | 2011-03-30 |
CA2543264C (en) | 2012-06-26 |
IL175031A (en) | 2012-10-31 |
EP2274987A3 (en) | 2011-03-30 |
JP4744448B2 (ja) | 2011-08-10 |
BRPI0416104B1 (pt) | 2021-04-13 |
IL175031A0 (en) | 2006-08-20 |
EP2274988A2 (en) | 2011-01-19 |
WO2005041677A1 (en) | 2005-05-12 |
PL1677613T3 (pl) | 2012-10-31 |
AU2004284866B2 (en) | 2007-07-26 |
ES2388856T3 (es) | 2012-10-19 |
MXPA06004758A (es) | 2006-12-14 |
JP2007509619A (ja) | 2007-04-19 |
US20090311410A1 (en) | 2009-12-17 |
DK1677613T3 (da) | 2012-09-03 |
NZ546655A (en) | 2008-12-24 |
CA2543264A1 (en) | 2005-05-12 |
SI1677613T1 (sl) | 2012-11-30 |
EP1677613A1 (en) | 2006-07-12 |
US20050170062A1 (en) | 2005-08-04 |
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