MX2017008194A - Concentrados de leche con sensacion en boca mejorada. - Google Patents

Concentrados de leche con sensacion en boca mejorada.

Info

Publication number
MX2017008194A
MX2017008194A MX2017008194A MX2017008194A MX2017008194A MX 2017008194 A MX2017008194 A MX 2017008194A MX 2017008194 A MX2017008194 A MX 2017008194A MX 2017008194 A MX2017008194 A MX 2017008194A MX 2017008194 A MX2017008194 A MX 2017008194A
Authority
MX
Mexico
Prior art keywords
milk concentrate
milk
mouth feel
caseins
milk concentrates
Prior art date
Application number
MX2017008194A
Other languages
English (en)
Inventor
Joseph Etienne Schmitt Christophe
Kreuss Markus
Rohrer Nicole
Kolodziejczyk Eric
Nathusinh Vaghela Madansinh
Original Assignee
Nestec Sa
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 Nestec Sa filed Critical Nestec Sa
Publication of MX2017008194A publication Critical patent/MX2017008194A/es

Links

Classifications

    • 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
    • A23C9/15—Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins
    • A23C9/1512—Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins containing isolated milk or whey proteins, caseinates or cheese; Enrichment of milk products with milk proteins in isolated or concentrated form, e.g. ultrafiltration retentate
    • 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
    • A23C21/06—Mixtures of whey with milk products or milk components
    • 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
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
    • A23C9/1542—Acidified milk products containing thickening agents or acidified milk gels, e.g. acidified by fruit juices
    • 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
    • A23J1/207—Co-precipitates of casein and lactalbumine
    • 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
    • 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
    • A23J3/10—Casein
    • 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
    • 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
    • A23V2200/00—Function of food ingredients
    • A23V2200/20—Ingredients acting on or related to the structure
    • A23V2200/254—Particle size distribution

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biochemistry (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Dispersion Chemistry (AREA)
  • Dairy Products (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

La presente invención se relaciona con un concentrado de leche que comprende caseínas y proteínas de suero de leche en la relación de 90:10 a 60:40, en donde los agregados de caseína/proteína de suero de leche tienen un valor de diámetro medio basado en el volumen Dv50 de al menos 1 µm, según la medición por difracción láser. La invención se relaciona, además, con un proceso para preparar un concentrado de leche que comprende las etapas de proporcionar un concentrado de leche líquida, ajustar el pH de 5.7 a 6.4, tratar térmicamente durante 3 a 300 s de 80 a 150 °C y enfriar a <70 °C. Además, se describe el uso del concentrado de leche para producir una bebida lista para beber, salsas culinarias y concentrados de leche concentrada.
MX2017008194A 2014-12-22 2015-12-21 Concentrados de leche con sensacion en boca mejorada. MX2017008194A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP14199613 2014-12-22
PCT/EP2015/080845 WO2016102500A1 (en) 2014-12-22 2015-12-21 Milk concentrates with improved mouth feel

Publications (1)

Publication Number Publication Date
MX2017008194A true MX2017008194A (es) 2017-09-13

Family

ID=52130129

Family Applications (2)

Application Number Title Priority Date Filing Date
MX2017008194A MX2017008194A (es) 2014-12-22 2015-12-21 Concentrados de leche con sensacion en boca mejorada.
MX2022005975A MX2022005975A (es) 2014-12-22 2017-06-19 Concentrados de leche con sensacion en boca mejorada.

Family Applications After (1)

Application Number Title Priority Date Filing Date
MX2022005975A MX2022005975A (es) 2014-12-22 2017-06-19 Concentrados de leche con sensacion en boca mejorada.

Country Status (7)

Country Link
US (1) US20170367363A1 (es)
EP (1) EP3236760A1 (es)
CN (1) CN107427018A (es)
CA (1) CA2969161A1 (es)
MX (2) MX2017008194A (es)
PH (1) PH12017500883A1 (es)
WO (1) WO2016102500A1 (es)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA3044138C (en) * 2016-12-19 2024-01-16 Nestec S.A. A method of producing a dairy concentrate with free divalent cations protein aggregation
JP2020503849A (ja) 2016-12-19 2020-02-06 ソシエテ・デ・プロデュイ・ネスレ・エス・アー 遊離二価カチオンタンパク質凝集体を有する飲料製品及びその製造方法
WO2018114818A1 (en) * 2016-12-19 2018-06-28 Nestec S.A. A method of producing a food or beverage product with free divalent cations protein aggregation
CN110799038B (zh) * 2017-06-01 2023-12-05 雀巢产品有限公司 生产具有游离二价阳离子乳蛋白质和植物蛋白质聚集的食品或饮料产品的方法
WO2024200487A1 (en) * 2023-03-31 2024-10-03 Société des Produits Nestlé S.A. Controlled heat-induced protein aggregation for mouthfeel improvement of low fat dairy creams

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5350590A (en) * 1992-12-15 1994-09-27 Beatreme Foods Inc. Protein fat replacer and method of manufacture thereof
EP0696426A1 (fr) * 1994-08-13 1996-02-14 Societe Des Produits Nestle S.A. Procédé de fabrication d'un agent de texture pour produits laitiers
US20080305208A1 (en) * 2004-12-24 2008-12-11 Fonterra Co-Operative Group Dairy Ingredient - Preparation and Use
CA2806135C (en) * 2010-08-05 2018-12-04 Nestec S.A. Frozen confectionery products with improved texture
US20130129899A1 (en) * 2010-08-05 2013-05-23 Nestec S.A. Milk protein containing liquid beverage products
US20130287892A1 (en) * 2012-04-30 2013-10-31 Ralph J. Knights Milk protein concentrates

Also Published As

Publication number Publication date
US20170367363A1 (en) 2017-12-28
CA2969161A1 (en) 2016-06-30
PH12017500883A1 (en) 2017-11-06
WO2016102500A1 (en) 2016-06-30
CN107427018A (zh) 2017-12-01
EP3236760A1 (en) 2017-11-01
MX2022005975A (es) 2022-06-23

Similar Documents

Publication Publication Date Title
MX2022005975A (es) Concentrados de leche con sensacion en boca mejorada.
MX2022008647A (es) Polvo de leche con sensacion en boca mejorada.
JP2015505479A5 (es)
BR112014004828B8 (pt) Métodos para preparação de composições compreendendo anticorpos ou proteínas concentradas por ultrafiltração
MX353646B (es) Proceso para producir queso crema.
PH12019550080A1 (en) A beverage product with free divalent cations protein aggregation and a method producing thereof
ZA201908476B (en) A method of producing a food or beverage product with free divalent cations dairy and plant protein aggregation
PH12018502453A1 (en) Cream with improved mouth feel, process of making it, products containing said cream and use for food or beverage production
MX2016016626A (es) Mezcla lactea liquida para productos alimenticios culinarios.
MX2018015345A (es) Leche evaporada con sensacion mejorada en la boca, proceso para fabricarla, productos que contienen dicha leche y uso para la produccion de alimentos o bebidas.
MX2019005950A (es) Un metodo para producir un concentrado lacteo con agregacion de proteinas de cationes divalentes libres.
PH12016502174A1 (en) Concentrate for milky beverages
PH12018502299A1 (en) Beverages, beverage capsules and processes of preparation of beverages
LT2014017A (lt) Tepamas 14 % riebumo sūris iš rekombinuoto pieno ir jo gamybos būdas
LT2014025A (lt) Rekombinuotas 3,5 % riebumo, pasterizuotas pienas ir jo gamybos būdas
TH173712B (th) นมหมักชนิดเหลวและวิธีการสำหรับการผลิตสิ่งเดียวกันนั้น
LT2014028A (lt) Ilgo laikymo jogurto gėrimas 1,4 % riebumo ir jo gamybos būdas
LT2014016A (lt) Rekombinuotas, pasterizuotas 0,5% riebumo pienas ir jo gamybos būdas
UA118522C2 (uk) Спосіб виробництва сиру м&#39;якого
PH22017000627Y1 (en) COMPOSITION OF PRODUCING BANANA (Musa acuminata) BLOSSOM ICE CREAM
UA70330U (ru) Способ производства сыра мягкого с клетчаткой
UA91943U (uk) Спосіб виробництва згущеного молочного продукту &#34;женьшеневий&#34;
TH153063A (th) เครื่องดื่มกาแฟปรุงสำเร็จพร้อมดื่มสูตร ลาเต้
UA83935U (ru) Способ производства самбука &#34;солнечный&#34;
UA99419C2 (ru) Способ производства сыра мягкого с клетчаткой