MX2020011922A - Mejorar el perfil de calidad sensorial de las composiciones a base de proteinas vegetales. - Google Patents

Mejorar el perfil de calidad sensorial de las composiciones a base de proteinas vegetales.

Info

Publication number
MX2020011922A
MX2020011922A MX2020011922A MX2020011922A MX2020011922A MX 2020011922 A MX2020011922 A MX 2020011922A MX 2020011922 A MX2020011922 A MX 2020011922A MX 2020011922 A MX2020011922 A MX 2020011922A MX 2020011922 A MX2020011922 A MX 2020011922A
Authority
MX
Mexico
Prior art keywords
plant protein
improving
based compositions
sensory quality
protein based
Prior art date
Application number
MX2020011922A
Other languages
English (en)
Inventor
Josef Kerler
Sandra Catharina Wilde
Original Assignee
Nestle 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 Nestle Sa filed Critical Nestle Sa
Publication of MX2020011922A publication Critical patent/MX2020011922A/es

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
    • A23J3/14—Vegetable proteins
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/23—Removal of unwanted matter, e.g. deodorisation or detoxification by extraction with solvents
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01D—SEPARATION
    • B01D61/00—Processes of separation using semi-permeable membranes, e.g. dialysis, osmosis or ultrafiltration; Apparatus, accessories or auxiliary operations specially adapted therefor
    • B01D61/24—Dialysis ; Membrane extraction
    • B01D61/246—Membrane extraction
    • B01D61/2461—Membrane extraction comprising multiple membrane extraction steps
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01D—SEPARATION
    • B01D69/00—Semi-permeable membranes for separation processes or apparatus characterised by their form, structure or properties; Manufacturing processes specially adapted therefor
    • B01D69/02—Semi-permeable membranes for separation processes or apparatus characterised by their form, structure or properties; Manufacturing processes specially adapted therefor characterised by their properties
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01D—SEPARATION
    • B01D71/00—Semi-permeable membranes for separation processes or apparatus characterised by the material; Manufacturing processes specially adapted therefor
    • B01D71/06—Organic material
    • B01D71/26—Polyalkenes
    • B01D71/262—Polypropylene
    • 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
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01D—SEPARATION
    • B01D2325/00—Details relating to properties of membranes
    • B01D2325/20—Specific permeability or cut-off range

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Water Supply & Treatment (AREA)
  • Urology & Nephrology (AREA)
  • Biochemistry (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Seasonings (AREA)
  • Peptides Or Proteins (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

La invención se relaciona generalmente con el campo de mejorar el perfil de calidad sensorial de las composiciones a base de proteínas vegetales. En particular, la invención se relaciona con la eliminación del aroma similar a plantas y el gusto astringente / amargo indeseables de las composiciones a base de proteínas vegetales. Por ejemplo, la invención se relaciona con un proceso para mejorar la calidad sensorial de una composición que contiene proteínas vegetales que comprende las etapas de poner la composición que contiene proteínas vegetales en contacto con una composición aceitosa de grado alimenticio, y eliminar la fase aceitosa de la composición que contiene proteínas vegetales.
MX2020011922A 2018-06-12 2019-05-23 Mejorar el perfil de calidad sensorial de las composiciones a base de proteinas vegetales. MX2020011922A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP18177286 2018-06-12
PCT/EP2019/063275 WO2019238371A1 (en) 2018-06-12 2019-05-23 Improving the sensory quality profile of plant protein based compositions

Publications (1)

Publication Number Publication Date
MX2020011922A true MX2020011922A (es) 2021-01-15

Family

ID=62783986

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2020011922A MX2020011922A (es) 2018-06-12 2019-05-23 Mejorar el perfil de calidad sensorial de las composiciones a base de proteinas vegetales.

Country Status (10)

Country Link
US (1) US20210235721A1 (es)
EP (1) EP3806649A1 (es)
CN (1) CN112218540A (es)
AR (1) AR115217A1 (es)
AU (2) AU2019284678A1 (es)
BR (1) BR112020021657A2 (es)
CL (1) CL2020002853A1 (es)
MX (1) MX2020011922A (es)
PH (1) PH12020551681A1 (es)
WO (1) WO2019238371A1 (es)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP4203696A4 (en) * 2020-08-28 2024-10-09 Herbalife Int Of America Inc PLANT-BASED PROTEIN COMPOSITIONS WITH HIGH DIGESTIBILITY
EP4297577A1 (en) 2021-02-23 2024-01-03 DSM IP Assets B.V. Plant-based yogurt product
EP4052585A1 (en) 2021-03-02 2022-09-07 Bühler AG Process for preparing plant protein compositions, and plant protein composition obtainable by said process
WO2024007002A2 (en) * 2022-06-30 2024-01-04 Premier Nutrition Company, Llc Compositions comprising plant proteins its method of production and the methods of use

Family Cites Families (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4259364A (en) 1980-02-15 1981-03-31 Miles Laboratories, Inc. Method for flavor improvement of soy protein
US4511588A (en) * 1983-04-20 1985-04-16 Asahi-Matsu Foods Inc. Preservable granular tofu (soybean curd) and the process of production thereof
US6132795A (en) * 1998-03-15 2000-10-17 Protein Technologies International, Inc. Vegetable protein composition containing an isoflavone depleted vegetable protein material with an isoflavone containing material
US6902675B2 (en) * 2001-10-19 2005-06-07 Mississippi State University Method to control off-flavor in water and aquaculture products
US20050233051A1 (en) * 2004-04-15 2005-10-20 Solae, Llc Acid beverage composition utilizing a protein and a vegetable oil and process for making same
US20060073250A1 (en) 2004-09-17 2006-04-06 Solae, Llc. Continuous adsorption process for the preparation of a soy protein-containing composition having improved flavor, odor, appearance, or functionality
DK1865794T3 (da) * 2005-04-01 2009-02-23 Hamlet Protein As Fermenteret proteinprodukt
EP2124639B1 (de) * 2007-01-23 2018-08-22 Prolupin GmbH Verfahren zur veränderung des aromaprofils eines pflanzlichen proteinpräparats
FR2958501B1 (fr) * 2010-04-09 2012-11-23 Roquette Freres Procede de fabrication de proteines vegetales solubles et fonctionnelles, produits obtenus et utilisations
US9635875B2 (en) * 2013-05-30 2017-05-02 Burcon Nutrascience (Mb) Corp. Production of pulse protein products with reduced astringency
WO2016049766A1 (en) * 2014-10-01 2016-04-07 Burcon Nutrascience (Mb) Corp. Production of soy protein products with reduced astringency (ii)

Also Published As

Publication number Publication date
EP3806649A1 (en) 2021-04-21
WO2019238371A1 (en) 2019-12-19
BR112020021657A2 (pt) 2021-01-26
AU2022100003A4 (en) 2022-02-10
CL2020002853A1 (es) 2021-04-30
AU2019284678A1 (en) 2020-11-05
US20210235721A1 (en) 2021-08-05
AR115217A1 (es) 2020-12-09
PH12020551681A1 (en) 2021-07-19
CN112218540A (zh) 2021-01-12

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