NL2032107B1 - Protein composition for food supplement, method for reducing muscle damage after workout, and use of said protein composition - Google Patents
Protein composition for food supplement, method for reducing muscle damage after workout, and use of said protein composition Download PDFInfo
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- NL2032107B1 NL2032107B1 NL2032107A NL2032107A NL2032107B1 NL 2032107 B1 NL2032107 B1 NL 2032107B1 NL 2032107 A NL2032107 A NL 2032107A NL 2032107 A NL2032107 A NL 2032107A NL 2032107 B1 NL2032107 B1 NL 2032107B1
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- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
- 229940035436 maltitol Drugs 0.000 description 1
- 235000001035 marshmallow Nutrition 0.000 description 1
- 230000003340 mental effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000019659 mouth feeling Nutrition 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 229940006093 opthalmologic coloring agent diagnostic Drugs 0.000 description 1
- 150000002894 organic compounds Chemical class 0.000 description 1
- -1 polvalcohols Polymers 0.000 description 1
- 229920001223 polyethylene glycol Polymers 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 235000021013 raspberries Nutrition 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- HEBKCHPVOIAQTA-ZXFHETKHSA-N ribitol Chemical compound OC[C@H](O)[C@H](O)[C@H](O)CO HEBKCHPVOIAQTA-ZXFHETKHSA-N 0.000 description 1
- CDAISMWEOUEBRE-UHFFFAOYSA-N scyllo-inosotol Natural products OC1C(O)C(O)C(O)C(O)C1O CDAISMWEOUEBRE-UHFFFAOYSA-N 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 210000002435 tendon Anatomy 0.000 description 1
- 235000012167 tiramisu Nutrition 0.000 description 1
- OXQKEKGBFMQTML-KVTDHHQDSA-N volemitol Chemical compound OC[C@@H](O)[C@@H](O)C(O)[C@H](O)[C@H](O)CO OXQKEKGBFMQTML-KVTDHHQDSA-N 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
Classifications
-
- 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
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
-
- 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
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Molecular Biology (AREA)
- Dispersion Chemistry (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Confectionery (AREA)
Claims (28)
- CONCLUSIESI. Eiwitsamenstelling voor voedingssupplement omvattende eiwit die afkomstig is van zacht weefsel van kippen. emulgator, en verdikkingsmiddel.
- 2. Eiwitsamenstelling volgens conclusie 1, waarbij de eiwitsamenstelling een poeder is.
- 3. Eiwitsamenstelling volgens één der voorgaande conclusies, waarbij het zachte weefsel van kippen, kippen vlees is.
- 4. Eiwitsamenstelling volgens één der voorgaande conclusies, verder omvattende een zoetstof.
- 5. Eiwitsamenstelling volgens conclusie 4, waarbij de zoetstof allulose. acesulfaam- K, advantaam, aspartaam, natriumcyclamaat, mogrosides, neotaam, sacharine, steviolglycoside, sucralose, suiker alcohol, of cen combinatie daarvan omvat.
- 6. Eiwitsamenstelling volgens conclusie 4 of 5, waarbij de zoetstof aanwezig Is in een hoeveelheid in het bereik van 0,1 droog gew.% tot en met 1,5 droog gew.%, bij voorkeur in het bereik van 0,1 droog gew.% tot en met 1,0 droog gew.%, bij meer voorkeur in het bereik van 0,1 droog gew.% tot en met 0,8 droog gew.%.
- 7. Eiwitsamenstelling volgens één der voorgaande conclusies, waarbij de emulgator cellulose gom omvat.
- 8. Eiwitsamenstelling volgens één der voorgaande conclusies, waarbij het verdikkingsmiddel guargom, tragacanth, xanthaangom, karayagom, taragom, gellangom, maïszetmeel, gelatine, pijlwortelmeel, psyllium husk, gemalen chiazaden, gemalen lijnzaad, agar- agar, konjac poeder, of een combinatie daarvan omvat.
- 9. Eiwitsamenstelling volgens één der voorgaande conclusies, waarbij het eiwit aanwezig is in een hoeveelheid in het bereik van 70 droog gew.% tot en met 95 droog gew.%, bij voorkeur in het bereik van 75 droog gew.% tot en met 90 droog gew.%, bij meer voorkeur in het bereik van 75 droog gew.% tot en met 85 droog gew.%.
- 10. Eiwitsamenstelling volgens één der voorgaande conclusies, waarbij de emulgator aanwezig is in een hoeveelheid het bereik van 0,1 droog gew.% tot en met 2.0 droog gew.%, bij voorkeur in het bereik van 0,4 droog gew.% tot en met 1.5 droog gew.%, bij meer voorkeur in het bereik van 0,4 droog gew.% tot en met 1,0 droog gew.%.
- 11. Eiwitsamenstelling volgens één der voorgaande conclusies, waarbij het verdikkingsmiddel aanwezig is in een hoeveelheid in het bereik van 1,0 droog gew.% tot en met 10 droog gew.%, bij voorkeur in het bereik van 1,0 droog gew.% tot en met 7,0 droog gew.%, bij meer voorkeur in het bereik van 1,0 droog gew.% tot en met 4,0 droog gew.%.
- 12. Eiwitsamenstelling volgens één der voorgaande conclusies, verder omvattende een maskeermiddel.
- 13. Eiwitsamenstelling volgens conclusie 12, waarbij het maskeermiddel aanwezig is in een hoeveelheid in het bereik van 1,0 droog gew.% tot en met 6,0 droog gew.%, bij voorkeur in het bereik van 2,0 droog gew.% tot en met 5,0 droog gew.%, bij meer voorkeur in het bereik van3.0 droog gew.% tot en met 4,0 droog gew. 64.
- 14. Eiwitsamenstelling volgens één der voorgaande conclusies, verder omvattende een aroma en/of smaakstof.
- 15. Eiwitsamenstelling volgens conclusie 14, waarbij het aroma en/of de smaakstof chocoladesmaakstof. vanillinesmaakstof, karamelsmaakstof, bessensmaakstof. kersensmaakstof, chicha morada smaakstof, sinaasappelsmaakstof, specerijensmaakstof, of een combinatie daarvan omvat.
- 16. Eiwitsamenstelling volgens conclusie 14 of 15, waarbij het aroma en/of de smaakstof aanwezig is in een hoeveelheid in het bereik van 2,0 droog gew.% tot en met 10 droog gew.%, bij voorkeur in het bereik van 3,0 droog gew.% tot en met 8,0 droog gew.%, bij meer voorkeur in het bereik van 3,0 droog gew.% tot en met 7,0 droog gew.%.
- 17. Eiwitsamenstelling volgens één der voorgaande conclusies, verder omvattende trinatriumeitraat, appelzuur, citroenzuur, exberry shade brilliant orange. of een combinatie daarvan.
- 18. Eiwitsamenstelling volgens conclusie 17, waarbij trinatriumcitraat, appelzuur, citroenzuur, exberry shade brilliant orange, of een combinatie daarvan, aanwezig is In een hoeveelheid in het bereik van 5,0 droog gew.% tot en met 15 droog gew.%, bij voorkeur in het bereik van 7,0 droog gew.% tot en met 12 droog gew.%, bij meer voorkeur in het bereik van 8,0 droog gew.% tot en met 10 droog gew.%.
- 19. Eiwitsamenstelling volgens één der voorgaande conclusies, verder omvattende alkalische cacao.
- 20. Eiwitsamenstelling volgens conclusie 19, waarbij het alkalische cacao aanwezig is in een hoeveelheid in het bereik van 5.0 droog gew.% tot en met 15 droog gew.%, bij voorkeur in het bereik van 7,0 droog gew.% tot en met 12 droog gew.%, bij meer voorkeur in het bereik van 8,0 droog gew.% tot en met 10 droog gew.%.
- 21. Werkwijze voor het reduceren van spierschade na inspanning, omvattende de stappen van: — het verschaffen van een eiwitsamenstelling volgens één der voorgaande conclusies: — het mengen van de eiwitsamenstelling met een voedselproduct; en — het consumeren van het voedselproduct.
- 22. Werkwijze volgens conclusie 21, waarbij het voedselproduct een vloeistof is, bij voorkeur waarbij de vloeistof water en/of een zuivelproduct omvat.
- 23. Werkwijze volgens conclusie 22, waarbij het zuivel product melk, yoghurt, karnemelk, kwark, of een combinatie daarvan omvat.
- 24. Werkwijze volgens conclusie 21, 22, of 23, waarbij 20 gram tot en met 40 gram van de eiwitsamenstelling wordt gemengd met 200 gram tot en met 600 gram voedselproduct.
- 25. Gebruik van de eiwitsamenstelling volgens één der conclusies 1 tot en met 20 als een voedingssupplement.
- 26. Gebruik volgens conclusie 25, waarbij het voedingssupplement voor humane consumptie is.
- 27. Gebruik volgens conclusie 25 of 26, waarbij het voedingssupplement een sport- supplement is.
- 28. Gebruik volgens conclusie 25, 26, of 27 in een eiwitreep, wafel, pannenkockenmix, maaltijd shake, of kant en klare drank.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| NL2032107A NL2032107B1 (en) | 2022-06-09 | 2022-06-09 | Protein composition for food supplement, method for reducing muscle damage after workout, and use of said protein composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| NL2032107A NL2032107B1 (en) | 2022-06-09 | 2022-06-09 | Protein composition for food supplement, method for reducing muscle damage after workout, and use of said protein composition |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| NL2032107B1 true NL2032107B1 (en) | 2023-12-18 |
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ID=82100691
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| NL2032107A NL2032107B1 (en) | 2022-06-09 | 2022-06-09 | Protein composition for food supplement, method for reducing muscle damage after workout, and use of said protein composition |
Country Status (1)
| Country | Link |
|---|---|
| NL (1) | NL2032107B1 (nl) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20070154613A1 (en) * | 2005-10-22 | 2007-07-05 | Weaver Eric M | Composition and method for effective lean body mass gain |
| US20070259093A1 (en) * | 2006-05-05 | 2007-11-08 | Williamson Peter J | Process for thickening food having reduced oil and fat content |
| US20150305368A1 (en) * | 2014-04-28 | 2015-10-29 | International Dehydrated Foods, Inc. | Soluble Protein Compositions And Methods Of Their Making |
| AU2017101469A4 (en) * | 2017-07-22 | 2017-11-30 | All Sports Holdings Pty Ltd | A Nutritional Supplement |
-
2022
- 2022-06-09 NL NL2032107A patent/NL2032107B1/en active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20070154613A1 (en) * | 2005-10-22 | 2007-07-05 | Weaver Eric M | Composition and method for effective lean body mass gain |
| US20070259093A1 (en) * | 2006-05-05 | 2007-11-08 | Williamson Peter J | Process for thickening food having reduced oil and fat content |
| US20150305368A1 (en) * | 2014-04-28 | 2015-10-29 | International Dehydrated Foods, Inc. | Soluble Protein Compositions And Methods Of Their Making |
| AU2017101469A4 (en) * | 2017-07-22 | 2017-11-30 | All Sports Holdings Pty Ltd | A Nutritional Supplement |
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