WO2001041580A1 - Method of obtaining glyco-macro-peptide deplete product from whey - Google Patents
Method of obtaining glyco-macro-peptide deplete product from whey Download PDFInfo
- Publication number
- WO2001041580A1 WO2001041580A1 PCT/NZ2000/000246 NZ0000246W WO0141580A1 WO 2001041580 A1 WO2001041580 A1 WO 2001041580A1 NZ 0000246 W NZ0000246 W NZ 0000246W WO 0141580 A1 WO0141580 A1 WO 0141580A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- whey
- stream
- protein product
- protein
- gmp
- Prior art date
Links
- 108010046377 Whey Proteins Proteins 0.000 title claims abstract description 70
- 102000007544 Whey Proteins Human genes 0.000 title claims abstract description 68
- 239000005862 Whey Substances 0.000 title claims abstract description 39
- 108010067454 caseinomacropeptide Proteins 0.000 title claims abstract description 31
- 238000000034 method Methods 0.000 title claims abstract description 25
- 239000002253 acid Substances 0.000 claims abstract description 31
- 235000021119 whey protein Nutrition 0.000 claims abstract description 31
- 235000018102 proteins Nutrition 0.000 claims abstract description 30
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 30
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 30
- 235000009508 confectionery Nutrition 0.000 claims abstract description 14
- 238000005349 anion exchange Methods 0.000 claims abstract description 10
- 235000013361 beverage Nutrition 0.000 claims abstract description 4
- 239000000047 product Substances 0.000 claims description 35
- 239000012465 retentate Substances 0.000 claims description 13
- 238000002835 absorbance Methods 0.000 claims description 12
- 238000005342 ion exchange Methods 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 239000007787 solid Substances 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 6
- 238000001471 micro-filtration Methods 0.000 claims description 3
- 238000000108 ultra-filtration Methods 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 claims description 2
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 12
- 108010058314 rennet Proteins 0.000 description 10
- 229940108461 rennet Drugs 0.000 description 9
- 239000000243 solution Substances 0.000 description 8
- 239000003957 anion exchange resin Substances 0.000 description 6
- 239000012141 concentrate Substances 0.000 description 6
- 235000002639 sodium chloride Nutrition 0.000 description 6
- 235000013351 cheese Nutrition 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 4
- DTQVDTLACAAQTR-UHFFFAOYSA-N Trifluoroacetic acid Chemical compound OC(=O)C(F)(F)F DTQVDTLACAAQTR-UHFFFAOYSA-N 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- 239000001117 sulphuric acid Substances 0.000 description 4
- 235000011149 sulphuric acid Nutrition 0.000 description 4
- WEVYAHXRMPXWCK-UHFFFAOYSA-N Acetonitrile Chemical compound CC#N WEVYAHXRMPXWCK-UHFFFAOYSA-N 0.000 description 3
- 108010076119 Caseins Proteins 0.000 description 3
- 102000011632 Caseins Human genes 0.000 description 3
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 239000007921 spray Substances 0.000 description 3
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 238000011481 absorbance measurement Methods 0.000 description 2
- 239000001110 calcium chloride Substances 0.000 description 2
- 229910001628 calcium chloride Inorganic materials 0.000 description 2
- 239000005018 casein Substances 0.000 description 2
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 2
- 235000021240 caseins Nutrition 0.000 description 2
- 238000005341 cation exchange Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000012528 membrane Substances 0.000 description 2
- 230000020477 pH reduction Effects 0.000 description 2
- 239000012466 permeate Substances 0.000 description 2
- 239000001103 potassium chloride Substances 0.000 description 2
- 235000011164 potassium chloride Nutrition 0.000 description 2
- 239000012460 protein solution Substances 0.000 description 2
- 238000011084 recovery Methods 0.000 description 2
- 239000011347 resin Substances 0.000 description 2
- 229920005989 resin Polymers 0.000 description 2
- 239000013049 sediment Substances 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 229920002684 Sepharose Polymers 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 150000001450 anions Chemical class 0.000 description 1
- 239000011324 bead Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 238000010835 comparative analysis Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 150000007522 mineralic acids Chemical class 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 239000011236 particulate material Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 230000008929 regeneration Effects 0.000 description 1
- 238000011069 regeneration method Methods 0.000 description 1
- 238000004007 reversed phase HPLC Methods 0.000 description 1
- 235000014268 sports nutrition Nutrition 0.000 description 1
- 238000000825 ultraviolet detection Methods 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
- 235000021246 κ-casein Nutrition 0.000 description 1
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
- A23C9/14—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment
- A23C9/146—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by ion-exchange
-
- 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
- A23C9/14—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment
- A23C9/142—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration
- A23C9/1425—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration by ultrafiltration, microfiltration or diafiltration of whey, e.g. treatment of the UF permeate
-
- 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
- A23J1/205—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from milk, e.g. casein; from whey from whey, e.g. lactalbumine
-
- 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
Definitions
- This invention relates to a method of obtaining a whey product deplete of Glyco-Macro-Peptide (GMP) which is heat stable at low pH from a sweet whey, through the use of anion exchange, and products obtained from the method.
- GMP Glyco-Macro-Peptide
- GMP describes a set of long-chain amino acids which occur during the manufacture of cheese and of rennet casein.
- GMP is the product of the hydrolysis of Kappa-casein by a suitable rennet enzyme. GMP therefore occurs in all cheese whey and rennet casein whey.
- GMP contributes to acid heat stability, and that, therefore, GMP-deplete products would not be useful in low pH conditions where heat stability was required.
- the term acid heat stable refers to a product in which the turbidity is quantified by measuring the absorbance at 61 0nm and is found to be less than 0.1 00 AU cm "1 after it has been heated at 60-80°C, pH 3.6-3.8, for 20 minutes.
- the protein concentration in the solution for the purposes of this test is 4.8-5% .
- the protein concentration may be equal to, or greater than that found in whey (0.8%) in which case an absorbance at 61 0nm of less than 0.030 AU cm "1 after 20 minutes at 80°C, proves acid heat stability.
- GMP-deplete whey product refers to a sweet whey stream that has had a degree of GMP removal performed on it via anion exchange.
- a whey protein product derived from sweet whey by ion exchange using anion medium exchange which is acid heat stable.
- the whey protein is GMP-deplete.
- the product may include no more than 1 5 % GMP as a proportion of the total protein.
- the acid heat stability will be such that at pH 3.6 the application of heat will not result in any observable lack of clarity.
- the acid heat stability may be such that the absorbance at 61 0nm at a pH of substantially 3.6 and heating to a temperature of substantially 80 °C for substantially 20 minutes, of a solution containing substantially 5 % protein, is ⁇ 0.030 AU/cm.
- the absorbance under those conditions may be ⁇ 0.01 AU/cm.
- a method of producing a whey protein product which is acid heat stable, from sweet whey including the steps of:
- the method may further include ultrafiltration of the non-bound protein stream.
- the breakthrough stream may be ultrafiltered and diafiltered with water to produce a retentate having a total solids content of 1 8-28 % total solids with a protein content of 90% or greater on a dry basis.
- a retentate having a total solids content of 1 8-28 % total solids with a protein content of 90% or greater on a dry basis.
- Figure 1 Chromatogram of product produced by Example 2.
- the method of the invention begins by taking a whey or whey retentate, acidification of the whey stream to a pH in the range 4 to 6, and then subjecting the acidified whey stream to anion exchange to produce a stream deplete in GMP.
- the feed whey material may be a cheese whey, rennet whey, cheese whey protein concentrate, rennet whey protein concentrate, cheese whey protein isolate or rennet whey protein isolate.
- the whey stream may be subject to a process such as microfiltration to remove particulate material which may be present and may cause blocking of a packed ion exchange bed.
- the acidified whey stream may then be applied to a packed bed column including an anion exchange resin such as SepraPrep Q, which has been previously regenerated.
- the regeneration may be with mineral or organic acids, salt or a mixture of salts (such as sodium chloride, potassium chloride, or calcium chloride) or a mixture of acid(s) and salt(s) .
- the breakthrough stream from the anion exchange process may be ultrafiltered and diafiitered with water to produce a retentate, which may then be spray dried.
- packed bed ion exchange such as expanded bed systems, fluidised bed systems or stirred tank systems, may be used.
- Radial flow columns may be employed as opposed to conventional axial flow columns.
- salts such as sodium chloride, potassium chloride, or calcium chloride may be used instead of acid to regenerate the ion exchange bed.
- the product may be processed and dried at pH 3.4-5.0, or it may be neutralised and dried.
- the end product has a GMP level, less than that of the original whey stream.
- the GMP content is less than 1 5% of the total protein content, and it may be below 2% of the total protein content.
- the product is acid heat stable.
- rennet whey protein concentrate retentate 1 7% total solids, 9.5% protein
- the diluted retentate was microfiltered.
- the microfiltered permeate was adjusted to pH 4.7 with 98% sulphuric acid.
- Example I The process of Example I was repeated to produce the retentate of 1 8 % total solids from the breakthrough stream.
- the retentate was pH adjusted to near pH 6.8 with a mixture of 2.5 % sodium hydroxide and 2.5 % potassium hydroxide, before being spray dried.
- This powder was tested for its functional characteristics of solubility, and acid stability, as shown in Tables II, and III. 20g of powder were reconstituted in distilled water, made up to 400g. Whilst the solution was stirred, NaOH or HCI was added to increase or decrease the pH. Samples were withdrawn at specified pH values ( ⁇ 0.01 ), centrifuged and the volume of sediment measured. The results are shown in Table II.
- the powder was reconstituted at 3% protein concentration, adjusted to pH 3.8 with phosphoric acid (or sodium hydroxide), heated to 80°C for 20 minutes, cooled and allowed to stand for 6 hours.
- phosphoric acid or sodium hydroxide
- GMP content was measured by reverse-phase HPLC (column - Pharmacia Resource RPC 1 ml flow rate 1 ml/min; injection volume 20 ⁇ ; start buffer 0.1 % trifluoroacetic acid in water; end buffer: 90% acetonitrile, 0.1 % trifluoroacetic acid in water; UV detection at 214 nm) .
- the results are shown in Figure 1 , which identifies the individual peaks.
- the level of GMP was 4.8% of protein.
- Rennet whey protein concentrate retentate was diluted to 1 .9% protein and microfiltered.
- a 50 ml bed ( 10cm bed depth) of Pharmacia Q Sepharose Big Beads was regenerated with 1 M HCI then washed with demineralised water.
- the microfiltered whey stream was adjusted to pH 4.43 with sulphuric acid and passed through the anion exchange resin at 3m/hr. Samples of the non bound protein fraction were collected during the run and tested for GMP content and acid stability.
- Whey material was prepared for ion exchange by microfiltering rennet whey protein concentrate diluted to 1 .9 % protein.
- the microfiltered feed material was split into 4 batches and the batches were adjusted to pHs 5.25, 5.00, 4.75, and 4.55 using sulphuric acid.
- the batches were then passed through the anion exchange resin at 3m/hr, with 1 M HCI followed by a water flush being used to regenerate the column between batches. Samples of the non bound protein fraction were collected during the run and tested for GMP content and acid stability. The lower than expected absorbance measurement for the column feed material is explained by the formation of discrete aggregates in this sample which gives fluctuating absorbance measurements.
- Rennet whey protein concentrate was diluted to 1 .9% protein and microfiltered to prepare it for ion exchange.
- a 50L ion exchange column ( 1 0cm bed height) was packed with Sepraprep Q anion exchange resin and regenerated with 1 M HCI then washed with demineralised water.
- the microfiltered whey was adjusted to pH 5.25 with sulphuric acid and 800L was passed through the resin.
- the resin was then regenerated again with 1 M HCI and the process repeated.
- the non bound protein stream from both cycles was then ultrafiltered and diafiitered at pH 3.6 using 5kD ultrafiltration membranes (Koch HFK328s). A retentate of 1 6.5 % total solids ( 90% protein on a dry basis) was produced.
- the acid heat stability of the GMP-deplete product of the invention may be compared to that of a whey protein product produced by cation exchange, having a GMP level in the range 5 % of total protein, which failed to have the functional characteristic of clarity and stability in acid and heat-acid conditions. It may also be compared with an acid whey product produced by microfiltration, including 1 5-20% GMP, which was also not acid heat stable.
- the acid heat stable whey protein product of the invention produced by anion exchange has functional properties and characteristics which distinguish it from other whey proteins produced from sweet whey, such as by cation exchange methods, particularly with regard to acid heat stability.
- the whey protein product of the invention has excellent acid heat stability and is ideally suited for protein fortification of low pH beverages (such as substantially pH 3.2-4.0) such as those marketed for sports nutrition and refreshment.
- the acid heat stable product may also have application for other liquid, solid or semi-solid nutritional or dietary products, such as yoghurts.
Landscapes
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Water Supply & Treatment (AREA)
- Biochemistry (AREA)
- Dairy Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Peptides Or Proteins (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AU19036/01A AU1903601A (en) | 1999-12-08 | 2000-12-08 | Method of obtaining glyco-macro-peptide deplete product from whey |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| NZ50165599 | 1999-12-08 | ||
| NZ501655 | 1999-12-08 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2001041580A1 true WO2001041580A1 (en) | 2001-06-14 |
Family
ID=19927661
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/NZ2000/000246 WO2001041580A1 (en) | 1999-12-08 | 2000-12-08 | Method of obtaining glyco-macro-peptide deplete product from whey |
Country Status (4)
| Country | Link |
|---|---|
| AR (1) | AR026771A1 (es) |
| AU (1) | AU1903601A (es) |
| UY (1) | UY26478A1 (es) |
| WO (1) | WO2001041580A1 (es) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2002028194A1 (en) * | 2000-10-05 | 2002-04-11 | New Zealand Dairy Board | Process for recovering proteins from whey protein containing feedstocks |
| EP1204328A1 (en) * | 1999-07-29 | 2002-05-15 | New Zealand Co-Operative Dairy Company Limited | Reduced fat whey protein concentrate and method of manufacture |
| US9055752B2 (en) | 2008-11-06 | 2015-06-16 | Intercontinental Great Brands Llc | Shelf-stable concentrated dairy liquids and methods of forming thereof |
| US20150250222A1 (en) * | 2003-06-23 | 2015-09-10 | Nestec S.A. | Infant or follow-on formula |
| WO2016128254A1 (en) * | 2015-02-09 | 2016-08-18 | Nestec S.A. | Process for treating a sweet whey material containing cgmp and related method for producing a protein material having a targeted tryptophan/threonine ratio |
| WO2016128251A1 (en) * | 2015-02-09 | 2016-08-18 | Nestec S.A. | Process for treating sweet whey such as to obtain a protein material suitable for hypoallergenic infant formulae |
| AU2014363470B2 (en) * | 2013-12-13 | 2018-09-06 | Société des Produits Nestlé S.A. | Use of a modified sweet whey and a modified sweet whey containing infant formula for promoting the postnatal development of the infant central nervous system and related cognitive functions |
| US11490629B2 (en) | 2010-09-08 | 2022-11-08 | Koninklijke Douwe Egberts B.V. | High solids concentrated dairy liquids |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1995019714A1 (en) * | 1994-01-21 | 1995-07-27 | Valio Oy | Process for fractionating whey proteins and the components so obtained |
| WO1997026797A1 (en) * | 1996-01-26 | 1997-07-31 | John Stephen Ayers | Method of separating and recovering proteins from a protein solution |
| WO1999018808A1 (en) * | 1997-10-09 | 1999-04-22 | Wisconsin Alumni Research Foundation | Production of kappa-casein macropeptide |
| US5968586A (en) * | 1997-10-09 | 1999-10-19 | Wisconsin Alumni Research Foundation | Production of κ-casein macropeptide for nutraceutical uses |
-
2000
- 2000-11-12 AR ARP000106559A patent/AR026771A1/es unknown
- 2000-12-08 WO PCT/NZ2000/000246 patent/WO2001041580A1/en active Application Filing
- 2000-12-08 AU AU19036/01A patent/AU1903601A/en not_active Abandoned
- 2000-12-08 UY UY26478A patent/UY26478A1/es not_active Application Discontinuation
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1995019714A1 (en) * | 1994-01-21 | 1995-07-27 | Valio Oy | Process for fractionating whey proteins and the components so obtained |
| WO1997026797A1 (en) * | 1996-01-26 | 1997-07-31 | John Stephen Ayers | Method of separating and recovering proteins from a protein solution |
| WO1999018808A1 (en) * | 1997-10-09 | 1999-04-22 | Wisconsin Alumni Research Foundation | Production of kappa-casein macropeptide |
| US5968586A (en) * | 1997-10-09 | 1999-10-19 | Wisconsin Alumni Research Foundation | Production of κ-casein macropeptide for nutraceutical uses |
| US6168823B1 (en) * | 1997-10-09 | 2001-01-02 | Wisconsin Alumni Research Foundation | Production of substantially pure kappa casein macropeptide |
Non-Patent Citations (1)
| Title |
|---|
| XU ET AL., PROCESS BIOCHEMISTRY, vol. 36, 2000, pages 393 - 399 * |
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1204328A1 (en) * | 1999-07-29 | 2002-05-15 | New Zealand Co-Operative Dairy Company Limited | Reduced fat whey protein concentrate and method of manufacture |
| EP1204328A4 (en) * | 1999-07-29 | 2003-03-12 | New Zealand Co Operative Dairy | REDUCED WHEY PROTEIN CONCENTRATE AND METHOD FOR PRODUCTION |
| WO2002028194A1 (en) * | 2000-10-05 | 2002-04-11 | New Zealand Dairy Board | Process for recovering proteins from whey protein containing feedstocks |
| US20150250222A1 (en) * | 2003-06-23 | 2015-09-10 | Nestec S.A. | Infant or follow-on formula |
| US9055752B2 (en) | 2008-11-06 | 2015-06-16 | Intercontinental Great Brands Llc | Shelf-stable concentrated dairy liquids and methods of forming thereof |
| US11490629B2 (en) | 2010-09-08 | 2022-11-08 | Koninklijke Douwe Egberts B.V. | High solids concentrated dairy liquids |
| US10517918B2 (en) | 2013-12-13 | 2019-12-31 | Societe Des Produits Nestle S.A. | Use of a modified sweet whey and a modified sweet whey containing infant formula for promoting the postnatal development of the infant central nervous system and related cognitive functions |
| AU2014363470B2 (en) * | 2013-12-13 | 2018-09-06 | Société des Produits Nestlé S.A. | Use of a modified sweet whey and a modified sweet whey containing infant formula for promoting the postnatal development of the infant central nervous system and related cognitive functions |
| WO2016128251A1 (en) * | 2015-02-09 | 2016-08-18 | Nestec S.A. | Process for treating sweet whey such as to obtain a protein material suitable for hypoallergenic infant formulae |
| US10561159B2 (en) | 2015-02-09 | 2020-02-18 | Societe Des Produits Nestle S.A. | Process for treating a sweet whey material containing cGMP and related method for producing a protein material having a targeted tryptophan/threonine ratio |
| US10912311B2 (en) | 2015-02-09 | 2021-02-09 | Societe Des Produits Nestle S.A. | Process for treating sweet whey such as to obtain a protein material suitable for hypoallergenic infant formulae |
| WO2016128254A1 (en) * | 2015-02-09 | 2016-08-18 | Nestec S.A. | Process for treating a sweet whey material containing cgmp and related method for producing a protein material having a targeted tryptophan/threonine ratio |
| EP3256001B1 (en) * | 2015-02-09 | 2023-08-09 | Société des Produits Nestlé S.A. | Process for treating sweet whey such as to obtain a protein material suitable for hypoallergenic infant formulae |
| EP4241578A3 (en) * | 2015-02-09 | 2023-10-25 | Société des Produits Nestlé S.A. | Process for treating a sweet whey material containing cgmp and related method for producing a protein material having a targeted tryptophan/threonine ratio |
| EP4245152A3 (en) * | 2015-02-09 | 2023-10-25 | Société des Produits Nestlé S.A. | Process for treating sweet whey such as to obtain a protein material suitable for hypoallergenic infant formulae |
Also Published As
| Publication number | Publication date |
|---|---|
| AR026771A1 (es) | 2003-02-26 |
| AU1903601A (en) | 2001-06-18 |
| UY26478A1 (es) | 2001-03-16 |
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