WO2006130025A1 - Produit extrude a base de proteines - Google Patents

Produit extrude a base de proteines Download PDF

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Publication number
WO2006130025A1
WO2006130025A1 PCT/NZ2006/000138 NZ2006000138W WO2006130025A1 WO 2006130025 A1 WO2006130025 A1 WO 2006130025A1 NZ 2006000138 W NZ2006000138 W NZ 2006000138W WO 2006130025 A1 WO2006130025 A1 WO 2006130025A1
Authority
WO
WIPO (PCT)
Prior art keywords
insoluble
weight
whey protein
composition
mixtures
Prior art date
Application number
PCT/NZ2006/000138
Other languages
English (en)
Inventor
Brent Anthony Vautier
Original Assignee
Fonterra Co-Operative Group Limited
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 Fonterra Co-Operative Group Limited filed Critical Fonterra Co-Operative Group Limited
Publication of WO2006130025A1 publication Critical patent/WO2006130025A1/fr

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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
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/26—Working-up of proteins for foodstuffs by texturising using extrusion or expansion
    • 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
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/26—Working-up of proteins for foodstuffs by texturising using extrusion or expansion
    • A23J3/265—Texturising casein using extrusion or expansion
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
    • A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
    • A23L7/17—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step by extrusion
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/20—Extruding

Definitions

  • This invention relates to an extruded protein product, preferably a low density high protein extruded product. More particularly it relates to a thermoplastic extrusion expanded food composition containing an insoluble milk protein and non-tuber starch.
  • the product may be a snack food or snack food ingredient.
  • US 6,242,033 reports a cereal product that may be made with denatured protein and a tuber starch. However, US 6,242,033 reports it is necessary for the starch to be tuber starch in order to obtain a cereal-type product having a loose pack bulk density similar to breakfast cereal products.
  • the present invention is based on the discovery that using insoluble milk protein and a non-tuber starch as a starting material for a thermoplastic extrusion will produce a snack food that is high in protein and has the desirable characteristics of a snack food.
  • the present invention provides a thermoplastic extrusion expanded food composition comprising from about 40 to 80% by weight of at least one insoluble milk protein and at least about 5% by weight of a non-tuber starch and, optionally, other components.
  • the present invention provides a thermoplastic extrusion expanded food composition consisting essentially of or consisting of from about 40 to 80% by weight of at least one insoluble milk protein and at least about 5% by weight of a non- tuber starch.
  • thermoplastic extrusion expanded food composition consisting essentially of or consisting of from 40 to 80% by weight of at least one insoluble milk protein, at least 5% by weight of a non-tuber starch and optionally one or more calcium salts, one or more preservatives, one or more flavours, one or more food colourings, one or more vitamins, one or more food acids, one or more phosphates or mixtures thereof.
  • thermoplastic extrusion expanded food composition consisting essentially of from about 40 to 80% by weight of at least one insoluble milk protein, at least about 5% by weight of a non-tuber starch and about 0.5 to 1.5% by weight of a calcium salt.
  • the present invention provides a thermoplastic extrusion expanded food composition consisting essentially of from about 40 to 80% by weight of at least one insoluble milk protein and at least about 5% by weight of a non-tuber starch, wherein the insoluble milk protein comprises at least about 1 % lactalbumin by weight of the insoluble milk protein.
  • thermoplastic extrusion expanded food composition consisting essentially of from about 40 to 80% by weight lactalbumin and at least about 5% by weight of a non-tuber starch.
  • thermoplastic extrusion expanded food composition consisting essentially of from about 40 to 80% by weight lactalbumin and at least about 5% by weight of a non-tuber starch and optionally one or more calcium salts, one or more preservatives, one or more flavours, one or more food colourings, one or more vitamins, one or more food acids, one or more phosphates or mixtures thereof.
  • Another aspect of the present invention provides a process for producing an expanded food composition comprising (a) forming a powder composition comprising, consisting essentially of or consisting of from about 40 to 80% by weight of at least one insoluble milk protein and at least 5% by weight of a non-tuber starch, and
  • thermoplastically extruding the composition under conditions of temperature and pressure such that the powder composition is melted within the extruder and expanded on exiting the extruder die.
  • the food composition comprises, consists essentially of or consists of at least about 40, 45, 50, 55, 60, 65, 70, 75 or 80% by weight of at least one insoluble milk protein, and useful ranges may be selected between any of the preceding values (for example, from about 40 to about 45, about 40 to about 50, about 40 to about 55, about 40 to about 60, about 40 to about 65, about 40 to about 70, about 40 to about 75, about 45 to about 80, about 50 to about 80, about 55 to about 80, about 60 to about 80, about 65 to about 80, about 70 to about 80 or about 75 to about 80 % by weight).
  • useful ranges may be selected between any of the preceding values (for example, from about 40 to about 45, about 40 to about 50, about 40 to about 55, about 40 to about 60, about 40 to about 65, about 40 to about 70, about 40 to about 75, about 45 to about 80, about 50 to about 80, about 55 to about 80, about 60 to about 80, about 65 to about 80, about 70 to about 80 or about 75 to
  • the food composition comprises, consists essentially of or consists of at least about 40, 45, 50, 55, 60, 65, 70, 75 or 80% by weight total protein, and useful ranges may be selected between any of the preceding values (for example, from about 40 to about 45, about 40 to about 50, about 40 to about 55, about 40 to about 60, about 40 to about 65, about 40 to about 70, about 40 to about 75, about 45 to about 80, about 50 to about 80, about 55 to about 80, about 60 to about 80, about 65 to about 80, about 70 to about 80 or about 75 to about 80 % by weight).
  • the powder fed into the extruder comprises, consists essentially of or consists of at least about 40, 45, 50, 55, 60, 65, 70, 75 or 80% by weight of at least one insoluble milk protein, and useful ranges may be selected between any of the preceding values (for example, from about 40 to about 45, about 40 to about 50, about 40 to about 55, about 40 to about 60, about 40 to about 65, about 40 to about 70, about 40 to about 75, about 45 to about 80, about 50 to about 80, about 55 to about 80, about 60 to about 80, about 65 to about 80, about 70 to about 80 or about 75 to about 80 % by weight).
  • the food composition comprises, consists essentially of or consists of at least about 5, 10, 15, 20, 25, 30, 35, 40, 45, 50, 55 or 60% by weight of a non-tuber starch, and useful ranges may be selected between any of the preceding values (for example, from about 5 to about 10%, about 5 to about 15%, about 5 to about 20%, about 5 to about 25%, about 5 to about 30%, about 5 to about 35%, about 5 to about 40%, about 5 to about 45%, about 5 to about 50%, about 5 to about 55%, about 5 to about 60%, about 10 to about 60%, about 15 to about 60%, about 20 to about 60%, about 25 to about 60%, about 30 to about 60%, about 35 to about 60%, about 40 to about 60%, about 45 to about 60%, about 50 to about 60% or about 55 to about 60% by weight).
  • useful ranges may be selected between any of the preceding values (for example, from about 5 to about 10%, about 5 to about 15%, about 5 to about 20%, about 5 to about 25%, about 5 to about 30%, about 5 to about 35%, about
  • the powder fed to the extruder comprises, consists essentially of or consists of at least about 5, 10, 15, 20, 25, 30, 35, 40, 45, 50, 55 or 60% by weight of a non-tuber starch, and useful ranges may be selected between any of the preceding values (for example, from about 5 to about 10%, about 5 to about 15%, about 5 to about 20%, about 5 to about 25%, about 5 to about 30%, about 5 to about 35%, about 5 to about 40%, about 5 to about 45%, about 5 to about 50%, about 5 to about 55%, about 5 to about 60%, about 10 to about 60%, about 15 to about 60%, about 20 to about 60%, about 25 to about 60%, about 30 to about 60%, about 35 to about 60%, about 40 to about 60%, about 45 to about 60%, about 50 to about 60% or about 55 to about 60% by weight).
  • the insoluble milk protein comprises, consists essentially of or consists of a denatured whey protein or a denatured whey protein composition.
  • the denatured whey protein composition comprises a denatured whey protein stream, a denatured whey protein concentrate, a denatured whey protein isolate, lactalbumin or mixtures thereof
  • the insoluble milk protein comprises, consists essentially of or consists of an insoluble whey protein stream, insoluble whey protein concentrate, insoluble whey protein isolate, or mixtures thereof.
  • insoluble whey protein concentrate or whey protein isolate that has been modified to reduced its solubility by, for example, encapsulation.
  • the insoluble milk protein comprises, consists essentially of or consists of casein.
  • the insoluble milk protein comprises, consists essentially of or consists of 1 to 99% by weight lactalbumin and 1 to 99% by weight of another insoluble milk protein selected from a denatured whey protein stream, a denatured whey protein concentrate, a denatured whey protein isolate, an insoluble whey protein stream, an insoluble whey protein concentrate, an insoluble whey protein isolate, casein or mixtures thereof.
  • the insoluble milk protein consists essentially of or consists of up to 20, 25, 30, 35 or 40 % by weight whey protein concentrate.
  • the insoluble milk protein consists essentially of or consists of 0 to 40% by weight whey protein concentrate and 60 to 100% by weight of lactalbumin and optionally another insoluble milk protein selected from a denatured whey protein stream, a denatured whey protein isolate, an insoluble whey protein stream, an insoluble whey protein isolate, casein or mixtures thereof.
  • the non-tuber starch comprises, consists essentially of or consists of isolated starch. That is, starch isolated from plant material by known extraction processes such as shear and water extraction.
  • the non-tuber starch comprises, consists essentially of or consists of rice flour, wheat flour, maize flour, oat flour, soy flour or mixtures thereof.
  • the non-tuber starch is rice flour.
  • the non-tuber starch is wheat flour.
  • the non-tuber starch is maize flour.
  • the non-tuber starch is oat flour.
  • the non-tuber starch is soy flour.
  • the composition further comprises one or more calcium salts, one or more preservatives, one or more flavours, one or more food colourings, one or more vitamins, one or more food acids, one or more phosphates or mixtures thereof.
  • the composition further comprises a nucleating agent.
  • the powder that is fed into the extruder further comprises a nucleating agent.
  • the nucleating agent is a calcium salt, preferably calcium carbonate.
  • the calcium salt is selected from calcium carbonate, calcium chloride, calcium gluconate, calcium lactate or mixtures thereof.
  • the extrusion temperature is at least about 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, 100, 105, 110, 115, 120, 125, 130, 135, 140, 145, 150, 155 or 160 0 C, and useful ranges may be selected between any of the preceding values (for example, from about 50 to about 55, about 50 to about 60, about 50 to about 65, about 50 to about 70, about 50 to about 75, about 50 to about 80, about 50 to about 85, about 50 to about 90, about 50 to about 95, about 50 to about 100, about 50 to about 105, about 50 to about 110, about 50 to about 115, about 50 to about 120, about 50 to about 125, about 50 to about 130, about 50 to about 135, about 50 to about 140, about 50 to about 145, about 50 to about 150, about 50 to about 155, about 50 to about 160, about 55 to about 160, about 60 to about 160, about 65 to about 160, about 70 to about 160, about 75 to about 160
  • the process further comprises drying the recovered product.
  • the recovered product is dried at a temperature of at least about 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, 100, 105, 110, 115, 120, 125, 130, 135, 140, 145 or 150 0 C, and useful ranges may be selected between any of the preceding values (for example, from about 40 to about 45, about 40 to about 50, about 40 to about 55, about 40 to about 60, about 40 to about 65, about 40 to about 70, about 40 to about 75, about 40 to about 80, about 40 to about 85, about 40 to about 90, about 40 to about 95, about 40 to about 100, about 40 to about 105, about 40 to about 110, about 40 to about 115, about 40 to about 120, about 40 to about 125, about 40 to about 130, about 40 to about 135, about 40 to about 140, about 40 to about 145, about 40 to about 150, about 45 to about 150, about 50 to about 150
  • the method of the invention further comprises cutting or drying or cutting and drying the extruded composition.
  • Another aspect of the present invention provides a product produced by a process of the present invention.
  • a further aspect of the present invention provides a consumer product comprising a product of the invention or a product produced by a process of the invention.
  • consumer products include but are not limited to snack foods, snack bars, health bars, biscuits, cookies, scones, breakfasts foods including cereals, and confectionary.
  • expanded food composition refers to product where flashing-off of volatiles including water leads to an increase in volume of the product. Depending on the product formulation and processing conditions the total increase in volume can vary.
  • a useful reference is "Thermophysical properties of water substance", Jeffrey Cooper and Edwin J. Le Fevre, Edward Arnold, Hodder and Stoughton, 1988.
  • insoluble milk protein includes any milk protein that is inherently substantially water insoluble or which has been denatured to such an extent that it is substantially water insoluble. Milk protein may be denatured using acid or heat or both. Milk protein to be used in the extrusion process according to the invention will be insoluble prior to being fed into the extruder. Whey protein concentrates (WPC) and whey protein isolates (WPI) may be denatured to form insoluble milk protein compositions.
  • WPC Whey protein concentrates
  • WPI whey protein isolates
  • Lactalbumin is an example of an insoluble milk protein. It is a whey protein concentrate or isolate that has been thermally denatured under acid conditions. See Fox PF, "Milk Proteins: General and Historical Aspects", in Fox PF, McSweeney PLH (eds), Advanced Dairy Chemistry, Part A, 3 rd Ed, Kluwer Academic/Plenum, Amsterdam, 2003, pages 18 to 19.
  • thermoplastic extrusion and variants such as “thermoplastically extruding” refer to an extrusion process where the material extruded is in a plastic state during the extrusion process due to heating and shear forces.
  • whey protein stream refers to any product derived from whole milk or skim milk where at least about 90% by weight of the casein and fat has been removed. Techniques suitable for producing whey protein streams are described in the Dairy Processing Handbook (Tetra Pak Processing Systems, Lund, Sweden, 1995); the US Dairy Export Council Reference Manual for U.S. Whey and Lactose Products, Chapter 7: Whey Products - Definition, Composition, Functions; Page, J., Meyer, D., Haines, B., Lagrange, V., and Kenney, A.
  • the nutritional value of a snack food such as a crisp is enhanced by including as high a percentage as possible of protein together with starch.
  • starch As the protein content becomes higher, expansion of the starch in the mixture can be hindered during extrusion. It has been found that as long as at least 5% starch is present in the mix to be fed to the extruder, a satisfactory product can be made using from 40 to 80% by weight protein.
  • the operating temperature of the extruder must be sufficient to make the extrudate thermoplastic. Generally a temperature in excess of 50, preferably 60°C will be sufficient to achieve this.
  • Final product quality is controlled by controlling water feed rate, dry product feed rate, screw speed (shear), barrel temperature, and die size. Final product quality is ultimately based on an organoleptic assessment and features such as graininess, flavour, and crispiness are assessed to determine whether alterations to processing conditions are required. Workers of ordinary skill in the art of extrusion will have the ability to assess product quality and vary processing conditions accordingly.
  • compositions include preservatives, flavours such as sweeteners, colourings, vitamins, one or more food acids, one or more phosphates, additional dairy protein, vegetable protein or fibre.
  • Suitable fibres include galactomannan, glucomannan, locust bean gum (LBG), guar gum, cassia gum, konjac flour, beta-glucan, xanthan gum, tara gum, gum arabic, gellan gum, sodium carboxymethylcellulose, methylcellulose, hydroxypropyl methylcellulose, tragacanth gum, karaya gum, gum acacia, chitosan, arabinoglactins, pectin, carrageenan, psyllium or mixtures thereof.
  • nucleating agent promotes the commencement of boiling within the extrudate in a manner which is more controlled than if the nucleating agent was not present.
  • the ingredients were mixed to form a homogenous blend and introduced to a ClextralTM BC20 twin screw extruder via a weight loss feeder. Water was added at a non calibrated flow rate of 0.64 litres per hour.
  • the extruder was configured using four barrels with the 2 nd , 3 rd and 4 th barrels heated to a processing temperate of 9O 0 C.
  • the resulting extrudate was forced through 2x 3.5 mm dies and cut using a ClextralTM face cutter to produce small spherical crisp nuggets. After drying in an atmospheric pressure over at 45 0 C for 3 hours the resulting product had a crunchy texture with an even distribution of air bubbles.
  • the dairy protein component was a 50/50 blend of ALATAL 825TM lactalbumin (100 kg) and ALACEN 894TM WPI (100 kg), both from Fonterra Co-Operative Group Limited. 30 kg of rice flour was added to allow manufacture of crisps comprising 80% by weight protein.
  • the food composition of the invention and the food composition produced by the process of this invention may be used in the original dried form after extrusion or coated with a flavouring coating such as a savoury coating or a sweet coating such as honey or other edible coating. They may also be used as ingredients in sports, nutrition or snack bars.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Zoology (AREA)
  • Manufacturing & Machinery (AREA)
  • Dairy Products (AREA)
  • Grain Derivatives (AREA)

Abstract

L'invention concerne une composition alimentaire expansée par extrusion thermoplastique, contenant au moins une protéine de lait insoluble et au moins un amidon ne provenant pas d'un tubercule, et facultativement d'autres composants. Les composants facultatifs appropriés comprennent des sels de calcium, des conservateurs, des arômes, des colorants alimentaires, des vitamines, des acides alimentaires, des phosphates ou des mélanges de ceux-ci. L'invention concerne également la production de ces compositions alimentaires par extrusion thermoplastique.
PCT/NZ2006/000138 2005-06-02 2006-06-02 Produit extrude a base de proteines WO2006130025A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
NZ540491 2005-06-02
NZ54049105 2005-06-02

Publications (1)

Publication Number Publication Date
WO2006130025A1 true WO2006130025A1 (fr) 2006-12-07

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Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2011110184A1 (fr) * 2010-03-12 2011-09-15 Arla Foods Amba Produit laitier réticulé
EP3180988A1 (fr) 2015-12-18 2017-06-21 DMK Deutsches Milchkontor GmbH Utilisation des protéines du lait texturées comme substitut pour hydrates de carbone dans comestibles fertile en hydrates de carbone
US9723859B2 (en) 2014-10-03 2017-08-08 Erie Foods International, Inc. Method for producing a high protein food
EP3344061A4 (fr) * 2015-09-01 2019-05-22 Cargill, Incorporated En-cas à base d' uf soufflé à haute teneur en protéines
FR3102911A1 (fr) * 2019-11-08 2021-05-14 Epi Ingredients Marquant croustillant laitier riche en proteines
WO2021127796A1 (fr) * 2019-12-24 2021-07-01 Universidad De Antofagasta Produit alimentaire de type snack hyperprotéique contenant des protéines à haute valeur biologique (avb) pour patients soumis à une hémodialyse
WO2022219174A1 (fr) 2021-04-16 2022-10-20 Compagnie Laitiere Europeenne Préparation alimentaire expansée à base de lait, son procédé d'obtention et ses utilisations

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6242033B1 (en) * 1999-02-16 2001-06-05 Eugene H. Sander High protein cereal
US6607777B1 (en) * 1999-06-18 2003-08-19 Utah State University Textured whey protein product and method
US20050084579A1 (en) * 2003-10-16 2005-04-21 Onwulata Charles I. Food products containing partially and/or totally denatured milk proteins
US20050220980A1 (en) * 2003-10-06 2005-10-06 Massoud Kazemzadeh Use of pre-cooked cereal and tubular starch in high protein foods products

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6242033B1 (en) * 1999-02-16 2001-06-05 Eugene H. Sander High protein cereal
US6607777B1 (en) * 1999-06-18 2003-08-19 Utah State University Textured whey protein product and method
US20050220980A1 (en) * 2003-10-06 2005-10-06 Massoud Kazemzadeh Use of pre-cooked cereal and tubular starch in high protein foods products
US20050084579A1 (en) * 2003-10-16 2005-04-21 Onwulata Charles I. Food products containing partially and/or totally denatured milk proteins

Cited By (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102869266A (zh) * 2010-03-12 2013-01-09 阿尔拉食品公司 网状乳基产品
EA024373B1 (ru) * 2010-03-12 2016-09-30 Арла Фудс Амба Продукт на основе молока, имеющий сетчатую структуру
WO2011110184A1 (fr) * 2010-03-12 2011-09-15 Arla Foods Amba Produit laitier réticulé
US11696590B2 (en) 2014-10-03 2023-07-11 Erie Group International, Inc. Method for producing a high protein food
US9723859B2 (en) 2014-10-03 2017-08-08 Erie Foods International, Inc. Method for producing a high protein food
US10681931B2 (en) 2015-09-01 2020-06-16 Cargill, Incorporated High protein puffed whole egg snack and method of making same
EP3344061A4 (fr) * 2015-09-01 2019-05-22 Cargill, Incorporated En-cas à base d' uf soufflé à haute teneur en protéines
EP3180988A1 (fr) 2015-12-18 2017-06-21 DMK Deutsches Milchkontor GmbH Utilisation des protéines du lait texturées comme substitut pour hydrates de carbone dans comestibles fertile en hydrates de carbone
CN115399400A (zh) * 2015-12-18 2022-11-29 Dmk德意志牛奶股份有限公司 质地乳蛋白
EP3180987A1 (fr) 2015-12-18 2017-06-21 DMK Deutsches Milchkontor GmbH Protéines du lait texturées
FR3102911A1 (fr) * 2019-11-08 2021-05-14 Epi Ingredients Marquant croustillant laitier riche en proteines
WO2021127796A1 (fr) * 2019-12-24 2021-07-01 Universidad De Antofagasta Produit alimentaire de type snack hyperprotéique contenant des protéines à haute valeur biologique (avb) pour patients soumis à une hémodialyse
WO2022219174A1 (fr) 2021-04-16 2022-10-20 Compagnie Laitiere Europeenne Préparation alimentaire expansée à base de lait, son procédé d'obtention et ses utilisations
FR3121820A1 (fr) 2021-04-16 2022-10-21 Compagnie Laitiere Europeenne « Préparation alimentaire expansée à base de lait, son procédé d’obtention et ses utilisations »

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