子分类：
| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 101 | 電気エネルギーを用いた低アレルゲンミルク | JP2007500588 | 2006-01-27 | JPWO2006080424A1 | 2008-06-19 | 知明 松本; 毅 吉岡; 井上 勲; 勲 井上 |
| 本発明の目的は、乳清成分、特にその中でも最もアレルゲン活性の高いβ−ラクトブロブリン蛋白のアレルゲン性を、食品としての安全性や官能面での損失を伴うことなく低減化して、牛乳アレルギー治療用乳製品、牛乳アレルギー発症予防用乳製品を製造することである。本発明によれば、乳清原料又はβ−ラクトグロブリン蛋白に電気エネルギーを注入することによって得られる、アレルゲン性を低減化した乳清原料又はβ−ラクトグロブリン蛋白が提供される。 | ||||||
| 102 | Method for producing a whey product | JP25745288 | 1988-10-14 | JPH0746966B2 | 1995-05-24 | デ ラム オリビエ |
| 103 | JPS646739B2 - | JP9477984 | 1984-05-14 | JPS646739B2 | 1989-02-06 | ORIBIE DE RAMU |
| 104 | One process lactose production method | JP30615186 | 1986-12-22 | JPS6322200A | 1988-01-29 | UEIN EICHI JIEASUBUITSUGU |
| 105 | JPS5918022B2 - | JP576476 | 1976-01-21 | JPS5918022B2 | 1984-04-25 | PEI KUN CHAN |
| 106 | JPS5913171B2 - | JP5908181 | 1981-04-17 | JPS5913171B2 | 1984-03-28 | JAN HOORU RIARAN; JAN PIEERU BARUBIEERU |
| 107 | Flavor composition using whey | JP12046278 | 1978-10-02 | JPS5489067A | 1979-07-14 | UIRIAMU EE MEI; IBUAN AARU FUERUNANDESU; PATORITSUKU PII DONAHIYUU; ARUFUONSU JIEE DEIKARA |
| 108 | JPS5120578B1 - | JP2854570 | 1970-04-03 | JPS5120578B1 | 1976-06-25 | |
| 109 | High-protein food product and process for making | US14851649 | 2015-09-11 | US09723853B2 | 2017-08-08 | Craig Bennett; Nathan Carey; Jacob Israelachvili |
| A dairy-based yogurt product having a protein level above 15%, sometimes more than 25%, with a smooth and rich texture and no grittiness. The yogurt product includes a particular selection of dairy proteins and other ingredients to raise the gelation temperature of the dairy proteins and avoid causing gelation or precipitation during pasteurization. Additionally, pasteurization temperatures, times and methods are selected to avoid gelation. Starting dairy proteins generally have relatively higher pH levels and low total acidity (TA) levels to help reduce gelation during pasteurization. Ingredients such as buffering agents and sequestering agents may be utilized to help raise the gelation temperature, as well as higher sugar levels which can control hydration of the proteins. | ||||||
| 110 | DAIRY PRODUCT AND PROCESS | US15362216 | 2016-11-28 | US20170164633A1 | 2017-06-15 | Palatasa Havea; John Edward Grant; Michael Jiu Wai Hii; Peter Gilbert Wiles |
| A method for preparing a modified whey protein concentrate (WPC) or whey protein isolate (WPI) is described. It involves (a) providing an aqueous WPC or WPI solution having a protein concentration of 15-50% (w/v), at a pH of 4.7-8.5; (b) heat treating the solution to more than 50 DEG C., for a time that allows protein denaturation to occur; the heat treating comprising heating the solution while under conditions of turbulent flow. At the end of the heat treatment, the heat treated material may be promptly transferred to a drier or to be mixed with other ingredients. The heat-treated WPC or WPI is not subjected to a mechanical shear process prior to the transfer other than where liquid is converted into droplets to facilitate drying. The modified WPC is useful in the manufacture of food and drinks where a high protein content is desired without undesirable changes in texture. | ||||||
| 111 | SYNTHETIC ACID COMPOSITIONS AND USES THEREOF | US15314204 | 2015-05-28 | US20170101350A1 | 2017-04-13 | Clay PURDY; Darren THATCHER; Jon GARNER; Bruce ULMER |
| A synthetic acid composition for replacement of hydrochloric acid in industrial activities requiring large amounts of hydrochloric acid, said composition comprising: urea and hydrogen chloride in a molar ratio of not less than 0.1:1; a metal iodide or iodate; an alcohol or derivative thereof. Optionally, formic acid or a derivative thereof; propylene glycol or a derivative thereof, ethylene glycol glycerol or a mixture thereof; cinnamaldehyde or a derivative thereof; and a phosphonic acid derivative can be added to the composition. | ||||||
| 112 | LOW FAT, CLEAR, BLAND FLAVORED WHEY PRODUCTS | US15386794 | 2016-12-21 | US20170099850A1 | 2017-04-13 | John A Lucey; Iswandi Jarto; Karen E. Smith; Srinivasan Damodaran |
| Novel methods for producing whey protein concentrates with favorable properties are provided. The methods include using chitosan selective precipitation whey pre-treatment, and microfiltration using polymeric membranes. The products obtained using these methods include WPC80 with low fat content, high clarity, low browning potential during storage, and having low levels of volatiles. Compositions and foaming agents obtained using the methods of the present invention are also provided. | ||||||
| 113 | PROCESS FOR THE PRODUCTION OF NEAR STERILE WHEY PROTEIN CONCENTRATES | US15175661 | 2016-06-07 | US20160360771A1 | 2016-12-15 | Sven-Rainer Döring |
| A method for production of near sterile whey protein concentrates is proposed, which comprises the following steps: (a) Ultrafiltration of whey at a temperature of about 2 to about 25° C. to produce a first retentate R1 and a first permeate P1; (b) Microfiltration of the retentate R1 from step (a) at a temperature of about 2 to about 35° C. to produce a second retentate R2 and a second permeate P2; (c) Ultrafiltration of the second permeate P2 from step (b) at a temperature of about 6 to about 25° C. to produce a third retentate R3 and a third permeate P3; (d) Pasteurization of the retentate R3 from step (c) (e) Drying of the pasteurized product from step (d). | ||||||
| 114 | METHOD FOR PRODUCING AN INGREDIENT HAVING THE SAME FUNCTIONALITIES AS MELTING SALTS, INGREDIENT AND USE | US15024944 | 2014-09-25 | US20160213017A1 | 2016-07-28 | Delphine Naegele; Romain Percreaux; Phillipe Vareille; Charlotte De Roquemaurel |
| The invention relates mainly to a method for producing an ingredient having the same functionalities as a melting salt, said method comprising at least one step of extracting citrates contained in a dairy fraction. Preferably, the dairy fraction is a milk serum. Advantageously, the step of citrate extraction is carried out by passing a milk serum through an anionic column and recovering the anionic eluate loaded with citrates. The anionic eluate loaded with citrates is then concentrated, mixed with a drying base, then dried, in order to obtain an ingredient in powder form. | ||||||
| 115 | Separating and Demineralizing Biomolecule Solutions by Electrodialysis | US14913301 | 2014-08-18 | US20160199784A1 | 2016-07-14 | Trish Choudhary |
| Methods and systems are provided for separation and/or purification of biomolecule(s) from a solution and for demineralization of a solution containing biomolecule(s) and ion(s). The methods and systems described herein include one or more ion exchange membrane(s), (e.g., ion exchange membrane(s) capable of water splitting), in an electrochemical cell, from which bound biomolecule(s) or ion(s) may be recovered from the membrane and separated from other components present in the solution by reversing the polarity of the electrodes. Using methods and systems described herein, biomolecules (e.g., whey proteins and lactose), and ions (e.g., milk salts), are able to be separated and recovered in their native forms with high biological value as premium food grade products. Methods and systems described herein offer a significant advantage over traditional processes used (e.g., in the food and beverage industry), for cost effective and chemical-free processing/extraction of valuable products from complex solutions such as whey. | ||||||
| 116 | PROTEIN BEVERAGE AND METHOD OF MAKING THE SAME | US14981823 | 2015-12-28 | US20160106137A1 | 2016-04-21 | David A. Jenkins |
| A carbonated protein beverage composition and a method of making it relate to a beverage prepared using a cold-fill preparation and packaging process and carbonation in the container prior to sealing, providing a protein beverage composition with a protein content of about 2.0% by weight to about 6% by weight protein, carbon dioxide at level of between about 1.6 volumes to about 3.5 volumes, a pH of between about 2.0 to about 3.4, and at least one additional ingredient, wherein both, at the time of packaging of the protein beverage composition and during subsequent storage without refrigeration for a time period of at least 18 months after packaging, substantial solubility of the protein is maintained in the beverage composition, and the protein beverage is essentially free of active microbes known to be harmful to human health in the absence of a preservative, wherein the essentially free from active microbe condition is created by the inactivation of microbes by carbonation. | ||||||
| 117 | METHOD OF PRODUCING A COMPOSITION CONTAINING CASEINOMACROPEPTIDE | US14442648 | 2013-11-15 | US20160058025A1 | 2016-03-03 | Jesper CHRISTENSEN; Hans Henrik HOLST |
| The present invention pertains to a method of producing caseinomacropeptide (CMP)-containing compositions in high yield and having a very low content of phenylalanine (Phe). More specifically, the method involves subjecting a whey derived feed to a combination of ultrafiltration and subsequent cation exchange. | ||||||
| 118 | HIGH-PROTEIN DAIRY PRODUCT AND PROCESS FOR MAKING | US14851636 | 2015-09-11 | US20150374004A1 | 2015-12-31 | Craig Bennett; Nathan Carey; Jacob Israelachvili |
| A dairy-based yogurt product having a protein level above 15%, sometimes more than 25%, with a smooth and rich texture and no grittiness. The yogurt product includes a particular selection of dairy proteins and other ingredients to raise the gelation temperature of the dairy proteins and avoid causing gelation or precipitation during pasteurization. Additionally, pasteurization temperatures, times and methods are selected to avoid gelation. Starting dairy proteins generally have relatively higher pH levels and low total acidity (TA) levels to help reduce gelation during pasteurization. Ingredients such as buffering agents and sequestering agents may be utilized to help raise the gelation temperature, as well as higher sugar levels which can control hydration of the proteins. | ||||||
| 119 | Process for making high-protein dairy product | US14699433 | 2015-04-29 | US09167826B1 | 2015-10-27 | Craig Bennett; Nathan Carey; Jacob Israelachvili |
| A dairy-based yogurt product having a protein level above 15%, sometimes more than 25%, with a smooth and rich texture and no grittiness. The yogurt product includes a particular selection of dairy proteins and other ingredients to raise the gelation temperature of the dairy proteins and avoid causing gelation or precipitation during pasteurization. Additionally, pasteurization temperatures, times and methods are selected to avoid gelation. Starting dairy proteins generally have relatively higher pH levels and low total acidity (TA) levels to help reduce gelation during pasteurization. Ingredients such as buffering agents and sequestering agents may be utilized to help raise the gelation temperature, as well as higher sugar levels which can control hydration of the proteins. | ||||||
| 120 | PROCESS AND SYSTEM FOR DRYING ACID WHEY | US13974718 | 2013-08-23 | US20150056358A1 | 2015-02-26 | A. Kent Keller |
| A process comprises concentrating a whey composition to at least about 75 weight % solids in one or more evaporators connected in series to form a concentrated whey composition, wherein at least one of the evaporators comprises an evaporator configured to agitate the whey composition within the at least one evaporator, crystallizing at least a portion of the lactose in the concentrated whey composition in a crystallization cascade comprising one or more crystallizing stages to form an at least partially-crystallized whey composition and drying the at least partially-crystallized whey composition to form a dried whey product. | ||||||
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