发明名称 |
Verfahren zum Zugeben von Molkeprotein in Lebensmittel |
摘要 |
Preparation of a whey protein-stabilized fatty emulsion, comprises: (1) acidifying an aqueous solution of whey proteins below their isoelectric pH; (2) blending and homogenizing the acidified solution with fats to form a whey protein-stabilized fatty emulsion; and (3) heating at more than 80[deg]C. Independent claims are also included for the following: (1) whey protein-stabilized fatty emulsion obtained by the process; (2) process for incorporating whey proteins into a foodstuffs, which comprises: (i) acidifying the aqueous solution of whey protein below its isoelectric pH; (ii) heating the acidified solution at 80[deg]C or more; (iii) blending the acidified solution of whey protein with a foodstuff base to form a foodstuff; and (iv) further blending an incubating the resulting foodstuff with transglutaminase; and (3) foodstuff obtained by the process. |
申请公布号 |
DE60115201(T2) |
申请公布日期 |
2006.08.03 |
申请号 |
DE2001615201T |
申请日期 |
2001.04.09 |
申请人 |
KRAFT FOODS R & D, INC. ZWEIGNIEDERLASSUNG MUENCHEN |
发明人 |
WOLFSCHOON POMBO, ALAN F., DR.-ING.;SPIEGEL, THOMAS L., DR.-ING. |
分类号 |
A23J3/08;A23C19/082;A23C19/084;A23C19/09;A23C20/00;A23D7/00;A23D7/005;A23L1/305;A23L1/314 |
主分类号 |
A23J3/08 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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