发明名称 |
Enhancing clarity and/or stability properties of protein-containing liquids and gels |
摘要 |
The present invention describes a method of enhancing clarity and/or stability properties of a protein-containing liquid or gel, comprising subjecting said liquid or gel to a pressure treatment of 100 Mpa or greater. Preferred proteins useful in the invention are whey protein isolates and whey protein concentrates. The methods of the invention may be used to improve the clarity and/or stability properties of fruit juices, vegetable juices, protein concentrates and protein syrups. |
申请公布号 |
AU2004229303(A1) |
申请公布日期 |
2004.10.28 |
申请号 |
AU20040229303 |
申请日期 |
2004.04.16 |
申请人 |
NEW ZEALAND DAIRY BOARD |
发明人 |
TIM CARROLL;KATRINA FLETCHER;CHEN PING |
分类号 |
A23J3/08;A23L;A23L1/304;A23L1/305;A23L2/42;A23L2/52;A23L2/66;A23L2/68;A23L3/015 |
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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