发明名称 |
Method of deflavoring whey protein |
摘要 |
Whey protein materials such as whey from cheese making processes, whey protein concentrates, and whey protein isolates, are deflavored by adjusting the pH of an aqueous composition of such whey protein materials to about 8 to about 12 to solubilize the whey proteins and to release the flavoring compounds and thereafter passing the pH-adjusted composition to an ultrafiltration membrane having a molecular weight cutoff up to about 50,000 Daltons under conditions at which the flavoring compounds pass through the membrane, leaving the retained whey protein material with improved flavor.
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申请公布号 |
US2004161514(A1) |
申请公布日期 |
2004.08.19 |
申请号 |
US20030697402 |
申请日期 |
2003.10.29 |
申请人 |
KRAFT FOODS HOLDINGS, INC. |
发明人 |
AKASHE AHMAD;JACKSON CYNTHIA LYNN;CUDIA ARIEL S.;WISLER JOHN |
分类号 |
A21D13/06;A23C9/142;A23C11/10;A23C21/04;A23G1/00;A23G1/44;A23G1/48;A23G1/56;A23G3/00;A23G3/34;A23G3/44;A23G3/48;A23J1/14;A23J3/08;A23J3/16;A23L1/211;A23L1/277;A23L1/305;A23L1/317;A23L2/66;C12G3/02;(IPC1-7):C12H1/04 |
主分类号 |
A21D13/06 |
代理机构 |
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代理人 |
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地址 |
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