A PROCESS FOR THE PREPARATION OF A HYPOALLERGENIC WHEY PROTEIN HYDROLYZATE AND FOOD

摘要

To manufacture a whey protein hydrolysate having reduced allergenicity, an enzymatic hydrolysate of a whey product is subjected first to a thermal treatment and then to a second hydrolysis with a proteolytic enzyme. Under these conditions, the minor proteins which have remained intact after the first hydrolysis, and which constitute allergens are degraded to peptides. …The hydrolysate obtained is intended for incorporation in food preparations for dietetic use, especially in formulae for infants.