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WO1993007761A1 - Produit sec a base de proteines en microparticules - Google Patents

Produit sec a base de proteines en microparticules Download PDF

Info

Publication number
WO1993007761A1
WO1993007761A1 PCT/US1992/009180 US9209180W WO9307761A1 WO 1993007761 A1 WO1993007761 A1 WO 1993007761A1 US 9209180 W US9209180 W US 9209180W WO 9307761 A1 WO9307761 A1 WO 9307761A1
Authority
WO
WIPO (PCT)
Prior art keywords
protein
dry
product
microparticulated
protein product
Prior art date
Application number
PCT/US1992/009180
Other languages
English (en)
Inventor
Neal A. Bringe
Original Assignee
The Nutrasweet Company
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by The Nutrasweet Company filed Critical The Nutrasweet Company
Priority to JP5507958A priority Critical patent/JPH06509475A/ja
Priority to KR1019930701645A priority patent/KR930702905A/ko
Publication of WO1993007761A1 publication Critical patent/WO1993007761A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/20—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from milk, e.g. casein; from whey
    • A23J1/205—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from milk, e.g. casein; from whey from whey, e.g. lactalbumine
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/20—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from milk, e.g. casein; from whey
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/08—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from eggs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/04—Animal proteins
    • A23J3/08—Dairy proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A23J3/16—Vegetable proteins from soybean
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates generally to a dry microparticulated protein product which is useful as a substitute for fat in food products, and more particularly to a spray dried, free-flowing microparticulated protein product which is readily rehydrated to give a fat substitute having desirable physical and organoleptic characteristics.
  • microparticulated protein product which has been described by Singer et al., U.S. Patents 4,734,287 and 4,961,953. The disclosure of both of these patents is incorporated by reference herein for the purpose of generally describing the desired physical and organoleptic characteristics of microparticulated protein.
  • the microparticulated protein product described by Singer et al. is characterized as a macrocolloid of properly sized spheroidal protein particles formed by heating soluble proteins under high shear conditions. Controlled heat and shear processes are used to form an aqueous dispersion of denatured protein particles having a range of sizes providing organoleptic characteristics that closely mimic the characteristics and properties of fat.
  • This aqueous solution contains a mixture of protein microparticles, other solubilized proteins, sugars and starches as well as various salts, minerals and small amounts of insoluble materials.
  • aqueous microparticulated protein product has been found to be an excellent substitute for the unwanted fat in a variety of food products (such as salad dressings, baked goods, coffee whitener, natural and processed cheeses, cream cheese, yogurt, puddings, soups, sauces, frostings, spreads, whipped toppings, ice cream and frozen desserts and related cultured dairy products)
  • aqueous or liquid food ingredients typically have some undesirable attributes.
  • aqueous protein or other nutrient- containing ingredients are very susceptible to microbial contamination and extensive efforts may be needed to prevent undesired microbial contamination.
  • aqueous proteinaceous products may have a shortened shelf-live unless proper precautions and measures are taken in packaging or storage.
  • some food processors are simply better adapted to using dry product formulations and processes and cannot readily use liquid products. Other food processors may not be willing or able to deal with the special handling and storage requirements of liquid products.
  • aqueous whey protein solutions may be freeze-dried according to the procedures reported by Chang and Chang et al., U.S. Patents 4,029,825, 4,089,987, 4267,100 and 4,362,761 as well as by Concilion-Nolan et al. , U.S. Patent 4,058,510.
  • different types of protein solutions may be dried using various spray drying processes. Specifically, spray dried protein products are reported in the following patents: Callewaert, U.S. Patent 4,486,345; Kajs, U.S. Patent
  • a need in the food industry exists for an acceptable fat substitute in a dry form that is stable, has a long shelf-life and is readily adapted for use with existing food formulations and processing equipment.
  • a fat substitute would be a microparticulated protein product that is an easy-to- handle, free-flowing powder that readily rehydrates without any appreciable loss of the desired organoleptic characteristics.
  • the present invention provides a spray dried microparticulated protein product characterized as an agglomerate of rehydratable proteinaceous microparticles surrounded by a soluble matrix.
  • a dry, free-flowing protein product of this invention includes a spheroidal agglomerate of a soluble proteinaceous matrix and microparticulated protein.
  • substantially nonaggregated, spheroidal particles of denatured protein having substantially smooth, emulsion-like organoleptic character are obtained.
  • the nonaggregated spheroidal particles of denatured protein have a mean diameter greater than about 0.1 micron and less than about 3 microns.
  • a dry, agglomerated microparticulated protein product of this invention is preferably derived from undenatured substantially soluble protein. Suitable proteins include proteins derived from the group consisting of whey, bovine serum albumin, egg white albumin, soy and mixtures thereof. A highly preferred protein is derived from whey.
  • Suitable processes for drying a microparticulated protein product include employing conventional spray drying techniques with a solution of denatured protein microparticles formed by heat and high shear.
  • a preferred microparticulated protein solution which is well suited to being spray dried is described in U.S. patent application Ser. No. 07/524,598 filed May 17, 1990. The disclosure of that application is incorporated by reference herein for the purpose of describing preferred processes and apparatus, useful for the preparation of microparticulated protein solutions.
  • the dry microparticulated protein product of the invention may be used to provide a variety of food products prepared from formulations providing replacement of part or all of the fat content of the food.
  • a variety of food products having part or all of the fat content of the food replaced with a hydrated agglomerate of this invention are also considered to be within the scope of the present invention.
  • Figure 1 is a photomicrograph of a liquid microparticulated protein product.
  • Figure 2 is a photomicrograph (environmental SEM) of a spray dried microparticulated protein product.
  • Figure 3 is a photomicrograph of a rehydrated spray dried microparticulated protein product.
  • the present invention provides microparticulated protein as an agglomerated, free- flowing powder which readily rehydrates without loss of desired physical or organoleptic characteristics.
  • the dried powder is characterized as an essentially spheroidal agglomerate of protein microparticles that are reversibly held in a soluble or solubilizable matrix.
  • the matrix readily dissolves or disperses and provides a suspension of nonaggregated microparticles useful as a fat substitute. Microscopic examination of the rehydrated protein microparticles indicates that the spray drying process has no apparent irreversible effect on the microstructurre of the microparticles.
  • the dried product has an extended shelf-live compared to the liquid product.
  • the dried product is stable for at least fourteen weeks when stored at room temperature.
  • the water activity level is less than about 0.4, and preferably less than about 0.3, no flavor deterioration or clumping of the powder is evident.
  • Example 1 describes a preferred process for producing a liquid solution of protein microparticles.
  • Example 2 describes a process of drying such a solution of protein microparticles.
  • a sweet whey protein solution is subjected to both ultrafiltration and low heat evaporation to provide a liquid whey protein concentrate which has a mild cooked flavor and a minimum protein solubility of 93%.
  • a suitable liquid whey protein concentrate is WPC-54 whey protein concentrate which is available from First District Association, Litchfield, Minnesota. The characteristics of this whey protein concentrate are listed in Table 1.
  • the liquid whey protein concentrate is deaerated in a VERSATOR deaerater (Cornell Machine Company, Springfield, New Jersey) and bottom fed into a sanitary tank equipped for non-aerating agitation.
  • VERSATOR deaerater Cornell Machine Company, Springfield, New Jersey
  • the deaerted concentrate is then pumped at a rate of 1200 lbs/hr by a positive displacement pump through an in-line strainer (300 micron cheesecloth) , a mass flow meter and plate heat exchanger which raises the temperature of the concentrate to about 145-150 °F.
  • the heated concentrate is then pumped through a recirculating holding tube at a flow rate of approximately 15 ft/sec or at a flow rate sufficiently high enough to prevent fouling of the holding tube. As the concentrate is recirculated through the holding tube, the temperature is increased to about
  • the average residence time of the concentrate in the recirculating holding tube is approximately six minutes.
  • the concentrate is then sent from the recirculating holding tube into a plate surface heat exchanger which cools the concentrate to a temperature . of about 150 °F, a temperature lower than the target peak temperature inside a heat and high shear generating ("Microcooker") apparatus.
  • the cooled concentrate flows from the recirculating holding tube and heat exchanger into a microcooker apparatus which is described in U.S. Patent 4,828,396 with the exception that the inlet and outlet ports have been interconverted, i.e., the inlet port is disposed where the outlet port is shown in Figures 1 and 2 of U.S. Patent 4,828,396 and the outlet port is located at the bottom of the bowl shaped vessel.
  • the temperature of the concentrate in the microcooker apparatus is raised to 200 °F within about 5 seconds under high shear conditions. Rigorous control of the concentrate temperature is maintained in the microcooker apparatus at 200 °F by a cascade control loop.
  • the cascade control loop monitors the temperature of the microparticulated product exiting the microcooker apparatus and holds the temperature constant by regulating the temperature of the mixture leaving the plate surface heat exchanger downstream from the recirculating holding tube.
  • the speed of the rotor in the microcooker apparatus is held constant at about 6000 rpm. At this rpm, the shear rate is about 46,000 reciprocal seconds at the tips of the rotor which has a diameter of approximately 7 inches.
  • the product flows directly into an recirculating product cooling loop and is pumped through a plate heat exchanger at a rate of about 6,000 lbs/hr in order to lower the temperature of the concentrate to less than about 100 °F.
  • the cooled product is removed from the product cooling loop at an outlet when the final product is at a temperature of less than 45 °F.
  • Control of the final microparticulated product viscosity may be achieved by varying the temperature of the concentrate in the recirculating holding tube loop. A reduction in the concentrate temperature in the holding tube decreases the viscosity of the final product.
  • a preferred viscosity range for the final product is about 2400-3300 cps (Brookfield, 5 °C, 50 rpm, spindle #27) .
  • the cooled, microparticulated liquid product is finally sent to a gently agitated blend tank or, if desired, to an on-line filler.
  • a whey protein concentrate having the characteristics listed in Table 2 was processed using the processing parameters listed in Table 3 to give a final product having the characteristics listed in Table 4.
  • Viscosity of Product 2340-3960 cps at Outlet (Brookfield, 5 °C, 50 rpm, spindle #27) Microcooker rotor speed 6000 rpm Temperature of Product 38-43 °F at Outlet
  • Microparticulated Protein (no oversized
  • a spray dried protein product was prepared from the liquid product having the characteristics listed in Table 4 of Example 1.
  • the liquid microparticulated product is added to a refrigerated feed tank (temperature ⁇ 45 °F) and the product is pumped from the feed tank through a recirculating shell and tube heat exchanger to provide a temperature of about 120-130 °F.
  • the recirculation flow rate must be sufficiently high enough to prevent fouling of the heat exchanger.
  • the heated product is supplied to a high pressure pump which feeds the spray drying apparatus.
  • the pressure of the product leaving the pump is typically about 3500-4000 psi when the product is sprayed through nozzle such as a SPRAY SYSTEMS 7A (50/28) Nozzle (orifice/insert) (Spraying Systems Company, Wheaton, IL) .
  • the pumped product is then fed into a NIRO bustled dryer (Hudson, WI) having a three nozzle product inlet at a flow rate of about 4,000 - 5,500 lbs/hr.
  • NIRO bustled dryer Hudson, WI
  • the spray dryer is fed with concurrent, heated, filtered air at a temperature of about 400-450 °F (depending on the ambient humidity) which provides an air outlet stream temperature of approximately 180-210 °F.
  • the dried microparticulated product is conveyed from the drier using filtered, dry air at about room temperature. Contact with the conveying air rapidly cools the dried microparticulated product to ambient temperatures.
  • the cooled, dried product is collected from primary and secondary cyclones, passed through a sifter screen, and collected in powder collection silos.
  • the final moisture content of the dried product is between about 3-4 wt. %.
  • the final moisture content is conventional controlled by adjusting the air outlet temperature which in turn establishes the air inlet temperature and drying time.
  • a dried microparticulated protein prepared according to the above process has the characteristics listed in Table 5. Table 5 Dried Microparticulated Protein

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Biochemistry (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Zoology (AREA)
  • Dairy Products (AREA)
  • Medicinal Preparation (AREA)
  • Peptides Or Proteins (AREA)
  • Immobilizing And Processing Of Enzymes And Microorganisms (AREA)

Abstract

La présente invention concerne un produit sec à base de protéines en microparticules que l'on peut utiliser comme substitut de corps gras après réhydratation.
PCT/US1992/009180 1991-10-25 1992-10-23 Produit sec a base de proteines en microparticules WO1993007761A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
JP5507958A JPH06509475A (ja) 1991-10-25 1992-10-23 乾燥微粒子タン白生成物
KR1019930701645A KR930702905A (ko) 1991-10-25 1992-10-23 건조된 미세입자 단백질 생성물

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US78267391A 1991-10-25 1991-10-25
US782,673 1991-10-25

Publications (1)

Publication Number Publication Date
WO1993007761A1 true WO1993007761A1 (fr) 1993-04-29

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ID=25126820

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US1992/009180 WO1993007761A1 (fr) 1991-10-25 1992-10-23 Produit sec a base de proteines en microparticules

Country Status (6)

Country Link
EP (1) EP0564640A1 (fr)
JP (1) JPH06509475A (fr)
KR (1) KR930702905A (fr)
AU (1) AU2900192A (fr)
CA (1) CA2097316A1 (fr)
WO (1) WO1993007761A1 (fr)

Cited By (17)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NL1012452C2 (nl) * 1999-06-28 2001-01-02 Univ Delft Tech Werkwijze voor de bereiding van eiwit-agglomeraten, eiwit-agglomeraten, een levensmiddel en een farmaceutisch preparaat die deze bevatten alsmede een inrichting voor het bereiden van eiwit-agglomeraten.
WO2003022070A1 (fr) * 2001-09-10 2003-03-20 The Procter & Gamble Company Compositions a base de proteine du soja et procede d'obtention
US6605311B2 (en) * 2000-06-22 2003-08-12 The Procter & Gamble Company Insoluble protein particles
US6673384B1 (en) 1998-01-30 2004-01-06 The Procter & Gamble Co. Creamy mouthfeel agent for foods and beverages
US6730336B2 (en) 1998-01-30 2004-05-04 The Procter & Gamble Co. Fortified beverages with improved texture and flavor impact at lower dosage of solids
US6824810B2 (en) * 2002-10-01 2004-11-30 The Procter & Gamble Co. Creamer compositions and methods of making and using the same
WO2006034857A3 (fr) * 2004-09-29 2006-10-12 Nestec Sa Proteines lactoseriques nanoparticulaires
WO2007071403A1 (fr) * 2005-12-21 2007-06-28 Unilever N.V. Produit alimentaire et procédé d'élaboration dudit produit
EP1839492A1 (fr) 2006-03-27 2007-10-03 Nestec S.A. micelles de lactosérum
EP1839495A1 (fr) 2006-03-27 2007-10-03 Nestec S.A. dessert glacé enrichi en protéines
WO2008063115A1 (fr) * 2006-11-22 2008-05-29 Tetra Laval Holdings & Finance Sa Procédé de traitement d'un concentré de protéine lactosérique par microparticulation
WO2010120199A1 (fr) * 2009-04-15 2010-10-21 Fonterra Co-Operative Group Limited Produit laitier et procédé
WO2011015443A1 (fr) 2009-08-04 2011-02-10 Unilever Nv Procédé de préparation de particules de protéine agrégées
US8192780B2 (en) 2006-03-23 2012-06-05 Fonterra Co-Operative Group Limited Dairy product and process
US8647695B2 (en) 2009-08-04 2014-02-11 Conopco, Inc. Aerated food products
FR3001107A1 (fr) * 2013-01-24 2014-07-25 Gilbert Canteri Procede ameliore de traitement de retentats de proteines seriques
CN111184074A (zh) * 2018-11-14 2020-05-22 中国农业大学 乳清蛋白凝胶球在低脂干酪中的应用

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2004344042A (ja) * 2003-05-21 2004-12-09 Sanei Gen Ffi Inc 常温流通可能なゲル状食品
JP4431181B2 (ja) 2008-03-04 2010-03-10 森永乳業株式会社 ホエイ蛋白質の改質方法
TWI613970B (zh) * 2012-07-24 2018-02-11 Meiji Co Ltd 低脂肪或無脂肪之含有氣泡的乳化物

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Publication number Priority date Publication date Assignee Title
US4734287A (en) * 1986-06-20 1988-03-29 John Labatt Limited Protein product base
US5021248A (en) * 1988-09-19 1991-06-04 Enzytech, Inc. Hydrophobic protein microparticles and preparation thereof

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NL181326C (nl) * 1979-11-20 1987-08-03 Stichting Bedrijven Van Het Werkwijze voor de bereiding van voedingsmiddelen waarin een in water oplosbare gedenatureerde wei-eiwitsamenstelling wordt opgenomen alsmede werkwijze ter bereiding van oplosbare gedenatureerde wei-eiwitsamenstellingen.
JP2647219B2 (ja) * 1987-12-02 1997-08-27 ザ ヌトラスウィート カンパニー クリーム代替成分および食品
NO170313C (no) * 1987-12-02 1992-10-07 Labatt Ltd John Fremgangsmaate for fremstilling av et proteinholdige, vanndispergerbare makrokolloider
EP0412590A1 (fr) * 1989-08-10 1991-02-13 Quest International B.V. Compositions comestibles à base de protéines dénaturées du petit-lait

Patent Citations (2)

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Publication number Priority date Publication date Assignee Title
US4734287A (en) * 1986-06-20 1988-03-29 John Labatt Limited Protein product base
US5021248A (en) * 1988-09-19 1991-06-04 Enzytech, Inc. Hydrophobic protein microparticles and preparation thereof

Non-Patent Citations (1)

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Title
See also references of EP0564640A4 *

Cited By (30)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6673384B1 (en) 1998-01-30 2004-01-06 The Procter & Gamble Co. Creamy mouthfeel agent for foods and beverages
US6730336B2 (en) 1998-01-30 2004-05-04 The Procter & Gamble Co. Fortified beverages with improved texture and flavor impact at lower dosage of solids
WO2001000041A3 (fr) * 1999-06-28 2002-10-03 Univ Delft Tech Procede de preparation d'agglomerats de proteines; agglomerats de proteines; et produit alimentaire et composition pharmaceutique les contenant
NL1012452C2 (nl) * 1999-06-28 2001-01-02 Univ Delft Tech Werkwijze voor de bereiding van eiwit-agglomeraten, eiwit-agglomeraten, een levensmiddel en een farmaceutisch preparaat die deze bevatten alsmede een inrichting voor het bereiden van eiwit-agglomeraten.
US6605311B2 (en) * 2000-06-22 2003-08-12 The Procter & Gamble Company Insoluble protein particles
WO2003022070A1 (fr) * 2001-09-10 2003-03-20 The Procter & Gamble Company Compositions a base de proteine du soja et procede d'obtention
US6824810B2 (en) * 2002-10-01 2004-11-30 The Procter & Gamble Co. Creamer compositions and methods of making and using the same
US8057839B2 (en) 2004-09-29 2011-11-15 Nestec S.A. Nanoparticulated whey proteins
WO2006034857A3 (fr) * 2004-09-29 2006-10-12 Nestec Sa Proteines lactoseriques nanoparticulaires
EP1799046A2 (fr) 2004-09-29 2007-06-27 Nestec S.A. Proteines lactoseriques nanoparticulaires
WO2007071403A1 (fr) * 2005-12-21 2007-06-28 Unilever N.V. Produit alimentaire et procédé d'élaboration dudit produit
US8192780B2 (en) 2006-03-23 2012-06-05 Fonterra Co-Operative Group Limited Dairy product and process
US8399043B2 (en) 2006-03-27 2013-03-19 Nestec S.A. Whey protein micelles
WO2007110411A3 (fr) * 2006-03-27 2008-07-10 Nestec Sa Micelles de proteines de lactoserum
WO2007110181A3 (fr) * 2006-03-27 2008-04-10 Nestec Sa Dessert glacé enrichi en protéines
RU2417622C2 (ru) * 2006-03-27 2011-05-10 Нестек С.А. Мицеллы белка молочной сыворотки
WO2007110421A3 (fr) * 2006-03-27 2008-04-10 Nestec Sa Micelles de protéines de lactosérum
EP1839495A1 (fr) 2006-03-27 2007-10-03 Nestec S.A. dessert glacé enrichi en protéines
EP1839492A1 (fr) 2006-03-27 2007-10-03 Nestec S.A. micelles de lactosérum
US8889209B2 (en) 2006-11-22 2014-11-18 Tetra Laval Holdings & Finance S.A. Method of treating a whey protein concentrate by microparticulation
WO2008063115A1 (fr) * 2006-11-22 2008-05-29 Tetra Laval Holdings & Finance Sa Procédé de traitement d'un concentré de protéine lactosérique par microparticulation
WO2010120199A1 (fr) * 2009-04-15 2010-10-21 Fonterra Co-Operative Group Limited Produit laitier et procédé
US10888100B2 (en) 2009-04-15 2021-01-12 Fonterra Co-Operative Group Limited Dairy product and process
EP2429305B1 (fr) 2009-04-15 2020-05-27 Fonterra Co-Operative Group Limited Produit laitier et procédé
WO2011015443A1 (fr) 2009-08-04 2011-02-10 Unilever Nv Procédé de préparation de particules de protéine agrégées
US8840945B2 (en) 2009-08-04 2014-09-23 Conopco, Inc. Method for preparing aggregated protein particles
US8647695B2 (en) 2009-08-04 2014-02-11 Conopco, Inc. Aerated food products
WO2014114889A1 (fr) * 2013-01-24 2014-07-31 Canteri Gilbert Procédé amélioré de traitement de rétentats de protéines sériques
FR3001107A1 (fr) * 2013-01-24 2014-07-25 Gilbert Canteri Procede ameliore de traitement de retentats de proteines seriques
CN111184074A (zh) * 2018-11-14 2020-05-22 中国农业大学 乳清蛋白凝胶球在低脂干酪中的应用

Also Published As

Publication number Publication date
EP0564640A1 (fr) 1993-10-13
JPH06509475A (ja) 1994-10-27
CA2097316A1 (fr) 1993-04-26
EP0564640A4 (fr) 1994-03-30
AU2900192A (en) 1993-05-21
KR930702905A (ko) 1993-11-29

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