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WO2000045650A1 - Produits alimentaires enrichis en calcium et nouvel ingredient contenant du calcium - Google Patents

Produits alimentaires enrichis en calcium et nouvel ingredient contenant du calcium Download PDF

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Publication number
WO2000045650A1
WO2000045650A1 PCT/GB2000/000355 GB0000355W WO0045650A1 WO 2000045650 A1 WO2000045650 A1 WO 2000045650A1 GB 0000355 W GB0000355 W GB 0000355W WO 0045650 A1 WO0045650 A1 WO 0045650A1
Authority
WO
WIPO (PCT)
Prior art keywords
calcium
food
source
composite
emulsified fat
Prior art date
Application number
PCT/GB2000/000355
Other languages
English (en)
Inventor
Svetlana A. Ermolaeva
Evgeny Naum Vulfson
Original Assignee
Nutrahealth Ltd. (Uk)
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 Nutrahealth Ltd. (Uk) filed Critical Nutrahealth Ltd. (Uk)
Priority to EP00901799A priority Critical patent/EP1150580A1/fr
Priority to CA002362909A priority patent/CA2362909A1/fr
Priority to AU23096/00A priority patent/AU2309600A/en
Publication of WO2000045650A1 publication Critical patent/WO2000045650A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/137—Thickening substances
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0056—Spread compositions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/015—Reducing calorie content; Reducing fat content, e.g. "halvarines"
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/16—Inorganic salts, minerals or trace elements
    • A23L33/165—Complexes or chelates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/19—Dairy proteins

Definitions

  • This invention relates to food products and drinks (or beverages) in
  • invention also relates to a novel calcium-containing ingredient and a method for its preparation and its use in the above said product and process.
  • Calcium is an essential element in the human diet. It is necessary for the regulation of numerous metabolic functions in the body such as muscle contraction, blood clotting and neural transmission and also for normal growth
  • osteoporosis affects about 25 million
  • osteoporosis is dependent on the attainment of optimal bone mass in the
  • organic acid salts of calcium are soluble in water in substantial quantities.
  • Fat spreads and margarine can be prepared with different fat contents
  • the products can be labelled accordingly as, for example, low fat or very low fat
  • a fat spread is a water-in-oil or oil-in-water emulsion (or a combination of the two) which has a butter like consistency and taste and which is spreadable.
  • the daily intake of butter and fat spreads varies from country to
  • suspension of the calcium source in water or in oil must be used to provide the consumer with the health benefits sought.
  • Cante et al (EP 0 549 290) disclosed a calcium citrate- vegetable oil composition which is spreadable. According to the invention of Cante et al a new crystalline calcium citrate in the form of distinct platelets of
  • the product is not an emulsified spread and it is manufactured
  • the present invention provides a novel fat spread
  • sources are not platelets of defined composition, size and shape and where
  • the calcium source is incorporated into the aqueous phase of the fat spread.
  • the present invention also provides a novel calcium-containing ingredient and a method for the preparation thereof and its use in food products and drinks.
  • This invention relates to the discovery that by combining a source of calcium ions and a source of anions in an aqueous solution of milk derived
  • the calcium source is incorporated into the aqueous phase of the fat
  • This invention also provides a novel calcium-containing ingredient and a method for the preparation
  • This invention relates to the discovery that by combining a source of
  • emulsified fat spreads are very sensitive to the composition of the aqueous phase.
  • a fat spread is prepared with commercially available calcium salts such as, for example, calcium citrate, calcium phosphate and
  • solids for example sodium caseinate, whey or whey proteins does not significantly improve the organoleptic properties of the product which remains
  • compositions can be obtained by adding Ca(OH) 2 to an aqueous solution of whey powder, preferably of high protein content, or milk-derived proteins such
  • citric acid preferably at a temperature between
  • the contact time can be as short as
  • salts of organic and inorganic acids can also be successfully used.
  • CaCI 2 can be combined with Na 2 CO 3 or NaH 2 PO 4 , or sodium citrate or sodium malate.
  • various milk derived solids such as,
  • milk powder casein, sodium caseinate, whey, whey protein,
  • the term "largely water insoluble" is understood to mean a calcium preparation or salt which, at the concentration used, remains substantially
  • inventions can be further fortified or supplemented with water soluble calcium
  • salts both inorganic, such as, for example, CaCI 2 and organic such as, for example, metastable calcium citrate malate (US 4 722 375), without affecting
  • water soluble salt is understood to mean a salt which, at the
  • concentration used is substantially soluble (and, preferably substantially completely soluble) in an aqueous solution of pH from about 3 to about 9 temperatures used for the storage and consumption of the product, typically
  • water insoluble salts and sources can be used, if desired, to further increase
  • Both largely water insoluble and water soluble calcium salts and sources can be calcium salts of organic and
  • inorganic acids and these salts can be combined in any combination.
  • water soluble calcium chloride or metastable calcium citrate malate or a mixture thereof can be employed either with inorganic calcium phosphate or organic calcium citrate containing composites according to this invention,
  • milk derived solids interact with nucleation sites or small crystals or
  • solids eg proteins exert a significant influence on the morphology of the resulting calcium containing material by forming a protein/calcium source composite with a distinctly different structure and sensory properties. It is further asserted that proteins from other sources eg soya protein or other
  • the additive is any suitable additive which is
  • the additive has at least two, more preferably at least three and still more preferably at least four of the functional groups described above.
  • the additive has at least two, more preferably at least three and still more preferably at least four of the functional groups described above.
  • the additive is one which has been or will be approved for food use.
  • the additive may be a proteolytic fragment of a protein or a peptide derived from a
  • the additive is not an insolubilizing anion as herein defined.
  • the term additive does not include simple
  • inorganic or organic anions such as phosphate, carbonate, sulphate,
  • the composite material appears smooth with virtually no particulate matter observed and at higher magnification, ribbons or filaments of well structured,
  • composition can also be observed by other physico-chemical methods, for example, FT-IR.
  • FT-IR spectrosico-chemical
  • a calcium composite according to this invention consists of a
  • Calcium composites therefore differ from material of the same chemical composition which is obtained by, for example, coating crystals of the calcium salt with
  • insolubilizing anion we mean an anion which, when present with
  • the invention also includes a calcium composite material which
  • the calcium composite of the present invention can be produced in a
  • flavours, thickeners or NaCI at a later stage.
  • the calcium composite of the present invention can also be produced separately and dried or partially dried by any conventional drying method. In this case, the above said composite can be added to an aqueous phase of fat spreads or other food or drink as a solid or a paste either before
  • a homogenisation step may be
  • the calcium composite of the present invention as obtained or in dry
  • a yoghurt or a yoghurt drink can be fortified or supplemented with the calcium composite of the present invention and the resulting products
  • the calcium salt composite may be produced in situ during the preparation or manufacture of the food product or beverage (or drink), or it can be added separately during the
  • drink and beverage are examples of materials that are used to manufacturing or preparation process.
  • drink and beverage are examples of materials that are used to manufacturing or preparation process.
  • drink and beverage are examples of materials that are used to manufacturing or preparation process.
  • the fat spreads according to this invention can be made with a
  • vegetable oils such as, for example, sunflower oil, soybean oil, rape seed oil
  • Animal fats preferably butter fat, may also be used.
  • Other ingredients can be
  • flavouring and colouring agents include flavouring and colouring agents and vitamins, preferably those which
  • gelatine maltodextrins
  • starch starch
  • emulsifiers preferably mono/di-glycerides (E471 ), lecithin (E322) and polyglycerol esters (E476), can be used to produce the fat spreads according to this invention, preferably using the process of this invention.
  • the above said emulsifiers can be used on their own or as a mixture or any combination thereof or in conjunction with other suitable emulsifiers which are known in the art.
  • the emulsifier can be added to the oil
  • the spreads according to this invention can be prepared to contain
  • vitamins such as vitamins A and D, which are conventionally incorporated
  • plant sterols or their esters can be included, if
  • water soluble additives such as, for example, vitamins and other minerals can be incorporated into the aqueous phase prior to emulsification, preferably after combining a source of calcium ions with a source of anions in a solution containing milk derived solids according to the present invention.
  • the composite in the production of yoghurt, can be added to milk prior to fermentation with lactic
  • the calcium composites of the invention may conveniently be used in
  • the food supplements are tablets containing the composite and suitable binding agents which allow the composite to bind and
  • the tablet may also contain other ingredients such as colouring
  • the tablet or flavouring or other ingredients known in the art.
  • the tablet is a liquid crystal or flavouring or other ingredients known in the art.
  • the tablet is a liquid crystal or flavouring or other ingredients known in the art.
  • the tablet is a liquid crystal or flavouring or other ingredients known in the art.
  • the tablet is a liquid crystal or flavouring or other ingredients known in the art.
  • the tablet is a liquid crystal or flavouring or other ingredients known in the art.
  • the food item may also be coated, for example with a candy coating.
  • the food item may also be coated, for example with a candy coating.
  • supplements may also be capsules, in which case the calcium composite is present within the capsule either alone or in combination with some other
  • the food supplement may also be a flavouring agent such as a flavouring agent.
  • the food supplement may also be a flavouring agent.
  • the calcium composition may be in aqueous suspension.
  • the food supplements may conveniently contain other desirable components such as
  • Figure 1 is a Fourier transform infra red (FT-IR) spectrum of air dried
  • FIG. 1 shows SEM (scanning electronic microscope)
  • Figure 3 shows SEM photomicrographs of calcium phosphate (control; top); calcium phosphate/whey composite (middle); and calcium phosphate +
  • left hand side are at lower magnification and the right hand side is at higher magnification; see scale bars).
  • Figure 4 shows SEM photomicrographs of calcium carbonate + whey
  • Whey protein (56 g/L) was dissolved in an aqueous solution of citric
  • a fat spread was prepared as described in Example 2 but the
  • suspension containing calcium citrate was first diluted 1 :1 with water, gelatine
  • a calcium citrate composite was prepared as described in Example 1 but a mixture of citric acid monohydrate (105.1 g/L) and malic acid (55.1 g/L)
  • a fat spread was prepared as described in Example 3.
  • a calcium phosphate-whey protein composite was prepared as
  • a calcium carbonate-whey protein composite was prepared as follows: a solution of NaHCO 3 (168 g) in water (800 mL) was prepared. This was heated gently to about 40°C to aid the dissolution of the salt. To this solution
  • a calcium citrate composite was prepared as described in Example 1 but sodium caseinate (60 g/L) was used instead of whey powder and the
  • a fat spread was prepared as described in Examples
  • a fat spread was prepared as described in Example 3 but the amount
  • a fat spread was prepared as described in Example 5 but the amount of NaCI was reduced to 1.0% and metastable water soluble calcium citrate
  • malate was dissolved in the aqueous phase to a final concentration of 6 g/L.
  • a fat spread was prepared as described in Example 1 and 3 but 0.06%
  • a calcium citrate-whey protein composite was prepared as described in
  • Example 1 but was recovered by filtration and partially dried to obtain a very
  • a fat spread was prepared as described in Example 3 but the paste was added to the aqueous phase of the spread alongside other components and was pasteurised prior to emulsification.
  • Calcium salt-whey protein composites were prepared as described in Examples 1 (calcium citrate) and Example 5 (calcium phosphate) and were
  • a calcium citrate composite was prepared by spray-drying as
  • Example 14 Example 14
  • a standard yoghurt base was prepared by adding 1.5% by weight of
  • a yoghurt base was prepared as described in Example 14. The
  • yoghurt base was cooled down to 15°C, and 3% of water and food grade citric
  • citric pectin was added to adjust the pH to about 4.0. 1.9% by weight of citric pectin
  • a milk shake was prepared with calcium-containing composite
  • a fat spread, a yoghurt and a milk shake were prepared as described in Examples 1 , 14 and 16 respectively but Soya isoflavones were added to

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Nutrition Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Health & Medical Sciences (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Molecular Biology (AREA)
  • Biochemistry (AREA)
  • Inorganic Chemistry (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Dairy Products (AREA)

Abstract

L'invention concerne de manière générale des produits alimentaires et des boissons et plus spécifiquement un produit à tartiner à base de graisse émulsifiée, enrichi en calcium ainsi qu'un procédé permettant de préparer ce produit. L'invention concerne en outre un nouvel ingrédient contenant du calcium, un procédé permettant de préparer cet ingrédient et l'utilisation de cet ingrédient dans les produits et le procédé ci-dessus. Pour préparer ce produit on combine une source d'ions calcium et une source d'anions dans une solution aqueuse de solides dérivés du lait, de protéines ou d'autres additifs alimentaires fonctionnels et on utilise la suspension en phase aqueuse résultante pour préparer un produit à tartiner émulsifié.
PCT/GB2000/000355 1999-02-06 2000-02-07 Produits alimentaires enrichis en calcium et nouvel ingredient contenant du calcium WO2000045650A1 (fr)

Priority Applications (3)

Application Number Priority Date Filing Date Title
EP00901799A EP1150580A1 (fr) 1999-02-06 2000-02-07 Produits alimentaires enrichis en calcium et nouvel ingredient contenant du calcium
CA002362909A CA2362909A1 (fr) 1999-02-06 2000-02-07 Produits alimentaires enrichis en calcium et nouvel ingredient contenant du calcium
AU23096/00A AU2309600A (en) 1999-02-06 2000-02-07 Calcium supplemented food products and novel calcium-containing ingredient

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB9902670.0 1999-02-06
GBGB9902670.0A GB9902670D0 (en) 1999-02-06 1999-02-06 Calcium fortified fat product and process for the preparation thereof

Publications (1)

Publication Number Publication Date
WO2000045650A1 true WO2000045650A1 (fr) 2000-08-10

Family

ID=10847238

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/GB2000/000355 WO2000045650A1 (fr) 1999-02-06 2000-02-07 Produits alimentaires enrichis en calcium et nouvel ingredient contenant du calcium

Country Status (5)

Country Link
EP (1) EP1150580A1 (fr)
AU (1) AU2309600A (fr)
CA (1) CA2362909A1 (fr)
GB (1) GB9902670D0 (fr)
WO (1) WO2000045650A1 (fr)

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2001017375A1 (fr) * 1999-09-04 2001-03-15 Nutralhealth Ltd (Uk) Produit gras emulsionne enrichi en calcium et sels de calcium
WO2001087315A1 (fr) * 2000-05-12 2001-11-22 Anadis Limited Traitement ou prevention d'affection metabolique osseuse
US6787151B2 (en) 2001-08-10 2004-09-07 Lipton, Division Of Conopco, Inc. Composition for lowering blood cholesterol
US6896923B2 (en) 2002-11-07 2005-05-24 Good Humor-Breyers Ice Cream Frozen confection
WO2009050085A1 (fr) * 2007-10-18 2009-04-23 Unilever Nv Composition comestible liquide comprenant des isoflavones
US8613965B2 (en) 2006-01-11 2013-12-24 Mission Phamacal Co. Calcium-enriched food product
CN106689367A (zh) * 2017-01-06 2017-05-24 宁夏塞尚乳业有限公司 利用黄油的副产品酪液生产的酸奶及其生产工艺
CN116326782A (zh) * 2023-03-31 2023-06-27 南京北极光生物科技有限公司 一种蛋白钙及其制备方法

Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB892914A (en) * 1959-07-30 1962-04-04 Shinshiro Ohtaki Improvements in or relating to foods comprising a salt of calcium
EP0549290A1 (fr) * 1991-12-20 1993-06-30 Kraft Foods, Inc. Compositions d'huiles végétales contenant du citrate de calcium
EP0550123A1 (fr) * 1991-12-20 1993-07-07 Kraft Foods, Inc. Compositions aqueuses de citrate de calcium
EP0614612A1 (fr) * 1993-03-10 1994-09-14 Kraft Foods, Inc. Compositions d'huiles végétales contenant du citrate de calcium
JPH08220A (ja) * 1994-06-23 1996-01-09 Otsuka Shokuhin Kk カルシウム強化食品粉末の製造法
US5766330A (en) * 1996-12-24 1998-06-16 Knights; Ralph J. Method of suspending insoluble calcium in protein composition
WO1998048637A1 (fr) * 1997-04-29 1998-11-05 Davisco Foods International, Inc. Aliments enrichis en calcium et regime alimentaire de supplementation en calcium
WO1998048638A1 (fr) * 1997-04-29 1998-11-05 Davisco Foods International, Inc. Assaisonnements a faible teneur en calories pour salades, liquides ou de type mayonnaise, et leur procede de preparation
WO1999018806A1 (fr) * 1997-10-10 1999-04-22 Davisco Foods International, Inc. Preparation de yaourt a teneur reduite en matiere grasse

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB892914A (en) * 1959-07-30 1962-04-04 Shinshiro Ohtaki Improvements in or relating to foods comprising a salt of calcium
EP0549290A1 (fr) * 1991-12-20 1993-06-30 Kraft Foods, Inc. Compositions d'huiles végétales contenant du citrate de calcium
EP0550123A1 (fr) * 1991-12-20 1993-07-07 Kraft Foods, Inc. Compositions aqueuses de citrate de calcium
EP0614612A1 (fr) * 1993-03-10 1994-09-14 Kraft Foods, Inc. Compositions d'huiles végétales contenant du citrate de calcium
JPH08220A (ja) * 1994-06-23 1996-01-09 Otsuka Shokuhin Kk カルシウム強化食品粉末の製造法
US5766330A (en) * 1996-12-24 1998-06-16 Knights; Ralph J. Method of suspending insoluble calcium in protein composition
WO1998048637A1 (fr) * 1997-04-29 1998-11-05 Davisco Foods International, Inc. Aliments enrichis en calcium et regime alimentaire de supplementation en calcium
WO1998048638A1 (fr) * 1997-04-29 1998-11-05 Davisco Foods International, Inc. Assaisonnements a faible teneur en calories pour salades, liquides ou de type mayonnaise, et leur procede de preparation
WO1999018806A1 (fr) * 1997-10-10 1999-04-22 Davisco Foods International, Inc. Preparation de yaourt a teneur reduite en matiere grasse

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
PATENT ABSTRACTS OF JAPAN vol. 1996, no. 05 31 May 1996 (1996-05-31) *

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2001017375A1 (fr) * 1999-09-04 2001-03-15 Nutralhealth Ltd (Uk) Produit gras emulsionne enrichi en calcium et sels de calcium
WO2001087315A1 (fr) * 2000-05-12 2001-11-22 Anadis Limited Traitement ou prevention d'affection metabolique osseuse
US6787151B2 (en) 2001-08-10 2004-09-07 Lipton, Division Of Conopco, Inc. Composition for lowering blood cholesterol
US6896923B2 (en) 2002-11-07 2005-05-24 Good Humor-Breyers Ice Cream Frozen confection
US8613965B2 (en) 2006-01-11 2013-12-24 Mission Phamacal Co. Calcium-enriched food product
WO2009050085A1 (fr) * 2007-10-18 2009-04-23 Unilever Nv Composition comestible liquide comprenant des isoflavones
CN106689367A (zh) * 2017-01-06 2017-05-24 宁夏塞尚乳业有限公司 利用黄油的副产品酪液生产的酸奶及其生产工艺
CN116326782A (zh) * 2023-03-31 2023-06-27 南京北极光生物科技有限公司 一种蛋白钙及其制备方法

Also Published As

Publication number Publication date
EP1150580A1 (fr) 2001-11-07
CA2362909A1 (fr) 2000-08-10
AU2309600A (en) 2000-08-25
GB9902670D0 (en) 1999-03-31

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