公开(公告)号：EP1841326A1

公开(公告)日：2007-10-10

申请号：EP05796249.0

申请日：2005-09-28

申请人： Nestec S.A.

发明人： BOVETTO, Lionel ,  SCHMITT, Christophe, J., E. ,  BEAULIEU, Martin ,  CARLIER, Nicolas ,  KOLODZIEJCZYK, Eric

IPC分类号： A23C9/15 ,  A23C19/05 ,  A23J1/20 ,  A23J1/14 ,  A23J1/12 ,  A23J1/08 ,  A23J3/14 ,  A23J3/16 ,  A23J3/18

CPC分类号： A23C9/137 ,  A23C9/1307 ,  A23J1/205 ,  A23J3/08 ,  A23J3/14 ,  A23J3/16 ,  A23J3/18 ,  A23V2002/00 ,  A23V2250/54252 ,  A23V2200/242

摘要： The present invention pertains to activated globular protein preparations, a method for obtaining such preparations and to their use in edible compositions. In particular, the present invention relates to the use of activated globular protein as a gelling agent, a thickening agent, an emulsifying agent, a stabilizing agent, a whipping agent, a protein supplement and/or gelatin substitute.

公开(公告)号：EP1799046A2

公开(公告)日：2007-06-27

申请号：EP05796840.6

申请日：2005-09-28

申请人： NESTEC S.A.

发明人： BOVETTO, Lionel ,  SCHMITT, Christophe, J., E. ,  BEAULIEU, Martin ,  CARLIER, Nicolas ,  UNTERHASLBERGER, Gerlinde

IPC分类号： A23J3/08 ,  A23J1/20 ,  A23C21/00

CPC分类号： A23G9/40 ,  A23C21/00 ,  A23C21/026 ,  A23C21/04 ,  A23J1/20 ,  A23J3/08 ,  A23V2002/00 ,  A23V2200/25 ,  A61K9/0009 ,  A61K9/7015 ,  A23V2250/54252 ,  A23V2200/254 ,  A23V2200/124 ,  A23V2200/222 ,  A23V2200/20

摘要： The present invention relates to a method for producing whey proteins in nanoparticulated form comprising the step of adjusting the pH of an aqueous solution of whey protein to from 5,6 to 6,4 or adjusting the ionic strength of the whey protein while keeping the pH constant, and subjecting the aqueous solution to a temperature of between 80° to 95°C, during a time period of from 10 seconds to 30 minutes, to obtain nanoparticulated whey protein having a particle size of less than 1 micrometer. The whey can be replaced by any other demineralized or slightly mineralized globular protein, in particular from egg, soy, cereals, oilseed or from other vegetable or animal origin. The present invention pertains to the use of these nanoparticulated whey proteins as emulsifiers, fat substitute, micellar casein substitute, whithening, foaming, texturising, filing and/or gelling agents.