公开(公告)号：US07094439B2

公开(公告)日：2006-08-22

申请号：US10697402

申请日：2003-10-29

申请人： Ahmad Akashe ,  Cynthia Lynn Jackson ,  Ariel S. Cudia ,  John Wisler

发明人： Ahmad Akashe ,  Cynthia Lynn Jackson ,  Ariel S. Cudia ,  John Wisler

IPC分类号： A23J1/20

CPC分类号： C12G3/02 ,  A21D13/064 ,  A23C11/103 ,  A23C11/106 ,  A23C21/08 ,  A23G1/44 ,  A23G1/48 ,  A23G1/56 ,  A23G3/346 ,  A23G3/44 ,  A23G3/48 ,  A23J1/14 ,  A23J3/08 ,  A23J3/16 ,  A23L2/66 ,  A23L5/49 ,  A23L11/30 ,  A23L13/65 ,  A23L33/185 ,  A23L33/19 ,  A23V2002/00 ,  A23G2200/10 ,  A23G2200/14 ,  A23V2200/16 ,  A23V2250/156 ,  A23V2250/70 ,  A23V2200/15 ,  A23V2200/21 ,  A23V2250/5118 ,  A23V2250/5488 ,  A23V2250/1842 ,  A23V2250/5114 ,  A23V2250/54246 ,  A23V2250/54252 ,  A23V2250/5432 ,  A23V2250/6416 ,  A23V2300/34

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.

摘要翻译： 通过将这种乳清蛋白材料的水性组合物的pH调节至约8至约12以溶解乳清蛋白并将其释放出来，乳清蛋白质材料例如乳酪制备方法的乳清，乳清蛋白浓缩物和乳清蛋白分离物被破坏 调味化合物，然后在调味化合物通过膜的条件下将pH调节的组合物通过分子量截留高达约50,000道尔顿的超滤膜，留下具有改善风味的保留的乳清蛋白质材料。

公开(公告)号：US20060292275A1

公开(公告)日：2006-12-28

申请号：US11463914

申请日：2006-08-11

申请人： Ahmad Akashe ,  Cynthia Jackson ,  Ariel Cudia ,  John Wisler

发明人： Ahmad Akashe ,  Cynthia Jackson ,  Ariel Cudia ,  John Wisler

IPC分类号： C12H1/04

CPC分类号： C12G3/02 ,  A21D13/064 ,  A23C11/103 ,  A23C11/106 ,  A23C21/08 ,  A23G1/44 ,  A23G1/48 ,  A23G1/56 ,  A23G3/346 ,  A23G3/44 ,  A23G3/48 ,  A23J1/14 ,  A23J3/08 ,  A23J3/16 ,  A23L2/66 ,  A23L5/49 ,  A23L11/30 ,  A23L13/65 ,  A23L33/185 ,  A23L33/19 ,  A23V2002/00 ,  A23G2200/10 ,  A23G2200/14 ,  A23V2200/16 ,  A23V2250/156 ,  A23V2250/70 ,  A23V2200/15 ,  A23V2200/21 ,  A23V2250/5118 ,  A23V2250/5488 ,  A23V2250/1842 ,  A23V2250/5114 ,  A23V2250/54246 ,  A23V2250/54252 ,  A23V2250/5432 ,  A23V2250/6416 ,  A23V2300/34

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.

摘要翻译： 通过将这种乳清蛋白材料的水性组合物的pH调节至约8至约12以溶解乳清蛋白并将其释放出来，乳清蛋白质材料例如乳酪制备方法的乳清，乳清蛋白浓缩物和乳清蛋白分离物被破坏 调味化合物，然后在调味化合物通过膜的条件下将pH调节的组合物通过分子量截留高达约50,000道尔顿的超滤膜，留下具有改善风味的保留的乳清蛋白质材料。