公开(公告)号：US20220232838A1

公开(公告)日：2022-07-28

申请号：US17603654

申请日：2020-04-15

Applicant: BASF SE

Inventor： Gerald HILLITZER ,  Jochen KUTSCHER ,  Thrandur HELGASON ,  Selina MARZ

IPC: A21D10/00 ,  A21D2/26 ,  A21D2/14

Abstract: The presently claimed invention provides a use of a composition comprising protein hydrolysate or protein hydrolysate conjugate and at least one acid as whipping agent. The invention further relates to a method for aerating a carbohydrate containing food product by adding one protein hydrolysate or at least one protein hydrolysate conjugate and at least one acid and its salts thereof. The invention also relates to the process of preparing a composition comprising at least one protein hydrolysate conjugate and at least one acid and its salts thereof.

公开(公告)号：US20210368838A1

公开(公告)日：2021-12-02

申请号：US17288290

申请日：2019-08-30

Applicant: BASF SE

Inventor： Thrandur HELGASON ,  Selina MARZ ,  Jochen KUTSCHER

IPC: A23L27/21 ,  A23L27/00

Abstract: Disclosed is a) a conjugated peptide being conjugated with at least one reducing sugar and a degree of conjugation of at least 10 percent, preferably being in solid form such as powders; b) a method for preparing non-bitter conjugated protein hydrolysates comprising hydrolyzing a protein by at least one enzyme, mixing the resulting protein hydrolysate and at least one reducing sugar, heating the mixture to perform a Maillard reaction and drying the composition; c) a method for masking the bitter taste of a peptide comprising mixing a peptide and a reducing sugar, heating the mixture to perform a Maillard reaction and drying to obtain a powder; and d) the use of a conjugated peptide for food products, dietary supplements, pharmaceutical products and animal feed products.

公开(公告)号：US20200305445A1

公开(公告)日：2020-10-01

申请号：US16759337

申请日：2018-10-26

Applicant: BASF SE

Inventor： Thrandur HELGASON ,  Dieter HIETSCH ,  Peter HORLACHER ,  Jochen KUTSCHER ,  Selina MARZ

IPC: A21D2/26 ,  A21D13/068 ,  A21D13/80 ,  A23J3/34 ,  A23L33/18

Abstract: Use of a protein hydrolysate for the preparation of baked goods, preferably cakes, particularly fat free cakes, wherein the molecular weight of the protein hydrolysate is between 600 and 2400 Da and the solubility of the protein hydrolysate is at least 85%.