公开(公告)号：WO0197629A3

公开(公告)日：2002-08-15

申请号：PCT/US0119829

申请日：2001-06-21

Applicant: PROCTER & GAMBLE

Inventor： VILLAGRAN FRANCISCO VALENTINO ,  DRIA GLENN JAMES ,  YOUNG HERBERT THOMAS ,  BAUGHMAN JOHN M ,  CHEN JING

IPC: A23F5/24 ,  A23J3/00 ,  A23J3/08 ,  A23J3/16 ,  A23L1/307 ,  A23L2/62 ,  A23L2/66 ,  A23J1/00 ,  A23C21/00 ,  A23D7/015 ,  A23J3/04 ,  A23J3/14 ,  A23L1/305

CPC classification number: A23F3/163 ,  A23F5/243 ,  A23J3/08 ,  A23J3/16 ,  A23L2/66 ,  A23L33/20 ,  A23V2002/00 ,  A23V2200/14 ,  A23V2300/08 ,  A23V2200/124 ,  A23V2250/54 ,  A23V2250/54252

Abstract: Insoluble, denatured, heat-stable protein particles are used in food and beverage products. The particles are easily dispersible in aqueous solutions and take the form of substantially non-aggregated macro-colloids. In a hydrated state the preferred mean diameter particle size distribution of the insoluble, denatured, heat-stable particles ranges from about 0.1 microns to about 3.0 microns, with less than about 5 percent of the total number of particles exceeding about 3.0 microns in diameter. The majority of the particles are substantially spheroidal in shape and have a substantially smooth, emulsion-like organoleptic character similar to that of high-calorie fats and oils. Additionally, these particles have a degree of protein insolubility of at least about 80%, which provides processing advantages during heat treatment.

Abstract translation: 不溶性，变性，热稳定蛋白质颗粒用于食品和饮料产品。 颗粒易于分散在水溶液中并采取基本上非聚集的大分子胶体的形式。 在水合状态下，不溶性，变性的热稳定颗粒的优选平均直径粒径分布范围为约0.1微米至约3.0微米，其中小于直径总计超过约3.0微米的颗粒总数的约5％。 大部分颗粒的形状基本上是球形的，并且具有类似于高卡路里脂肪和油的基本平滑的类似乳液的感官特征。 此外，这些颗粒具有至少约80％的蛋白质不溶性程度，这在热处理中提供了加工优点。

公开(公告)号：WO1992020239A1

公开(公告)日：1992-11-26

申请号：PCT/CA1992000210

申请日：1992-05-19

Applicant: AULT FOODS LIMITED

Inventor： AULT FOODS LIMITED ,  ASHER, Yashavantkumar, Jayasinh ,  MOLLARD, Martha, Ann ,  THOMSON, Suzette ,  MAURICE, Terry, J. ,  CALDWELL, Karen, B.

IPC: A23J03/08

CPC classification number: A23G9/40 ,  A23C9/1307 ,  A23C13/16 ,  A23J1/205 ,  A23J3/08 ,  A23L23/00 ,  A23L27/66 ,  A23L33/19 ,  A23V2002/00 ,  A23V2300/08 ,  A23V2300/34

Abstract: Whey protein products having a proportion of their heat denaturable whey proteins denatured using a controlled heating procedure. The products have improved organoleptic characteristics and are useful in the production of a variety of food products especially dairy products such as ice cream.

Abstract translation: 乳清蛋白质产品具有一定比例的热可耐干扰乳清蛋白，使用受控加热程序变性。 该产品具有改善的感官特征，并且可用于生产各种食品，特别是乳制品如冰淇淋。

公开(公告)号：WO0197629A8

公开(公告)日：2003-11-06

申请号：PCT/US0119829

申请日：2001-06-21

Applicant: PROCTER & GAMBLE

Inventor： VILLAGRAN FRANCISCO VALENTINO ,  DRIA GLENN JAMES ,  YOUNG HERBERT THOMAS ,  BAUGHMAN JOHN M ,  CHEN JING

IPC: A23F5/24 ,  A23J3/00 ,  A23J3/08 ,  A23J3/16 ,  A23L1/307 ,  A23L2/62 ,  A23L2/66 ,  A23J1/00 ,  A23C21/00 ,  A23D7/015 ,  A23J3/04 ,  A23J3/14 ,  A23L1/305

CPC classification number: A23F3/163 ,  A23F5/243 ,  A23J3/08 ,  A23J3/16 ,  A23L2/66 ,  A23L33/20 ,  A23V2002/00 ,  A23V2200/14 ,  A23V2300/08 ,  A23V2200/124 ,  A23V2250/54 ,  A23V2250/54252

Abstract: Insoluble, denatured, heat-stable protein particles are used in food and beverage products. The particles are easily dispersible in aqueous solutions and take the form of substantially non-aggregated macro-colloids. In a hydrated state the preferred mean diameter particle size distribution of the insoluble, denatured, heat-stable particles ranges from about 0.1 microns to about 3.0 microns, with less than about 5 percent of the total number of particles exceeding about 3.0 microns in diameter. The majority of the particles are substantially spheroidal in shape and have a substantially smooth, emulsion-like organoleptic character similar to that of high-calorie fats and oils. Additionally, these particles have a degree of protein insolubility of at least about 80%, which provides processing advantages during heat treatment.

Abstract translation: 不溶性，变性，热稳定蛋白质颗粒用于食品和饮料产品。 颗粒易于分散在水溶液中并采取基本上非聚集的大分子胶体的形式。 在水合状态下，不溶性，变性的热稳定颗粒的优选平均直径粒径分布范围为约0.1微米至约3.0微米，其中小于直径总计超过约3.0微米的颗粒总数的约5％。 大部分颗粒的形状基本上是球形的，并且具有类似于高卡路里脂肪和油的基本平滑的类似乳液的感官特征。 此外，这些颗粒具有至少约80％的蛋白质不溶性程度，这在热处理中提供了加工优点。

公开(公告)号：WO1994012053A1

公开(公告)日：1994-06-09

申请号：PCT/JP1993001729

申请日：1993-11-26

Applicant: MORINAGA MILK INDUSTRY CO., LTD. ,  SHIMAMURA, Seiichi ,  TAMURA, Yoshitaka ,  MIZOTA, Terruhiko ,  KAWAGUCHI, Yasushi ,  NAGASAKO, Yoko ,  OCHI, Hiroshi

Inventor： MORINAGA MILK INDUSTRY CO., LTD.

IPC: A23J01/20

CPC classification number: C12Y304/00 ,  A23J1/205 ,  A23J3/343 ,  A23V2002/00 ,  A23V2300/08 ,  A23V2300/30

Abstract: A whey protein with a phosphorus content reduced to 0.15 mg or less per gram of the protein, a process for the production thereof, a hydrolyzate of a highly purified low-phosphorus whey protein, and a process for the production thereof. The low-phosphorus whey protein is produced by adjusting the pH of a whey protein solution to 4 or below and bringing the solution into contact with a cation-exchange resin and an anion-exchange resin successively to thereby reduce the phosphorus content to 0.15 mg or less per gram of the protein. The hydrolyzate of the highly pure low-phosphorus whey protein is obtained by hydrolyzing the low-phosphorus whey protein with protease.

Abstract translation: 磷含量降低至每克蛋白质0.15mg以下的乳清蛋白，其制造方法，高纯度低磷乳清蛋白质的水解物及其制造方法。 通过将乳清蛋白溶液的pH调节至4以下，并使溶液依次与阳离子交换树脂和阴离子交换树脂接触，从而将磷含量降低至0.15mg或 每克蛋白质较少。 通过用蛋白酶水解低磷乳清蛋白来获得高纯度低磷乳清蛋白的水解产物。

公开(公告)号：WO02049442A1

公开(公告)日：2002-06-27

申请号：PCT/GB2001/005648

申请日：2001-12-19

IPC: A23C21/08 ,  A23C21/10 ,  A23J3/00 ,  A23J3/08 ,  A23L27/60 ,  A23L33/20 ,  A23C1/04 ,  A23C21/00 ,  A23J1/08 ,  A23J1/20 ,  A23J3/04 ,  A23L1/24 ,  A23L1/307

CPC classification number: A23J3/08 ,  A23C21/08 ,  A23C21/10 ,  A23J3/04 ,  A23L27/60 ,  A23L27/66 ,  A23V2002/00 ,  A23V2200/222 ,  A23V2300/08 ,  Y10S426/804 ,  A23V2200/124 ,  A23V2250/54252 ,  A23V2250/5428 ,  A23V2250/628 ,  A23V2250/194

Abstract: The present invention provides a method for the manufacture of a fat replacement material suitable for use in the manufacture of food products. The method comprises the steps of: a) providing a substantially homogeneous aqueous fluid containing albumin and at least one stabilizer selected from a sugar and salt; b) subjecting the fluid to a controlled heat treatment at a temperature and for a period of time not less and not greater than that sufficient for obtaining from 50 to 100% denaturation of the albumin; and c) spray drying of the heat treated fluid. The invention also provides a fat replacement material comprising a spray dried powder comprising an intimate admixture of 1 part by weight of from 50 to 100 % denatured albumin, and from 3 to 100 parts by weight of at least one stabilizer selected from a sugar and salt. The material of the invention has excellent emulsifying properties as well as improved heat stability and resistance to acid conditions.

Abstract translation: 本发明提供一种制造适用于制造食品的脂肪替代材料的方法。 该方法包括以下步骤：a）提供含有白蛋白和至少一种选自糖和盐的稳定剂的基本均匀的含水流体; b）在温度和时间不少于并且不大于足以获得白蛋白变性50-100％的温度下对流体进行受控热处理; 和c）热处理流体的喷雾干燥。 本发明还提供一种脂肪替代材料，其包含喷雾干燥的粉末，其包含1重量份的50至100％变性白蛋白的紧密混合物，和3至100重量份的至少一种选自糖和盐的稳定剂 。 本发明的材料具有优异的乳化性能以及改善的热稳定性和耐酸性条件。

公开(公告)号：WO00048473A1

公开(公告)日：2000-08-24

申请号：PCT/DE2000/000367

申请日：2000-02-06

IPC: A23C19/082 ,  A23G9/32 ,  A23G9/40 ,  A23G9/52 ,  A23J3/08 ,  A23L1/00 ,  A23P30/40 ,  A23C21/00 ,  A23G9/02 ,  A23P1/16

CPC classification number: A23G9/40 ,  A23C19/082 ,  A23G9/52 ,  A23G2200/12 ,  A23J3/08 ,  A23P30/40 ,  A23V2002/00 ,  Y10S530/833 ,  A23V2300/08

Abstract: The invention relates to a method for preparing a concentrate of denatured whey protein aggregate preferably having a mean aggregate size (median) of between 1 and 4 mu m. Said method consists of the following steps: a) an aqueous solution enriched to a maximum protein content of 4 % by weight, containing whey protein and having a pH of between 5.0 and 7.0 is thermally denatured to >/= 80 %, in relation to the protein content, under substantially non-shear conditions at a temperature of between 75 and 150 DEG C and by means of a holding period; and b) the resulting product is concentrated, preferably to a denatured whey protein concentration of between 5 and 20 %.

Abstract translation: 本发明提供一种生产变性的乳清蛋白聚集体的浓缩物，优选为具有1〜4微米范围内的平均聚集体尺寸（中位数），其包含a）一种富集到的最多4重量％的蛋白质含量的步骤 通过热姿态基于蛋白质> / = 80％是指含有在75至150℃下的范围内的温度具有基本非剪切条件下的pH值在5.0至7.0范围内乳清蛋白水溶液，热变性 是和b）中，然后进行浓缩步骤，优选表示5至20％之间的变性乳清蛋白的浓度。

公开(公告)号：WO2016096929A1

公开(公告)日：2016-06-23

申请号：PCT/EP2015/079903

申请日：2015-12-15

Applicant: ANABIO TECHNOLOGIES LIMITED

Inventor： BLEIEL, Sinead ,  KENT, Robert

IPC: A23J3/14 ,  A23J3/26 ,  A23L5/00 ,  A23L5/30

CPC classification number: A23J3/26 ,  A23J1/14 ,  A23J3/14 ,  A23L5/32 ,  A23P10/30 ,  A23P30/20 ,  A23V2002/00 ,  A23V2250/548 ,  A23V2300/08 ,  A23V2300/16

Abstract: A method of producing a denatured pea protein solution comprises the steps of mixing pea protein with an alkali solvent to provide a 1-10% pea protein solution (w/v) having a pH of at least 10, resting the pea protein solution for at least 15 minutes, heating the pea protein solution under conditions sufficient to heat-denature the pea protein without causing gelation of the pea protein solution, and rapidly cooling the denatured pea protein solution to prevent gelation, wherein at least 90% of the pea protein in the denatured pea protein solution is soluble. Also described is a method of producing microparticles having a denatured pea protein matrix, the method comprising the steps of providing a denatured pea protein solution according to the invention, treating the denatured pea protein solution to form microdroplets; and cross-linking and chelating the droplets to form microparticles.

Abstract translation: 生产变性豌豆蛋白溶液的方法包括以下步骤：将豌豆蛋白与碱性溶剂混合以提供pH至少为10的1-10％豌豆蛋白溶液（w / v），将豌豆蛋白溶液置于 至少15分钟，在足以使豌豆蛋白热变性而不引起豌豆蛋白溶液凝胶化的条件下加热豌豆蛋白溶液，并迅速冷却变性豌豆蛋白溶液以防止凝胶化，其中至少90％的豌豆蛋白质 变性豌豆蛋白溶液是可溶的。 还描述了生产具有变性豌豆蛋白质基质的微粒的方法，所述方法包括以下步骤：提供根据本发明的变性豌豆蛋白溶液，处理变性豌豆蛋白溶液以形成微滴; 并交联并螯合液滴以形成微粒。

公开(公告)号：WO2015161105A1

公开(公告)日：2015-10-22

申请号：PCT/US2015/026222

申请日：2015-04-16

Applicant: SAVAGE RIVER, INC. dba BEYOND MEAT

Inventor： ANDERSON, David ,  FULLER, Justin ,  GEISTLINGER, Timothy

IPC: A23J3/14 ,  A23L1/302 ,  A23L1/304

CPC classification number: A23J3/227 ,  A23J3/14 ,  A23V2002/00 ,  A23V2250/1578 ,  A23V2250/1592 ,  A23V2250/1868 ,  A23V2250/187 ,  A23V2250/548 ,  A23V2250/706 ,  A23V2300/08 ,  A23V2300/16 ,  A23V2300/41

Abstract: Provided are nutrient-dense meat structured protein products providing complete sources of protein and essential nutrients. Also provided are methods and processes for producing such nutrient-dense meat structured protein products. Also provided are nutrient-dense condiments that can be packaged with meat structured protein products or nutrient- dense meat structured protein products.

Abstract translation: 提供营养密集的肉结构蛋白质产品，提供蛋白质和必需营养素的完整来源。 还提供了用于生产这种营养稠密肉结构蛋白产品的方法和方法。 还提供了可与肉结构蛋白质产品或营养密集的肉结构蛋白质产品一起包装的营养密集调味品。

公开(公告)号：WO2013119384A1

公开(公告)日：2013-08-15

申请号：PCT/US2013/022550

申请日：2013-01-22

Applicant: PEPSICO, INC.

Inventor： GIVEN, JR., Peter, S. ,  TROMP, Robert, Hans

IPC: A23L1/305 ,  A23P1/04 ,  A23L1/00 ,  A23L1/0524 ,  A61K9/50

CPC classification number: A61K9/5052 ,  A23L2/54 ,  A23L2/68 ,  A23L29/231 ,  A23L33/12 ,  A23L33/17 ,  A23P10/30 ,  A23V2002/00 ,  A61K9/5036 ,  A23V2200/224 ,  A23V2250/1882 ,  A23V2250/5072 ,  A23V2250/50722 ,  A23V2250/54 ,  A23V2300/08

Abstract: The present invention discloses microcapsules that are stable in acidic aqueous systems. The microcapsules may be utilized to protect a hydrophobic substance. The microcapsules may be utilized in acidic food products. The microcapsule includes at least one hydrophobic substance and a layer around the at least one hydrophobic substance. The layer includes protein aggregates and a negatively charged polymer having blockwise charges, such as pectin. Methods for producing the microcapsules are also disclosed here.

Abstract translation: 本发明公开了在酸性水性体系中稳定的微胶囊。 微胶囊可用于保护疏水性物质。 微胶囊可用于酸性食品中。 微胶囊包括至少一种疏水性物质和至少一种疏水性物质周围的层。 该层包括蛋白质聚集体和具有阻断电荷的带负电荷的聚合物，例如果胶。 这里也公开了制造微胶囊的方法。

公开(公告)号：WO01097629A2

公开(公告)日：2001-12-27

申请号：PCT/US2001/019829

申请日：2001-06-21

IPC: A23F5/24 ,  A23J3/00 ,  A23J3/08 ,  A23J3/16 ,  A23L1/307 ,  A23L2/62 ,  A23L2/66 ,  A23J300

CPC classification number: A23F3/163 ,  A23F5/243 ,  A23J3/08 ,  A23J3/16 ,  A23L2/66 ,  A23L33/20 ,  A23V2002/00 ,  A23V2200/14 ,  A23V2300/08 ,  A23V2200/124 ,  A23V2250/54 ,  A23V2250/54252

Abstract: Insoluble, denatured, heat-stable protein particles are used in food and beverage products. The particles are easily dispersible in aqueous solutions and take the form of substantially non-aggregated macro-colloids. In a hydrated state the preferred mean diameter particle size distribution of the insoluble, denatured, heat-stable particles ranges from about 0.1 microns to about 3.0 microns, with less than about 5 percent of the total number of particles exceeding about 3.0 microns in diameter. The majority of the particles are substantially spheroidal in shape and have a substantially smooth, emulsion-like organoleptic character similar to that of high-calorie fats and oils. Additionally, these particles have a degree of protein insolubility of at least about 80%, which provides processing advantages during heat treatment.

Abstract translation: 不溶性，变性，热稳定蛋白质颗粒用于食品和饮料产品。 颗粒易于分散在水溶液中并采取基本上非聚集的大分子胶体的形式。 在水合状态下，不溶性，变性的热稳定颗粒的优选平均直径粒径分布范围为约0.1微米至约3.0微米，其中小于直径总计超过约3.0微米的颗粒总数的约5％。 大部分颗粒的形状基本上是球形的，并且具有类似于高卡路里脂肪和油的基本平滑的类似乳液的感官特征。 此外，这些颗粒具有至少约80％的蛋白质不溶性程度，这在热处理中提供了加工优点。