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    FLAVOR-MODIFYING COMPOSITIONS CONTAINING LACTASE
    1.
    发明申请
    FLAVOR-MODIFYING COMPOSITIONS CONTAINING LACTASE 审中-公开

    公开(公告)号：WO2022268875A1

    公开(公告)日：2022-12-29

    申请号：PCT/EP2022/067001

    申请日：2022-06-22

    申请人： FIRMENICH SA

    发明人： GELIN, Jean-Luc ,  BANAVARA, Dattatreya

    IPC分类号： A23C9/12 ,  A23L27/30 ,  A23L27/00 ,  A23L29/00 ,  A23C9/1206 ,  A23L27/33 ,  A23L27/88 ,  A23L29/06

    摘要： The present disclosure relates generally to flavor-modifying compositions and their use in various comestible products, such as food products, beverage products, nutritional products, including dairy products. In some embodiments, the flavor-modifying compositions include lactase. In some embodiments, the flavor-modifying compositions include one or more sweetness enhancers. In some embodiments, the flavor-modifying compositions also include one or more flavorings, such as sweeteners, including, but not limited to, sugars, high-intensity sweeteners, or combinations thereof. In some aspects, the disclosure provides the use of such flavor-modifying compositions in various comestible compositions. Such comestible compositions include various additional components, such as animal proteins (for example, dairy proteins), non-animal proteins, and the like. Such comestible compositions can be packaged as or included in food products, beverage products, or animal feed products. In some embodiments, such products are dairy products, such as dairy-based beverages, yogurt, cheese, condensed milk, evaporated milk, powdered milk, infant formula, buttermilk, kefir, cream, creamer, custard, ice cream, gelato, frozen custard, frozen custard, cottage cheese, and the like.

    PROCESS FOR PREPARING ENZYMATICALLY-TREATED FOOD COMPOSITIONS WITH GOS AND LOW LACTOSE CONTENT AND FOOD COMPOSITIONS THEREOF
    2.
    发明申请
    PROCESS FOR PREPARING ENZYMATICALLY-TREATED FOOD COMPOSITIONS WITH GOS AND LOW LACTOSE CONTENT AND FOOD COMPOSITIONS THEREOF 审中-公开

    公开(公告)号：WO2023057540A1

    公开(公告)日：2023-04-13

    申请号：PCT/EP2022/077764

    申请日：2022-10-06

    申请人： SOCIÉTÉ DES PRODUITS NESTLÉ S.A.

    发明人： SRES, Sabine ,  LIANG, Youyun ,  JAIN, Vishist Kumar ,  VERNALDE, Clélia ,  STUCKI, Martin

    IPC分类号： A23C9/12 ,  A23C21/02 ,  A23C21/023 ,  A23C9/1206

    摘要： The invention relates to a process for preparing an enzymatically-treated food composition. A milk substrate is provided and is contacted with a beta-galactosidase having transgalactosylation activity. In particular, the beta-galactosidase having transgalactosylation activity is allowed to react for 10-360 minutes at 30-65°C and then inactivated. The milk substrate is then contacted with a lactase which is devoid of transgalactosylation activity. The lactase devoid of transgalactosylation activity is allowed to react for 10-180 minutes at 30-55°C and then inactivated. The invention also relates to an alternative process comprising a step where the beta-galactosidase and the lactase devoid of transgalactosylation activity are allowed to react simultaneously. The invention also relates to another alternative process comprising a step where the beta-galactosidase is allowed to react alone and a subsequent step where the beta-galactosidase and the lactase devoid of transgalactosylation activity are allowed to react simultaneously. The invention furthermore relates to an enzymatically-treated food composition obtained by such different processes, a food product comprising such food composition and a process for preparing such a food product.