A - Human Necessities – 23 – L
Patent
A - Human Necessities
23
L
A23L 3/015 (2006.01) A23J 3/08 (2006.01) A23L 2/68 (2006.01)
Patent
CA 2522879
The present invention describes a method of enhancing clarity and/or stability properties of a protein-containing liquid or gel, comprising subjecting said liquid or gel to a pressure treatment of 100 Mpa or greater. Preferred proteins useful in the invention are whey protein isolates and whey protein concentrates. The methods of the invention may be used to improve the clarity and/or stability properties of fruit juices, vegetable juices, protein concentrates and protein syrups.
La présente invention concerne un procédé destiné à améliorer les propriétés de transparence et/ou de stabilité d'un liquide ou d'un gel contenant des protéines, qui consiste à soumettre ledit liquide ou gel à un traitement sous pression d'au moins 100 Mpa. Des protéines préférées de l'invention sont des isolats protéiques de lactosérum et des concentrés protéiques de lactosérum. Les procédés de l'invention peuvent être mis en oeuvre pour améliorer les propriétés de transparence et/ou de stabilité de jus de fruits, de jus de légumes, de concentrés protéiques ou de sirops protéiques.
Carroll Tim
Chen Ping
Fletcher Katrina
New Zealand Dairy Board
Smart & Biggar
LandOfFree
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