A - Human Necessities – 23 – J
Patent
A - Human Necessities
23
J
99/51
A23J 1/20 (2006.01) A23J 3/04 (2006.01)
Patent
CA 1335765
Whey protein fractions, especially alpha-lactalbumin and beta-lactoqlobulin, are produced by a process which comprises the steps of: (a) treating the whey to achieve a reduction in the spedific gravity and ionic strength of the whey to levels which should not be less than 25% of their original values; (b) adjusting the pH of the whey to a value in the range 3.80 to 5.50 by the addition of acid: the above steps being carried out in any order; (c) heating the pH-adjusted whey to a temperature in the range 55-70°C. and maintaining the whey at that temperature for a period greater than 30 seconds and sufficient to permit aggregation of a portion of the protein content of the whey; (d) cooling the whey to a temperature less than 55°C, and maintaining the whey at that temperature for a period of time sufficient to permit flocculation of the aggregated protein; (e) separating the aggerated protein containing alpha-lactalbumin from the mother liquor; and (f) optionally, recovering beta-lactoglobulin and/or other soluble proteins from the mother liguor.
566722
Borden Ladner Gervais Llp
Commonwealth Scientific And Industrial Research Organisation
LandOfFree
Whey protein fractions does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Whey protein fractions, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Whey protein fractions will most certainly appreciate the feedback.
Profile ID: LFCA-PAI-O-1166997