BRPI1016104A8 - Produto de leite e processo - Google Patents

Produto de leite e processo

Info

Publication number
BRPI1016104A8
BRPI1016104A8 BRPI1016104A BRPI1016104A BRPI1016104A8 BR PI1016104 A8 BRPI1016104 A8 BR PI1016104A8 BR PI1016104 A BRPI1016104 A BR PI1016104A BR PI1016104 A BRPI1016104 A BR PI1016104A BR PI1016104 A8 BRPI1016104 A8 BR PI1016104A8
Authority
BR
Brazil
Prior art keywords
wpc
wpi
whey protein
protein
heat
Prior art date
Application number
BRPI1016104A
Other languages
English (en)
Inventor
Edward Grant John
Jiu Wai Hii Michael
Palatasa Havea
Gilbert Wiles Peter
Original Assignee
Fonterra Cooperative Group Ltd
Edward Grant John
Jiu Wai Hii Michael
Palatasa Havea
Gilbert Wiles Peter
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=42982698&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=BRPI1016104(A8) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Fonterra Cooperative Group Ltd, Edward Grant John, Jiu Wai Hii Michael, Palatasa Havea, Gilbert Wiles Peter filed Critical Fonterra Cooperative Group Ltd
Publication of BRPI1016104A2 publication Critical patent/BRPI1016104A2/pt
Publication of BRPI1016104A8 publication Critical patent/BRPI1016104A8/pt
Publication of BRPI1016104B1 publication Critical patent/BRPI1016104B1/pt
Publication of BRPI1016104B8 publication Critical patent/BRPI1016104B8/pt

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C21/00—Whey; Whey preparations
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C1/00—Concentration, evaporation or drying
    • A23C1/04—Concentration, evaporation or drying by spraying into a gas stream
    • A23C1/05—Concentration, evaporation or drying by spraying into a gas stream combined with agglomeration granulation or coating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
    • A23C19/082—Adding substances to the curd before or during melting; Melting salts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C1/00—Concentration, evaporation or drying
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C1/00—Concentration, evaporation or drying
    • A23C1/14—Concentration, evaporation or drying combined with other treatment
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C21/00—Whey; Whey preparations
    • A23C21/04—Whey; Whey preparations containing non-milk components as source of fats or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/14—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/20—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from milk, e.g. casein; from whey
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/20—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from milk, e.g. casein; from whey
    • A23J1/205—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from milk, e.g. casein; from whey from whey, e.g. lactalbumine
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/04—Animal proteins
    • A23J3/08—Dairy proteins

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biochemistry (AREA)
  • Microbiology (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Dairy Products (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Confectionery (AREA)

Abstract

método para preparar um concentrado de proteína de soro de leite modificado seco (wpc) ou proteína de soro de leite isolada (wpi), um iogurte, um queijo concentrado, um hidrolisado de proteína de soro de leite e para aumentar o teor de proteína de gêneros alimentícios. a presente invenção refere-se a um método para preparar um concentrado de proteína de soro de leite modificado (wpc) ou proteína de soro de leite isolada (wpi) é descrito. ele envolve o fornecimento de uma solução aquosa de wpc ou wpi possuindo uma concentração de proteína de 15 a 50% (p/v), em um ph de 4,7 a 8,5; (b) tratando com calor a solução atingindo 50°c, durante algum tempo o que permite a desnaturação da proteína ocorrer; o tratamento com calor compreendendo aquecimento a solução enquanto sob condições de fluxo turbulento. no fim do tratamento com calor, o material tratado com calor pode ser prontamente transferido para uma secadora ou ser misturado com outros ingredientes. o wpc ou wpi tratado pelo calor não são submetidos a um processo de cisalhamento mecânico antes da transferência diferente do líquido que é convertido em gotículas para facilitar a secagem. o wpc modificado é útil na produção do alimento de bebida onde um alto teor de proteína é desejado sem modificações indesejáveis na textura.
BRPI1016104A 2009-04-15 2010-04-15 Método para preparar um concentrado de proteína de soro de leite modificado seco (wpc) ou proteína de soro de leite isolada (wpi), um iogurte, um queijo concentrado e um hidrolisado de proteína de soro de leite BRPI1016104B8 (pt)

Applications Claiming Priority (5)

Application Number Priority Date Filing Date Title
US16943709P 2009-04-15 2009-04-15
US61/169,437 2009-04-15
NZ583320 2010-02-15
NZ58332010 2010-02-15
PCT/NZ2010/000072 WO2010120199A1 (en) 2009-04-15 2010-04-15 Dairy product and process

Publications (4)

Publication Number Publication Date
BRPI1016104A2 BRPI1016104A2 (pt) 2017-06-13
BRPI1016104A8 true BRPI1016104A8 (pt) 2021-11-09
BRPI1016104B1 BRPI1016104B1 (pt) 2023-09-26
BRPI1016104B8 BRPI1016104B8 (pt) 2023-10-17

Family

ID=42982698

Family Applications (1)

Application Number Title Priority Date Filing Date
BRPI1016104A BRPI1016104B8 (pt) 2009-04-15 2010-04-15 Método para preparar um concentrado de proteína de soro de leite modificado seco (wpc) ou proteína de soro de leite isolada (wpi), um iogurte, um queijo concentrado e um hidrolisado de proteína de soro de leite

Country Status (14)

Country Link
US (3) US20120114795A1 (pt)
EP (1) EP2429305B1 (pt)
JP (2) JP5848237B2 (pt)
KR (1) KR20120052191A (pt)
CN (3) CN107836519A (pt)
AU (1) AU2010237074A1 (pt)
BR (1) BRPI1016104B8 (pt)
CA (1) CA2758458A1 (pt)
HK (1) HK1217411A1 (pt)
MX (1) MX2011010813A (pt)
NZ (1) NZ596439A (pt)
PL (1) PL2429305T3 (pt)
RU (1) RU2011146143A (pt)
WO (1) WO2010120199A1 (pt)

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JP2012523835A (ja) 2012-10-11
NZ596439A (en) 2013-10-25
BRPI1016104B8 (pt) 2023-10-17
JP2015171373A (ja) 2015-10-01
EP2429305A4 (en) 2015-06-24
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