267results about "Food membrane process" patented technology

A soy protein product, which may be an isolate, produces transparent heat-stable solutions at low pH values and is useful for the fortification of soft drinks and sports drinks without precipitation of protein. The soy protein product is obtained by extracting a soy protein source material with an aqueous calcium salt solution to form an aqueous soy protein solution, separating the aqueous soy protein solution from residual soy protein source, adjusting the pH of the aqueous soy protein solution to a pH of about 1.5 to about 4.4 to produce an acidified clear soy protein solution, which may be dried, following optional concentration and diafiltration, to provide the soy protein product.

Oil seed protein isolates, in particular canola protein isolate, having a decreased phytic acid content is prepared by a procedure in which extraction of phytic acid from oil seed meal is inhibited during extraction of protein from the oil seed meal.

A method is provided for obtaining β-casein from skim milk. Purification of β-casein from milk is achieved through a process of microfiltration using cross-flow polymeric microfiltration membranes. Cooling of the milk prior to microfiltration results in improved separation of β-casein from the other milk serum proteins. Further filtration and demineralization of the microfiltered permeate results in enrichment of the fraction containing soluble β-casein. An integrated scheme that allows a dairy plant to continuously separate and purify β-casein is provided. Also provided is a method for obtaining cheese with improved meltability and reduced bitterness.

A soy protein product, which may be an isolate, produces transparent heat-stable solutions at low pH values and is useful for the fortification of soft drinks and sports drinks without precipitation of protein. The soy protein product is obtained by extracting a soy protein source material with an aqueous calcium salt solution to form an aqueous soy protein solution, separating the aqueous soy protein solution from residual soy protein source, adjusting the pH of the aqueous soy protein solution to a pH of about 1.5 to about 4.4 to produce an acidified clear soy protein solution, which may be dried, following optional concentration and diafiltration, to provide the soy protein product.

The present invention provides a process for preparation of highly purified mogrosides mixture from low purity mogrosides mixture. The process comprises providing a mixture of low purity mogrosides, dissolving the low purity mogrosides mixture in water or an aqueous alcohol solution to form an initial solution of mogrosides, passing the initial solution through a column system, wherein the column system comprises a plurality of columns, and each column is packed with a sorbent having different affinities to impurities and mogrosides so that one or more columns retains more mogrosides than other columns, washing the columns to remove impurities with an acidic aqueous solution, a basic aqueous solution, and an aqueous alcoholic solution successively, eluting the columns with an aqueous alcohol solution that contains higher alcohol content than the aqueous alcohol solution used in the washing step, wherein the eluate from the columns with high content of mogrosides are combined, and drying the combined eluate to obtain high purity mogrosides with the content of the total mogrosides are more than 70% (w/w). The present invention also provides a sweetener mixture and product comprising high purity mogrosides.

The present invention provides a method for processing defatted oil seeds, comprising the steps of: (a) solubilizing at least a portion of the protein contained in the oil seeds to produce suspended residual solids and a first solution comprising protein, phenolic-protein complexes, and free phenolic compounds; (b) separating at least a portion of the free phenolic compounds from the first solution and recovering a free phenolic reduced solution; and (c) treating the free phenolic reduced solution to precipitate at least a portion of the protein as a precipitated protein isolate and recovering a treated solution containing a soluble protein isolate. Novel protein products are also disclosed. Food and drink products containing the novel protein products are also disclosed.

A system, processes, and milk-based food products made from the system and processes, in which cream is separated from milk to produce an ultra-low fat milk product. The milk product is microfiltered to produce a retentate that is ready to drink and is high in protein and has no or substantially no fat. The permeate from the microfiltration process is ultrafiltered to produce a retentate that is high in protein with few other solids. The permeate may be used to provide protein fortification to other food and beverage products, and is especially useful in its liquid form for such fortification.

Pulse proteins of reduced astringency are obtained by fractionating pulse protein products which are completely soluble and heat stable in aqueous media at acid pH value of less than about 4.4 into lower molecular weight, less astringent proteins and higher molecular weight, more astringent proteins.

A corn product removal process for removing zein and/or oil from dry-milled corn. Oils and/or zein are extracted from corn using ethanol. Corn solids are separated from the ethanol, oil and zein mixture produced by extracting. Thereafter, the ethanol, oil and zein mixture is membrane filtered to restrain zein from the mixture and pass an oil and ethanol mixture. The zein and/or oil may be concentrated and purified.

The invention relates to a whey protein product having a ratio of whey protein to casein in the range from about 90:10 to about 50:50 and the total protein content of at least 20% on dry matter basis, and a method for its preparation. The product has a favourable amino acid composition and is especially suitable for athletes.

A method for making a milk protein concentrate can comprise heating a liquid milk composition at near its natural pH to a temperature that causes the whey protein in the milk to bind to the casein in the milk to form protein aggregates. After cooling, the liquid milk composition can be subjected to membrane filtration using a membrane filter having a large pore size. The protein aggregates are retained to yield a milk protein concentrate. The concentrate can be further treated to provide a concentrate having a lowered lactose content.

A polymer comprising repeat units of formulae (1) to (3) increases a dissolution rate in an alkali developer under the action of an acid.

R¹, R² and R⁵ are H or CH₃, R³ and R⁴ are H or OH, and X is a tertiary alkyl group having an adamantane structure. A resist composition comprising the inventive polymer has a sensitivity to high-energy radiation, improved resolution and minimized proximity bias and lends itself to micropatterning with electron beams or deep UV for VLSI fabrication.

The invention relates to the technical field of weight-reducing products, and specially discloses a weight-reducing meal replacement composition and a preparation method thereof. The weight-reducing meal replacement composition is composed of the following ingredients: soybean protein isolate, casein, medium-chain triglyceride, psyllium husk powder, resistant dextrin, konjac powder, chia seeds, tender barley leaf powder, isomalto-oligosaccharide, inulin, fructo-oligosaccharides, compound minerals, compound vitamins, comprehensive fruit and vegetable powder, vitamin C, curcumin, white grape powder, matcha powder and a saussurea involucrate flower culture. The weight-reducing meal replacement composition is capable of regulating glucose and lipid metabolism as well as correcting disturbanceof glucose and lipid metabolism in obese people under the premise of providing adequate proteins, minerals and trace elements for the body; moreover, the weight-reducing meal replacement composition is also capable of achieving the effects of inhibiting sugar and fat absorption, reducing cholesterol and ensuring long-lasting satiety while relatively low calorie is provided.

The invention provides protein peptide with antioxidant activity and a preparation method thereof, and belongs to the technical field of processing of aquatic-product foods. The preparation method of the protein peptide comprises the following steps of: (1) carrying out ultrasonic treatment on degreased fish serum; (2) adding compound protease to carry out enzymolysis without the need of adding acid or alkaline to regulate the pH value in the process of enzymolysis; (3) carrying out centrifugal treatment on enzymatic solution and taking supernatant for ultrafiltration; and (4) carrying out column separation on the filtrate, collecting elution peaks, and separating eluent by reversed phase high-performance liquid chromatography, thereby obtaining the protein peptide. The preparation method is simple in operation and is suitable for industrial production; acid or alkaline is not needed for regulating the pH value in the preparation process, no any additive is added, the functional characteristics of the product can be better remained, the product yield is high, the flavor is good, and the prepared protein peptide has excellent antioxidant function and can be widely applied in manufacture of specially-needed foods and nutritional foods.

Whey protein materials such as whey from cheese making processes, whey protein concentrates, and whey protein isolates, are deflavored by adjusting the pH of an aqueous composition of such whey protein materials to about 8.0 to about 12 using membrane electrodialysis to solubilize the whey proteins and to release the flavoring compounds and thereafter passing the pH-adjusted composition to an ultrafiltration membrane having a molecular weight cutoff up to about 50,000 Daltons under conditions at which the flavoring compounds pass through the membrane, leaving the retained whey protein material with improved flavor. the membrane, leaving the retained whey protein material with improved flavor.

Improved processes are provided for preparing ACE inhibitory peptide containing hydrolysates from a plant material such as a seed meal or flour. In one embodiment, the seed meal or flour is extracted with an organic solvent prior to digestion. Also provided are ACE inhibitory peptides Val-Ser-Val and Phe-Leu.

The invention discloses a phenolic extract of stevia rebaudiana and application of the phenolic extract in anti-inflammatory products, and belongs to the technical field of plant extracts. Main components of the phenolic extract of stevia rebaudiana disclosed by the invention are chlorogenic acid and flavonoid compounds. The phenolic extract of stevia rebaudiana can significantly inhibit xylene-induced ear swelling and carrageenin-induced paw swelling, inhibit LPS-induced macrophage NO release, can decrease the content of inflammatory factor NO in serum, and has good anti-inflammatory activity; the phenolic extract of stevia rebaudiana provided by the invention has advantages of rich source of raw materials, easy industrialization, no toxic or side effect and the like, and has broad development and application prospects as anti-inflammatory products.

The invention relates to a process for the treatment of animal skim milk and for the production of an infant formula base product from animal skim milk, which process is highly efficient and cost effective, as only membrane filtration techniques, such as microfiltration and ultrafiltration, are required. By carefully controlling the process parameters, a product is obtained in which most of the major components are within the desired range for an infant formula base product. The invention also relates to products obtainable by the process according to the invention.

Oil seed protein isolates, particularly canola protein isolate, are produced at a high purity level of at least about 100 wt % (Nx6.25) by a process wherein oil seed protein is extracted from oil seed meal, the resulting aqueous protein solution is concentrated to a protein content of at least about 200 g/L and the concentrated protein solution is added to chilled water having a temperature below about 15 DEG C. to form protein micelles, which are settled to provide a protein micellar mass (PMM). The protein micelar mass is separated from supernatant and may be dried. The supernatant may be processed to recover additional oil seed protein isolate by concentrating the supernatant and then drying the concentrated supernatant, to produce a protein isolate having a protein content of at least about 90 wt %. The concentrated supernatant may be mixed in varying proportions with at least part of the PMM and the mixture dried to produce a protein isolate having a protein content of at least about 90 wt %.

The invention provides oyster meat nutrition powder and a preparation method thereof. The preparation method comprises the following steps: pre-treating raw materials, homogenizing at high pressure, carrying out enzymolysis, carrying out ultrasonic treatment, carrying out ultra-filtration, spraying and drying and the like. According to the preparation method, an enzymolysis biochemical technology and a physical technology are combined; compared with a traditional enzymolysis method, the preparation method has the advantages that the enzymolysis efficiency is improved; meanwhile, before the enzymolysis, high-pressure homogenization is added and the yield of products is increased; the utilization rate of raw materials is improved; after the enzymolysis, the ultrasonic treatment and the ultra-filtration are utilized so that the purity of nutritional ingredients in oyster powder is improved. The preparation method adopts a simple process; the oyster meat nutrition powder obtained by ultrasonic enzymolysis is rich in the nutritional ingredients including protein, fat, polysaccharides and the like; the oyster meat nutrition powder has multiple effects of lowering blood pressure, resisting oxidization and the like and is beneficial to being absorbed by a human body; the oyster meat nutrition powder has good solubility, is convenient to eat, is stable in product quality and is beneficial to industrial production.