436results about "Protein composition from milk" patented technology

The invention provides a process for preparing a dried modified whey protein concentrate. A whey protein solution is used having less than 5% total solids and a combined calcium and magnesium concentration of less than 70 mmol / kg on a dry basis and a pH of 6.0-7.5. It is heated to greater than 70° C. for up to 60 minutes to denature the whey protein. The solution is then cooled to 40° C.-60° C.; and subsequently spray dried. Alternatively a higher initial concentration of total solids may be used in an embodiment where the heating is carried out on a scraped surface heat exchanger.

Analog meat compositions produced from vegetable protein and processes for producing the analog meat compositions are described. The compositions are produced with high moisture content, low vegetable protein content, carbohydrate, and, optionally, an edible lipid material and provides a product that simulates the fibrous structure of animal meat and has a desirable meat-like moisture, texture, mouthfeel, flavor and color.

The invention relates to a nutritional intervention composition in powder form that is taken before a meal and that extends post meal satiety. The compositions of the invention are comprised of at least one protein, C12-18 fatty acids, preferably oleic acid, all of which stimulate CCK release in the body, and a source of proteinase inhibitor which acts to prevent the deactivation of CCK. The subject compositions preferably additionally contain a source of calcium and are advantageous in that they utilize a source of proteinase inhibitor as opposed to the more costly extracts. The source of proteinase inhibitor is advantageously an extract of potato, soy, or beans containing about 10 weight percent of proteinase inhibitor. The powder compositions are mixed with a suitable liquid, preferably water, prior to ingestion.

A process is described for treating an approximately neutral fluid milk composition, including milk protein concentrate and milk plus added whey, by selecting an alkali, adjusting the pH upward, heating, cooling, selecting an acid, and adjusting the pH down before ultrafiltering and, in a more preferred process, thereafter diafiltering the treated composition. Selection of the appropriate alkali, pH values, temperatures, acid, and membrane filter porosity results in improved yields of retentate proteins having selected compositions with improved utility, including a more palatable flavor, a brod range of solution viscosities, an increase in the solubility of the dried retentates in cold water to nearly 100%, and an increase in the calcium content of the membrane filtered retentate by about 50% compared to a similar retentate from standard milk. Appropriate selection of processing conditions can result in at least one filter permeate with a protein composition enriched in alpha lactalbumin, a protein that is highly beneficial for human nutrition.

Thus, a primary aspect of the present invention relates to a method for the fractionation of a protein-containing mixture wherein the protein-containing mixture is selected from the group consisting of milk, milk derived products, milk derived raw materials, vegetable derived products, vegetable derived extracts, fruit derived products, fruit derived extracts, fish derived products, and fish derived extracts, the method comprising the steps of: a) optionally adjusting the pH of the mixture; b) applying the mixture to an adsorption column comprising an adsorbent, the adsorbent comprises a particle with at least one high density non-porous core, surrounded by a porous material, the adsorbent having a particle density of at least 1.5 g / ml and a mean particle size of at most 150 μm; c) optionally washing the column; d) eluting at least one protein from the adsorbent.

An improved infant formula resulting in reduced constipation, abdominal discomfort and gastrointestinal problems, comprises at least one protein component having a phosphorus content of less than 0.75 g P / 100 g protein, and at least one lipid component that can be easily digested by an infant. Preferably, it further comprises at least one prebiotic component, and at least one viscosity-improving component. The protein fraction of the formula is preferably a hydrolysate prepared by hydrolysing a protein starting material, especially a whey protein with a combination of at least one endo- and at least one exoproteinase.

The present invention provides protein hydrolysate compositions, processes for making protein hydrolysate compositions, and food products comprising protein hydrolysate compositions. The protein hydrolysate compositions generally comprise polypeptide fragments having primarily either an arginine residue or a lysine residue at each carboxyl terminus.

The invention relates to bone health compositions comprising an acidic protein fraction of milk, to a method of producing said bone health composition, to methods of treatment comprising said bone health compositions and to medicinal uses of said bone health compositions. One broad aspect of the invention provides a bone health composition comprising an acidic protein fraction derived from milk, from a component of milk, from whey, from hydrolysates thereof, or from a combination thereof, or from a combination thereof wherein the composition does not comprise caseinoglycomacropeptide (CGMP). Another broad aspect provides a method of manufacturing the composition of the invention using anion exchange chromatography.

A tissue adhesive sealant includes a cross-linkable protein in a solution that when combined with a cross-linking agent solution including an aldehyde and amino acid containing species reactive with the aldehyde cross-links to form a seal. The sealant is well suited for bonding tissue alone or in combination with a patch. The ratio between the aldehyde and the amino acid containing species is between 20:1 and 1:1 on an aldehyde moiety:amino acid or peptide subunit molar basis. Particularly strong seals are formed when the protein and cross-linking agent are present in a molar ratio of between 15:1 and 1:1.

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.

The present invention relates to methods for producing low fat spread emulsions stabilised with dairy proteins. The water phase is stabilised by heat denatured whey proteins at low calcium concentrations. After heat treatment pH of the water phase is adjusted to neutral or acid conditions. The present invention also relates to methods for producing a whey protein product that can be used as a stabilising food ingredient.

The invention provides animal meat compositions and simulated animal meat compositions. In addition, the invention provides a process for producing structured colored protein-containing products. The process comprises co-extruding a protein-containing material and a reducing sugar under conditions of elevated temperature and pressure.

Methods for the incorporation of dairy proteins into extruded snack products to provide a good source of protein are presented. In a first aspect, direct expanded, puffed products are obtained by selecting at least one filtered protein derived from milk and controlling unwanted reactions with one or more expansion controlling agents. Through the addition of expansion controlling agents such as a calcium carbonate, the thermally-treated, dairy protein-containing dough surprisingly results in a crunchier puffed snack food product. In a second aspect, the present invention provides for the manipulation of whey protein by ensuring the protein is denatured prior to combining with additional dry ingredients to form a sheetable whey-based dough suitable for cold extrusion-type processes.

Apparatus and method for separation of milk and milk products, e.g., involving sequential separation of milk, clostrum, and whey components by cross-flow filtration. The apparatus and method in a preferred aspect employ cross-flow filtration, chromatography and fermentation to separate and fully utilize the components of milk, clostrum, and whey to generate numerous individual components, minimize waste, lower adverse environmental issues and provide enhanced economic benefits to dairy producers. A wide variety of consumer and nutraceutical products can be produced from the fractions and / or sub-fractions of milk products obtained from such separation. The invention further contemplates a methodology for selecting optimum membrane, device, and operating conditions to achieve a desired separation.

The present invention concerns methods and compositions that involve whey protein isolates. Methods of the invention include purification processes for preparing whey proteins that are substantially nondenatured across a range of pH, including their isoelectric points. As such, they have low turbidity in solution across a wide range of pH values. Whey protein isolates can be integrated into compositions and solutions that have nutritional, pharmaceutical, and other applications.

The invention discloses a production method and a device of casein and whey protein, in particular to a method and a device for producing casein and whey protein by adopting a ceramic membrane microfiltration system to separate milk. The method comprises the following steps of: pre-filtering milk; then, raising the temperature for centrifugalizing cream to obtain skim milk; pasteurizing and cooling the skim milk and entering the ceramic membrane microfiltration system; and selecting different concentration factors according to product brands, enriching trapped fluid to form casein and enriching permeate liquid to form whey protein. The separation method of the invention has the advantages of simple operation, continuous production and convenient cleaning; and the obtained casein can be directly compounded with the cream for processing and producing cheese and providing a new path for the standardized process of cream for cheese. Meanwhile, the obtained ideal whey is sterile and fat-free, has uniform contents and easy control and simplifies the process for processing the whey into a whey product with a high added value.

Microencapsulated polyphenol compositions suitable for use in food and beverage products are provided. Microencapsulation significantly reduces the astringency and / or bitterness of the polyphenol compositions and protects the polyphenol compositions from oxidation, ingredient interactions, enzymatic degradation, and the like while maintaining gastrointestinal bioavailability within the digestive system.

A milk serum protein and calcium concentrate that is useful for fortifying acidic clear or opaque, carbonated or uncarbonated soft drinks without producing a cloudy appearance in clear drinks and with minimal effect upon the flavor of the beverage. Addition of liquid or melted fat or oil to drinks so fortified produces a beverage with a milk-like appearance.

Described are the use of alpha-lactalbumin and alpha-lactalbumin enriched whey protein concentrate as a prebiotic food, food additive or food supplement, as well as methods for improving the prebiotic activity of ready-to-consume food products and such ready-to-consume food products including alpha-lactalbumin. Further, pharmaceutical compositions for the treatment of gastro-enteritis including alpha-lactalbumin as active compound are described.

The present invention relates to a texturized whey protein composition having enhanced functional properties, including, for example, enhanced viscosifying properties, enhanced emulsifying properties, and / or enhanced gelling properties. In one embodiment, the texturized whey protein composition is a supercritical fluid extrusion product derived from whey protein. The present invention also relates to a process for preparing the texturized whey protein composition, where the process involves a supercritical fluid extrusion process. The present invention further relates to various products containing the texturized whey protein composition.

The present invention relates to whey protein micelles, a process for the preparation of aggregates of the sane and particularly to their use as a delivery vehicle for active agents in the field of nutrition or cosmetics.

The invention concerns a method for obtaining a highly enriched TGF-beta protein fraction in activated form, from a liquid solution rich in proteins said to be soluble in the aqueous phase of milk and / or of whey, said method comprising the following steps; a) adjusting soluble proteins purified at a concentration between 5 and 30 g / liter of solution; b) precipitating part of the whey proteins by acidic treatment of the solution thus obtained to a pH ranging between 4 and 5.5 and at a temperature ranging between 55° C. and 68° C.; c) carrying out a microfiltration of the treated solution by diafiltration, so as to obtain respectively a microfiltration retentate and a microfiltrate; d) recuperating the microfiltration retentate containing the protein fraction highly enriched in TGF-beta; e) drying the microfiltration retentate which has been subjected to diafiltration to obtain a powder highly enriched in TGF-beta.

A method for preparing a modified whey protein concentrate (WPC) or whey protein isolate (WPI) is described. It involves (a) providing an aqueous WPC or WPI solution having a protein concentration of 15-50% (w / v), at a pH of 4.7-8.5; (b) heat treating the solution to more than 50° C., for a time that allows protein denaturation to occur; the heat treating comprising heating the solution while under conditions of turbulent flow. At the end of the heat treatment, the heat treated material may be promptly transferred to a drier or to be mixed with other ingredients. The heat-treated WPC or WPI is not subjected to a mechanical shear process prior to the transfer other than where liquid is converted into droplets to facilitate drying. The modified WPC is useful in the manufacture of food and drinks where a high protein content is desired without undesirable changes in texture.

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.

Medical foods containing glycomacroprotein and additional supplemented amounts of arginine, leucine, and optionally other amino acids, such as tyrosine, are disclosed. The medical foods can be used to provide the complete protein requirements for patients having metabolic disorders such as phenylketonuria.

Phosphopeptides containing the Ser(P) cluster sequence motif Ser(P)-Ser(P)-Ser(P)-Glu-Glu- can stabilise their own weight in amorphous calcium phosphate (ACP) [Ca3(PO4)1.87(HPO4)0.2xH2O] and amorphous calcium fluoride phosphate (ACFP) [Ca8(PO4)5FxH2O]. The amorphous phases stabilised by the phosphopeptides are an excellent delivery vehicle to co-localise Ca, F, and phosphate at the tooth surface in a slow-release amorphous form producing superior anticaries efficacy. These amorphous phases stabilised by the phosphopeptides also have utility as dietary supplements to increase calcium bioavailability and to help prevent diseases associated with calcium deficiencies.

Disclosed are cereal binder compositions having reduced carbohydrate content as compared to present carbohydrate binders. Also disclosed are methods for producing agglomerated cereal products using binders comprising a substantially gluten-free protein in combination with carbohydrate.