A fat composition for improving the thermal stability of immunoglobulin and a bovine colostrum ice cream and a method for preparing the same

By using a specific ratio of palm oil and coconut oil composition mixed with immunoglobulins from bovine colostrum, the problem of the thermal instability of immunoglobulins in ice cream processing was solved, improving their retention rate and storage stability after heat treatment, and enhancing the nutritional value of ice cream products.

CN122139821APending Publication Date: 2026-06-05INNER MONGOLIA MENGNIU DAIRY IND (GROUP) CO LTD
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Patent Information

Application Number
CN202411772851.8
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2024-12-04
Publication Date
2026-06-05

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Abstract

The present application relates to the technical field of dairy products, in particular to an oil composition for improving the thermal stability of immunoglobulin, and a colostrum ice cream and a preparation method thereof.The present application provides an oil composition capable of improving the thermal stability and storage stability of immunoglobulin, which can significantly improve the tolerance of immunoglobulin to high temperature and effectively reduce the content loss of immunoglobulin after heat treatment.Based on the oil composition, the present application develops a colostrum ice cream, which can effectively reduce the loss of immunoglobulin during the preparation and storage of the ice cream, better guarantee the content of immunoglobulin, and has good application potential while guaranteeing the stability, taste and other conventional properties of the ice cream system.
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