51 results about "Micellar casein" patented technology

The invention relates to the field of food, and provides cheese and a preparation method thereof, and the cheese comprises the following raw materials: micellar casein liquid, single cream, carbohydrates, a leavening agent, chymosin, calcium salt, table salt and water. The cheese is good in stretching softness, easy to shape, good in baking performance, good in flavor and taste and high in stability, and can be stored for at least 9 months under the refrigeration condition.

The invention provides smearing type cheese and a preparation method thereof. The smearing type cheese comprises the following raw materials: micelle casein powder, single cream, acid-treated starch, carrageenan, sodium carboxymethyl cellulose, an acidity regulator and water. The smearing type cheese is easy to smear, fine and uniform in texture, good in taste, appropriate in hardness, not prone to collapse and whey precipitation, capable of being refrigerated and stored for at least 8 months, and stable in product quality within the shelf life.

The invention discloses a preparation method of a low-mineralization whole casein recombinant micelle and a stable emulsion thereof, and belongs to the technical field of dairy product processing. The preparation method comprises the following steps: aiming at animal latex bundle-state casein ingredients, carrying out decalcification treatment by adopting ion exchange resin to obtain decalcified micelle-state casein; and regulating and controlling recombination environments such as casein concentration, ion species and addition concentration by regulating and controlling recombination modes such as ion addition sequence, addition batch, addition time interval, recombination pH and temperature, and further screening the decalcification rate of the micelle-state casein, thereby preparing the low-mineralization full-casein recombinant micelle. And the mineralization degree and the micelle structure are close to those of human casein micelles. Afterwards, anhydrous milk fat is added into the whole casein recombinant micelle solution, and emulsion with stable low-mineralization whole casein recombinant micelles is prepared; the improvement of protein and lipid digestibility and calcium bioavailability is realized, the fatty acid content of calcium soap is reduced, and the full utilization of animal milk casein is realized.

Iodized micellar casein is produced by adding, to an aqueous solution of micellar casein, crystalline potassium iodide at a ratio of 1:7-1:9; holding the mixture for 5-10 minutes; adding to the mixture crystalline potassium persulphate at a ratio of 1:8-1:12 crystalline potassium persulphate to micellar casein mass; holding the mixture for 4-8 hours at a temperature of 18-25°С and a pH of 6.5-8.9 while constantly monitoring the molecular iodine content of the solution and periodically adding portions of crystalline potassium persulphate at a ratio of 1:12-1:24 crystalline potassium persulphate to micellar casein mass to continue the iodination reaction; removing residual inorganic salts from the resulting aqueous solution by microfiltration and diafiltration, followed by sterilizing microfiltration and freeze drying or spray drying. The method makes it possible to produce iodized micellar casein that is suitable for creating products for preventing iodine deficiency and optimizing iodine metabolism and for preventing and protecting against radiation poisoning.

The present application provides a micellar casein powder, a preparation method and system thereof and a food, wherein the calcium-phosphorus ratio of the micellar casein powder is (1-1.2):1. The micellar casein powder of the present application has a calcium-phosphorus ratio similar to breast milk, low mineral content, high solubility, high nutritional value and is suitable for large-scale production.

The invention relates to a process for dephosphorylation of skim milk, ultra-filtered milk (UF milk) or micellar casein isolate (MCI) comprising (i) acidification of a skim milk, UF milk or MCI preferably not lower than pH 6.0, preferably between 6.0 and 6.7, (ii) cooling the acidified skim milk, UF milk or MCI to the temperature between 0° C. and 15° C., (iii) adding gluconate and / or maleate to the cooled skim milk, UF milk or MCI and, (iv) washing the skim milk, UF milk or MCI, to remove phosphorus, thus dephosphorylating the skim milk, UF milk or MCI, preferably to an extent that the total phosphorous content of the skim milk, UF milk or MCI is reduced with at least 20%, preferably 20-40%, more preferably 30-40% compared to the material provided to step (i). The invention also relates to dephosphorylated MPC, MPI or MCI obtainable by the process of the invention, and to a liquid heat-sterilized enteral nutritional composition comprising 2.0-3.0 kcal / ml wherein 16-35 en % is provided by protein, the combination of caloric content and relative protein caloric content selected such that there is 10-18 g / 100 ml protein, preferably 12-18 g / 100 ml protein in the composition, wherein the protein comprises micellar casein (MC), whey protein (WP) and optionally caseinate (CAS), wherein there is at least 70 wt % MC and less than 15 wt % WP, based on total protein content, and wherein the composition has a total amount of phosphorous less than 192 mg / 100 ml and / or 30-80 mg / 100 kcal, preferably at least 30-80 mg / 100 kcal, most preferably less than 192 mg / 100 ml and 30-80 mg / 100 kcal.

The present invention relates to a low fat milk cream product wherein the product is an emulsion having: (a) between 1% and 5% by weight, preferably between 2% and 4% by weight of milk protein; (b) between 5% and 20% by weight, preferably between 10% and 18% by weight of fat; (c) between 0.002 wt% and 0.3 wt% of a mineral salt, such as between 0.03 wt% and 0.3 wt% of sodium chloride and / or between 0.002 wt% and 0.02 wt% of calcium chloride; (d) optionally between 0.1% and 3% by weight of a food additive, preferably a hydrophilic colloid, and (e) between 70% and 90% by weight of water; wherein the milk protein is contributed by (i) skimmed milk powder or milk protein concentrate or micellar casein.

The invention discloses hyaluronic acid-micelle casein concentrate hybrid particles and application thereof in emulsion gel, and belongs to the field of new materials. The HA-MCC hybrid particles with excellent performance are prepared by utilizing the micelle casein concentrate and sodium hyaluronate with a certain molecular weight on the basis of a very simple, rapid and environment-friendly green industrial technology; the HA-MCC hybrid particles are used for preparing high-internal-phase emulsion gel with excellent rheological property, mechanical property and 3D printing property. The HA-MCC hybrid particles and the high internal phase emulsion gel prepared by the invention have good application prospects in various fields of food, health care products, cosmetics, daily chemical products, biological medicines and the like, and great potential is provided for combination of 3D printing and food science.

The present invention relates to a process for the dephosphorylation of skimmed milk, ultra-filtered milk (UF milk) or micellar casein isolate (MCI) comprising (i) acidifying the skimmed milk, UF milk or MCI, preferably not below pH 6.0, preferably between 6.0 and 6.7, (ii) cooling the acidified skimmed milk, UF milk or MCI to a temperature between 0 DEG C and 15 DEG C, (iii) adding gluconate and / or maleate to the cooled skimmed milk, UF milk or MCI, and (iv) washing the skimmed milk, UF milk or MCI to remove phosphorus, thereby dephosphorylating the skimmed milk, UF milk or MCI, preferably to the extent that the total phosphorus content of the skimmed milk, UF milk or MCI is reduced by at least 20%, preferably 20-40%, more preferably 30-40%, compared to the material provided to step (i). The invention also relates to a dephosphorylated MPC, MPI or MCI obtainable by the process of the invention and to a liquid enteral nutritional composition comprising 2.0-3.0 kcal / ml of heat sterilization wherein 16 en%-35 en% is provided by a protein, the combination of the calorie content and the relative protein calorie content being selected such that 10-18 g / 100 ml protein, preferably 12-18 g / 100 ml protein is present in the composition, preferably 12-18 g / 100 ml protein, preferably 12-18 g / 100 ml protein, preferably 12-18 g / 100 ml protein, preferably 12-18 g / 100 ml protein, preferably 12-18 g / 100 ml protein, preferably 12-18 g / 100 ml protein, preferably 12-18 g / 100 ml protein, preferably 12-18 g / 100 ml protein. Wherein the protein comprises micellar casein (MC), whey protein (WP) and optionally caseinate (CAS) wherein at least 70 wt% MC and less than 15 wt% WP are present, based on the total protein content, and wherein the composition has a total amount of phosphorus of less than 192 mg / 100 ml and / or 30-80 mg / 100 kcal, preferably at least 30-80 mg / 100 kcal, most preferably less than 192 mg / 100 ml and 30-80 mg / 100 kcal.

The application discloses a hyaluronic acid-micellar casein concentrate hybrid particle and application thereof in emulsion gels, and belongs to the field of new materials. The HA-MCC hybrid particle with excellent performance is prepared by using micellar casein concentrate and sodium hyaluronate with a certain molecular weight based on a green industrial technology which is very simple, fast and environment-friendly. The high internal phase emulsion gel with excellent rheological performance, mechanical performance and 3D printing performance is prepared by using the HA-MCC hybrid particle. The HA-MCC hybrid particle and the high internal phase emulsion gel prepared by the application have good application prospects in various fields such as food, health products, cosmetics, daily chemical products and biological medicines, and provide great potential for the combination of 3D printing and food science.

A (first) volume of compounds from group (15) comprising dairy-derived cream, liquid vegetable fat and water is mixed (4) with a (second) volume of emulsified micellar casein (3) obtained from skim milk (5) comprising casein, chemically treated (11) to solubilize the mineral elements of the casein, and membrane filtered (8, 9) to obtain a cooking cream or creamer.

A method for co-separating κ-casein and β-casein to simulate the composition of human milk casein, relating to the technical field of dairy product processing. A micellar casein concentrate (MCC) solution is used as a raw material, selective calcium precipitation technology under alkaline environment or weak alkaline environment conditions is used, and the starting position of a low-temperature step and key process parameters in steps such as complexation of casein and calcium, low-temperature, precipitation of αs-casein, and precipitation of κ-casein and β-casein are finely adjusted and combined, to achieve co-separation of κ-casein and β-casein.

[Problem] There is a demand for a protein-rich food having excellent protein quality and quantity and a texture required in the market, and having excellent flavor. [Solution] The problem is solved by providing a protein-rich food having a total protein content of 10 g or more per 100 g and contains (A) a soybean protein and (B) a micellar casein protein, wherein the content of the soybean protein to the total protein mass is 2-70 mass%.

To provide a method for preparing a cheese-like product stable to cooking and / or baking.SOLUTION: A) providing a liquid composition having a dry matter content of 34% w / w, a protein content of 12% w / w, a micellar casein content of 8% w / w, wherein the liquid composition has a pH in the range of 4.8 to 7.0 and a ratio of whey protein to micellar casein of 12:88 to 0:100, b) adding a milk clotting enzyme to coagulate the liquid composition, c) optionally cutting the coagulated composition, d) subjecting the coagulated composition from step b) or c) to heating to obtain a core temperature of the coagulated composition of at least 70 °C, and e) cooling the heat-treated coagulated composition, wherein the cooking and / or baking stable cheese-like product is the coagulated composition obtained in step d) or e).SELECTED DRAWING: Figure 1

The invention relates to a process for the separation of whey protein and casein from milk wherein a) through addition of an acidic aqueous composition comprising a weak organic acid and / or dissolved gaseous CO2 to the milk; and / or b) by injection of gaseous CO2 into the milk, to obtain an acidified milk which is subjected to filtration. The invention further relates to a micellar casein isolate (MCI) obtainable by the process and a nutritional composition comprising the MCI obtainable by the process.

A (first) volume of a compound, of a group (15) comprising cream from milk, a vegetable fat in the liquid state and water, is mixed (4) with emulsifying micellar caseins (3), obtained from a (second) volume of skimmed milk (5), with caseins, which has been subjected to a chemical treatment (11) to solubilize the mineral elements of the caseins and to a membrane filtration (8, 9), to obtain a culinary cream or a creamer, the membrane filtration being without any microfiltration.

A food or beverage product with improved texture and mouthfeel. The food or beverage product includes aggregated proteins comprising micellar casein and whey protein aggregates. The product has a pH of 6.1-7.1, a concentration of 6-40 wt. % milk solids, a casein to whey protein ratio of 90 / 10-60 / 40, and a concentration of 3-8 mM free divalent cations. The agglomerates have a size of 5-50 microns mean diameter D(4,3) as measured by laser diffraction.

The present invention pertains to a new method of producing butter-like products based on warm shearing of liquid, high fat concentrates of milk fat globules, which liquid concentrates contain a significant amount of micellar casein. The invention furthermore pertains to the novel butter-like products as such and uses of the novel butter-like products.

The present invention relates to the preparation of vegetarian food products, i.e. composed of dairy and plant-based ingredients (including mushrooms) and having organoleptic properties similar to those of meat products, and which comprise: - from 35 to 80% by weight of hard cheese with a protein content of 20 to 40% by weight and a whey proteins / micellar caseins ratio of between 1:99 and 18:82; - from 20% to 65% by weight of minimally processed or unprocessed plant materials.

Micellar solutions comprising isolated non-human beta-casein and isolated non-human kappa-casein and substantially free of alpha S-casein artificial casein micelles, including methods of making the same, methods of coagulating the same, and compositions comprising the same; a method of preparing a curd composition from kappa-casein (whether phosphorylated, dephosphorylated or non-phosphorylated) with or without beta-casein (whether phosphorylated, dephosphorylated or non-phosphorylated) for use in the manufacture of downstream derivative products, such as cheese having functional characteristics comparable to equivalent products produced from milk; casein and protein emulsions of non-animal origin, curd compositions and cheese products and methods of producing the same; and a method of treating non-micellar casein to form a Parefirata style cheese product, such as a mozzarella style cheese product, comprising treating dephosphorylated casein or caseinate with a transglutaminase, in combination with oil or fat to form an emulsion useful for forming a cheese product, and treating non-micellar casein to form a Parefirata style cheese product, such as a mozzarella style cheese product. The cheese products may be processed using an acid-induced or chymosin-induced coagulation, such as acid-induced or chymosin-induced coagulation, and using standard cheese processing steps to produce different styles of cheese products.

A foaming liquid creamer contains (i) water; (ii) at least one of micellar casein or sodium caseinate; (iii) at least one carbohydrate source; (iv) at least one lipid; (v) at least one buffer salt; (vi) at least one stabilizer; (vii) at least one sweetener; and (viii) at least one emulsifier. The carbohydrate source may include glucose syrup, preferably glucose syrup DE 25-29. The buffer salt may include dipotassium phosphate. The stabilizer may include at least one of carrageenan, carboxymethyl cellulose (CMC), or microcrystalline cellulose (MCC). The lipid may include coconut oil. The at least one emulsifier may include mono- and di-glycerides. The sweetener may include at least one of sucralose or acesulfame. The foaming liquid creamer may also contain a flavor. Another foaming liquid creamer contains (i) water; (ii) at least one of non-fat milk solids or milk fat; and (iii) sugar. Another aspect is an aerosol packaging which includes one of these foaming liquid creamers in a pressurized container, and the aerosol packaging has an actuator nozzle.

The present invention pertains to high protein, micellar casein-containing nutritional liquids enriched with catechin-compounds and a method of their production. The invention particularly provides such high protein liquids having a reduced viscosity and a reduced tendency to cold-gelation.

The invention belongs to the technical field of dairy product processing, and particularly relates to high-protein high-dietary-fiber flavored yoghourt and a preparation method thereof. The yoghourt is prepared from the following raw materials: a protein system, a fiber system, a sweet system and a flavor system, wherein the protein system is composed of micelle casein and whey protein isolate according to a mass ratio of 3: (1-3); the fiber system is composed of short-chain inulin and oat beta-glucan according to the mass ratio of 2: (1-3); the sweet system consists of erythritol and stevioside in a mass ratio of 10: (1-5); the flavor system is composed of a natural vanilla extract and a fermented frankincense base material according to a mass ratio of 2: (1-2). The fermented milk product prepared by the method not only inherits all nutritional advantages and clean label characteristics of the original flavor, but also realizes a major breakthrough in sensory experience through precise application of natural flavor and a cold mixing process. The authenticity of the natural flavor and the excellent peculiar smell masking effect are fully verified by sensory evaluation.

The invention provides a protein-based modifier, application thereof and a preparation method of whole-wheat bread, and relates to the technical field of dairy products. The protein-based modifier comprises modified micelle casein powder, a calcium and magnesium ion chelating agent and a pH regulator, the solubility of the modified micelle casein powder in water is 30-60%, the content of the modified micelle casein powder in the protein-based modifier is 90 wt% or above, and the solubility of the protein-based modifier in water is 45-55%; the pH value of an aqueous solution of the protein-based modifier is 8.0-10.5. Modified micelle casein powder, a calcium and magnesium ion chelating agent and a pH regulator are utilized to synergistically construct a semi-dissolving functional system, soluble functional components are migrated to the surface to form a heat-resistant thin film in the baking process, insoluble functional components form a stable protein cross-linked network structure in the interior, the bread core texture is reshaped, and the heat resistance of the bread core is improved. Unification of fineness and softness of the bread core and crispness and scorch aroma of the bread skin is realized.

The invention belongs to the technical field of dairy product processing, and relates to a method for preparing high-protein yoghourt by using casein modified by phosphate. According to the method, micelle casein is modified by phosphate to form a compact gel network structure, so that the texture and the stability of the yoghourt are improved under the condition that a thickening agent is not used. The preparation method comprises the following specific steps: dissolving whole milk powder in water, adding micellar casein powder and phosphate, stirring, and carrying out cooling hydration; preheating and homogenizing treatment; sterilizing and cooling; inoculating a leavening agent for fermentation, and refrigerating to obtain the high-protein yoghourt. The protein concentration of the yoghurt is greater than 5.0 g / 100mL, and the yoghurt is good in water holding capacity, gel strength and rheological property. Along with the increase of the concentration of casein and phosphate, the water holding capacity and gel strength of the yogurt are improved, and the yogurt is relatively high in apparent viscosity, has an elastic modulus greater than a viscous modulus, is good in texture and consistency, can provide a thick taste, not only simplifies a burdening table, but also meets the requirements of consumers on cleaning labels and high-protein products.

The invention relates to the medical and food industries, and more particularly to a composition for preventing iodine deficiency and optimizing iodine metabolism. The claimed composition for preventing iodine deficiency and optimizing iodine metabolism comprises, as an active agent, iodized micellar casein in an amount equivalent to 1-50 µg of iodine per kilogram of body weight per serving, in combination with a pharmaceutically acceptable carrier. The invention makes it possible to produce an effective composition that is highly soluble and exhibits long-term storage stability.

The invention provides frozen cheese and a preparation method thereof. The frozen cheese comprises micellar casein powder, fresh cheese, guava jam, sugar raw materials except lactose, single cream, butter, yolk liquid and water. The frozen cheese is fine and smooth in taste, free of granular sensation, moderate in ice crystal size, high in protein, easy to melt, rich in frankincense, complete in shape during storage, free of obvious change in ice crystal size and stable in quality.

This application discloses a cheese spread and a method for preparing the same. The cheese spread comprises micellar casein powder, cream, acid-treated starch, carrageenan, sodium carboxymethyl cellulose, an acidity regulator, and water. The cheese spread is easy to spread, has a smooth and uniform texture, a good mouthfeel, and a suitable hardness. It is resistant to collapse and whey precipitation, can be refrigerated for at least eight months, and maintains stable quality throughout its shelf life.

A foaming liquid creamer contains water, a lipid, a buffer salt, a stabilizer, and a dairy protein. Optionally the foaming liquid creamer further contains a sugar and / or a flavor. The buffer salt may include at least one of sodium bicarbonate or dipotassium phosphate. The stabilizer may include at least one of carrageenan, carboxymethyl cellulose (CMC), microcrystalline cellulose (MCC), or guar gum. The dairy protein may include at least one of micellar casein or sodium caseinate. The emulsifier may include mono- and di-glycerides. The lipid may include an oil. The foaming liquid creamer may additionally include an emulsifier such as mono- and di-glycerides. Another aspect is an aerosol packaging which includes the foaming liquid creamer in a pressurized container, and the aerosol packaging has an actuator nozzle.