227 results about "Whey protein isolate" patented technology

The present invention relates to a lactalbumin beverage and a production method thereof. The lactalbumin beverage provided by the present invention takes the total weight of the lactalbumin beverage as the benchmark and includes 0.05 to 8 percent of lactalbumin; in addition, the lactalbumin mainly comes from raw material, whey protein isolate; the pH value of the lactalbumin beverage is 2.5 to 4.0; the sweetness is converted to the saccharinity of cane sugar with the weight content of 2 to 17 percent. The lactalbumin beverage provided by the present invention can maintain the stability within 6-month shelf life and harmonize the product taste and the stability.

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 method for producing a whey protein gel-like emulsion. The method comprises the following steps of: dispersing a whey protein condensate or a whey protein isolate in distilled water in a solid-liquid ratio of 0.8-1.5:10, and fully hydrating the mixture for 6 to 12 hours to obtain protein dispersion liquid; heating the protein dispersion liquid for 0.3 to 1 hour at the temperature of between 70 and 75 DEG C, stirring and mixing the whey protein dispersion liquid with plant oil in a volume ratio of 8-4:2-6 and performing proper high-speed homogenization treatment to obtain a rough protein emulsion; and finally, performing high pressure micro-jet homogenization treatment on the rough protein emulsion to obtain a milk white gel-like emulsion product. The method for producing the whey protein gel-like emulsion has the advantages of simple process, low cost, safety and environmental protection; and the produced emulsion product can be widely applied to various nutritious foods and functional (health-care) foods, and can also be used as an embedding carrier for fat soluble medicaments.

The invention discloses a lactobacillus plantarum freeze-dried powder and a preparation method thereof, and belongs to the field of production of biological bacteria products. The freeze-dried powder includes whey protein isolate, sorbitol, inulin, sodium ascorbate and lactobacillus plantarum, the content of WPI is 50 g/L-150 g/L, the content of sorbitol is 20 g/L-60 g/L, the content of inulin is 20 g/L-60 g/L, and the content of sodium ascorbate is 10 g/L-30 g/L. The freeze-dried powder significantly improves the survival rate of lactobacillus plantarum compared with a conventional protective agent; in the prepared lactobacillus plantarum freeze-dried powder, the freeze-dried survival rates of lactobacillus plantarum CCFM 8610, lactobacillus plantarum CCFM 8661 and other lactobacillus plantarum reach 100%.

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.

A nutritional composition is provided herein for optimizing fats, carbohydrates, and protein caloric ratios as it relates to balanced nutrition, general health, and muscle performance during exercise and for enhancing muscle cell repair and recovery following the cessation of exercise, comprising: a) about 18% to about 23% by weight, e.g. about 19% to about 21%, of whey protein, e.g. whey protein isolate; b) about 65% to about 70% by weight, e.g. about 67% to about 69%, of a “Superfruit and Vegetable Blend”, a concentrated fruit juice and a sweetener, such as honey; and c) about 10% to about 15% by weight, such as about 11% to about 13%, of a vegetable oil, e.g., olive oil, such as extra virgin olive oil, virgin olive oil, cold pressed olive oil.

The invention provides an oligopeptide immune-enhancing enteral nutrition emulsion and a preparation method thereof. The oligopeptide immune-enhancing enteral nutrition emulsion is prepared from maltodextrin, whey protein isolate, colza oil, high oleic acid sunflower seed oil, a ziziphus jujube extractive, a Chinese wolfberry fruit extractive, a pawpaw extractive, a kudzuvine root extractive, a poria cocos extractive, a mulberry extractive, a dandelion extractive, dietary fibers, mineral substances, vitamins, L-carnitine and taurine, an emulgator, citric acid fatty glyceride, and purified water through a mixing and concentrating method. The oligopeptide immune-enhancing enteral nutrition emulsion is capable of effectively improving the immunologic function of an organism through the combined action and synergistic interaction of high-content high-quality protein peptide and bioactive ingredients in medical and edible food materials, and can serve as a nutrition support for a cancer patient. The preparation method is simple, and can meet the requirement of large-scale industrialized production.

A nutrition or other food bar which includes, preferably in moderate to high levels, peptides in the form of hydrated high water activity peptides. The peptides are typically either intact proteins or hydrolyzed proteins. Inclusion of peptides in the form of high water activity peptides helps prevent migration of water from sugars to the proteins which would otherwise result in formation of hard crystalline sugars and food bars which are excessively hard. Whey protein isolate and hydrolyzed whey protein are preferred high water activity peptides.

The invention provides a preparation method of lycopene microcapsules. The preparation method includes: preparing a wall and a core; adopting whey protein isolate and low-energy sugar to prepare the wall through Maillard reaction; dissolving lycopene in ethyl acetate, and stirring at temperature of 55-65 DEG C for dissolving to obtain a core solution; subjecting the wall and the core to homogeneous emulsification, and preparing the lycopene microcapsules through a method of spray drying. Compared with other existing walls, the preparation method has the advantages that a glycosylated product can be directly taken as a novel emulsifier, so that adding of several other emulsifiers is not needed.

The invention relates to the technical field of food processing, and especially relates to essence oil microcapsules and a preparation method thereof. The essence oil microcapsules are composed of the following materials: wall materials, a first emulsifier, a stabilizer, and buffer salt. The core of the essence oil microcapsules is composed of the following materials: core materials, and a second emulsifier. The wall materials are composed of the following components: a component A and a component B; the component A is maltodextrin and/or malt syrup; and the component B is whey protein isolate and/or soy protein isolate. The preparation method of the essence oil microcapsules is capable of obviously raising the oil contents of the essence oil microcapsules; and the oil contents of the prepared essence oil microcapsules can be up to 23-35% while the embedding rates are 90% or higher. The preparation method is simple in technology, and low in cost; moreover, the preparation conditions can be easily controlled. The prepared essence oil microcapsule products have good stability, as well as good solubility and dispersion performance. Thus, the essence oil microcapsules can be widely applied in the industries, including the health-care product industry, the pharmaceutical industry, and so on.

Enzymatic digests of whey protein concentrates were prepared using animal, bacterial and fungal proteases, and evaluated for antihypertensive activities. The highest ACE-inhibitory activity was obtained with the purified peptide β-1g (f142–148) obtained by chemical synthesis, for which an IC₅₀ value of 0.04 mg powder.ml⁻¹ was found. The hydrolysates derived from BiPRO™ whey protein isolate and β-1g both gave higher antihypertensive activities (IC₅₀ values of 0.29 to 0.90 mg powder.ml⁻¹) than the other hydrolysates tested (IC₅₀ values of 0.96 and 1.30 mg powder.ml⁻¹). The recovered hydrolysate can be used to treat hypertension in mammals such as humans and domestic pets such as dogs and cats.

The invention refers to a cheese which is produced by once grinding a cheese and then reshaping the same. In the step of reshaping, it is possible to use, as a binder, dextran, starch (including processed starch), egg albumen, an egg albumen powder, gelatin, agar, thickening polysaccharides, casein, a processed cheese, a whey powder, a whey protein concentrate, a whey protein isolate, soybean protein, gluten or the like. Thus, it becomes possible to provide a cheese which smoothly melts in the mouth and has a favorable and less sticky texture using no or little molten salt. Also, it becomes possible to easily add a flavoring agent thereto.

A nutritional powder composition is disclosed. The nutritional powder composition comprises whey protein isolate, milled chia, hemp protein, wheat grass powder, and goji powder.

Use of whey protein isolate in the preparation of a composition for increasing mean aerobic capacity, enhanced haemoglobin production, enhanced red blood cell production and increased mean corpuscular haemoglobin concentration in competitive species, such as equine species, involved in strenuous activity. The composition may further comprise a prebiotic such as a fructo-oligosaccharide for example inulin.

A method for producing a shelf-stable protein-based pellet that is capable of expansion into a light, crispy snack cake, while providing a good source of protein and calcium. The method, in preferred embodiments, involves making dough from tapioca and potato starches and a milk protein derivative consisting of whey protein isolate, milk protein isolate or calcium caseinate. The mixture is extruded, sliced and dried in a series of dyers. The method produces a shelf-stable pellet having a moisture level of approximately 9-13% by weight which is further processed to produce a puffed dairy protein snack product, having a moisture level typically less than 2%.

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.

The invention discloses a preparation method of passiflora edulis powder. The preparation method comprises operating steps as follows: (1), whole passiflora edulis is taken and treated, and passiflora edulis pulp without seeds is obtained; (2), an excipient with the dry weight accounting for 5%-30% of that of the passiflora edulis pulp obtained in the step (1) is added to the passiflora edulis pulp and subjected to homogenization, the excipient and passiflora edulis pulp mixed solution is obtained and subjected to vacuum freeze drying, smashing and packaging, and the passiflora edulis powder is obtained. The prepared passiflora edulis powder has high sensory quality, heavy fruity flavor and high nutrition; the preparation method is simple and easy to operate; meanwhile, the excipient in the passiflora edulis powder adopts at least one of maltodextrin, Arabic gum and whey protein isolate and can better dry and form the passiflora edulis pulp, and the problems of slow water evaporation, loss of nutrition and flavor substances, easiness in moisture absorption caking of end products and the like due to high sugar content and high acidity of the passiflora edulis pulp are solved.

The present invention describes a method of enhancing clarity and/or stability properties of a protein-containing liquid or gel, comprising subjecting said liquid or gel to a pressure treatment of 100 Mpa or greater. Preferred proteins useful in the invention are whey protein isolates and whey protein concentrates. The methods of the invention may be used to improve the clarity and/or stability properties of fruit juices, vegetable juices, protein concentrates and protein syrups.

Nutritious protein-containing foodstuffs can be prepared in the form of gels, including protein gel and fruit purees that contain all essential amino acids. A protein el for use as a foodstuff is prepared by heating an aqueous protein solution to between 160 and 185 degrees Fahrenheit at an acidic pH between 2.85 and 3.5, the protein solution having a viscosity greater than 100 centipoise and containing a protein at a concentration of 10-20% w/w, the protein being at least one of a whey protein isolate and a liquid soy protein isolate, the protein gel having a viscosity of between 10,000 and 1,000,000 centipoise.

The invention discloses a yogurt structure improver and a preparation method of yogurt, belonging to the technical field of food additives. The yogurt structure improver is a polymeric whey protein, namely a high-viscosity liquid or a dry powdery solid protein polymer, wherein the protein content is 80-95% by mass. The preparation method of the yogurt comprises the following steps: with a whey protein concentrate or a whey protein isolate as a main raw material, preparing a whey protein solution, and preparing the polymeric whey protein by hydrating, polymerizing and the like; and preparing the yogurt by taking the polymeric whey protein as the yogurt structure improver. The yogurt structure improver belongs to a milk-sourced product, can reduce yogurt cost and is convenient to use; the raw material is easily obtained; the process is simple; the product is stable; and the application prospect in the market is wide.

The invention discloses a high-fiber low-calorie high-protein nutritional fat-reducing meal replacement product and a preparation method thereof. The meal replacement product comprises the following raw materials: soybean protein isolate, whey protein isolate powder, casein, modified milk powder, a small molecular peptide compound, chia seeds, konjaku flour, a white kidney bean extract, green teapowder, psyllium seed husk powder, composite vitamins, carbohydrate, minerals and water-insoluble dietary fibers. The preparation method of the fat-reducing meal replacement product comprises the following steps: 1, filtering raw materials through a mesh screen; 2, adding the raw materials into a double spiral mixer and mixing; 3, sterilizing by using a microwave instantaneous sterilizer; and 4, carrying out vacuum packaging by using vacuum packaging equipment to obtain the high-fiber low-calorie high-protein nutritional fat-reducing meal replacement product. Experimental results show that thefat-reducing meal replacement product has a good fat-reducing effect.

A whey protein crisp comprised of whey protein isolate, whey protein concentrate, and a binder, dry blended and mixed with water and introduced into an extruder which forms tubular whey protein strips which are cut to size and then dried. The protein crisp may optionally include a flavoring and/or a sweetener.

The invention discloses a preparation method of a microcapsule fire extinguishing agent. The preparation method comprises the following steps: (1) respectively preparing a whey protein isolate solution and an anionic polysaccharide solution; (2) adding an alkyl halide liquid fire extinguishing agent into the whey protein isolate aqueous solution, adding an emulsifier for emulsification, and then adding the anionic polysaccharide aqueous solution to form an emulsion; (3) adding an acid into the emulsion to adjust the pH value of the system to be below the isoelectric point of whey protein isolate, stirring for reaction, then slowly reducing the temperature of the system to be below 5 DEG C, adding an alkali to adjust the pH value of the system to be alkaline, and adding a curing agent for curing reaction to form wet microcapsules; and (4) carrying out centrifugal separation, and drying the obtained wet microcapsules to obtain solid powder microcapsules. According to the invention, the whey protein isolate and anionic polysaccharide are used as wall materials to coat a volatile liquid fire extinguishing agent, and a core material is retained to the maximum extent, so that the loadingcapacity of the prepared fire extinguishing agent microcapsule is improved, and higher fire extinguishing efficiency is achieved.

A long-acting improver of muscular fatigue characterized by comprising 4 kinds of amino acids made up of leucine, isoleucine, valine and glutamine, and a whey protein component (whey protein and/or decomposition product of whey protein). At least one of a whey protein isolate (WPI), a whey protein concentrate (WPC), β-lactoglobulin, and α-lactalbumin is used as the whey protein. Novel food or drink, and pharmaceuticals which exhibit sustained recovery effects on muscular fatigue are provided.