VERFAHREN ZUR DEAROMATISIERUNG VON MOLKEPROTEIN
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 to about 12 to solubilize the whey proteins and to release the flavoring comp...
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| creator | AKASHE, AHMAD CUDIA, ARIEL S WISLER, JOHN JACKSON, CYNTHIA LYNN |
| description | 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 to about 12 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. |
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BAKING ; BEER ; BIOCHEMISTRY ; CHEMISTRY ; CHEWING GUM ; COCOA ; COCOA PRODUCTS, e.g. CHOCOLATE ; CONFECTIONERY ; DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ; EDIBLE DOUGHS ; ENZYMOLOGY ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; ICE-CREAM ; MAKING THEREOF ; METALLURGY ; MICROBIOLOGY ; MILK OR CHEESE SUBSTITUTES ; MUTATION OR GENETIC ENGINEERING ; OTHER ALCOHOLIC BEVERAGES ; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS ; PREPARATION THEREOF ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PRESERVATION THEREOF ; PROTEIN COMPOSITIONS FOR FOODSTUFFS ; SPIRITS ; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS ; VINEGAR ; WINE ; WORKING-UP PROTEINS FOR FOODSTUFFS</subject><creationdate>2008</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20081215&DB=EPODOC&CC=AT&NR=E416619T1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,309,781,886,25569,76552</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20081215&DB=EPODOC&CC=AT&NR=E416619T1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>AKASHE, AHMAD</creatorcontrib><creatorcontrib>CUDIA, ARIEL S</creatorcontrib><creatorcontrib>WISLER, JOHN</creatorcontrib><creatorcontrib>JACKSON, CYNTHIA LYNN</creatorcontrib><title>VERFAHREN ZUR DEAROMATISIERUNG VON MOLKEPROTEIN</title><description>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 to about 12 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.</description><subject>BAKERY PRODUCTS</subject><subject>BAKING</subject><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMISTRY</subject><subject>CHEWING GUM</subject><subject>COCOA</subject><subject>COCOA PRODUCTS, e.g. CHOCOLATE</subject><subject>CONFECTIONERY</subject><subject>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</subject><subject>EDIBLE DOUGHS</subject><subject>ENZYMOLOGY</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>ICE-CREAM</subject><subject>MAKING THEREOF</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MILK OR CHEESE SUBSTITUTES</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>OTHER ALCOHOLIC BEVERAGES</subject><subject>PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS</subject><subject>PREPARATION THEREOF</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PRESERVATION THEREOF</subject><subject>PROTEIN COMPOSITIONS FOR FOODSTUFFS</subject><subject>SPIRITS</subject><subject>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><subject>VINEGAR</subject><subject>WINE</subject><subject>WORKING-UP PROTEINS FOR FOODSTUFFS</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2008</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZNAPcw1yc_QIcvVTiAoNUnBxdQzy93UM8Qz2dA0K9XNXCPP3U_D19_F2DQjyD3H19ONhYE1LzClO5YXS3AyKbq4hzh66qQX58anFBYnJqXmpJfGOIa4mhmZmhpYhIYbGxKgBAEh_Jw8</recordid><startdate>20081215</startdate><enddate>20081215</enddate><creator>AKASHE, AHMAD</creator><creator>CUDIA, ARIEL S</creator><creator>WISLER, JOHN</creator><creator>JACKSON, CYNTHIA LYNN</creator><scope>EVB</scope></search><sort><creationdate>20081215</creationdate><title>VERFAHREN ZUR DEAROMATISIERUNG VON MOLKEPROTEIN</title><author>AKASHE, AHMAD ; 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| subjects | BAKERY PRODUCTS BAKING BEER BIOCHEMISTRY CHEMISTRY CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE EDIBLE DOUGHS ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM MAKING THEREOF METALLURGY MICROBIOLOGY MILK OR CHEESE SUBSTITUTES MUTATION OR GENETIC ENGINEERING OTHER ALCOHOLIC BEVERAGES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF PROTEIN COMPOSITIONS FOR FOODSTUFFS SPIRITS SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS VINEGAR WINE WORKING-UP PROTEINS FOR FOODSTUFFS |
| title | VERFAHREN ZUR DEAROMATISIERUNG VON MOLKEPROTEIN |
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