NON-GELLING MILK CONCENTRATES
A concentrated milk derived from a dairy liquid is provided which comprises a liquid aqueous dairy product having reduced calcium levels and macromolecular milk components at about a 3.5 times or greater concentration as compared to the dairy liquid from which the concentrated milk is derived, where...
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| creator | LINDSTROM, TED R DIAZ-CASTILLO, OMAR MEI, FU-I LOH, JIMBAY P HYDE, MICHAEL ANTHONY LAYE, ISABELLE |
| description | A concentrated milk derived from a dairy liquid is provided which comprises a liquid aqueous dairy product having reduced calcium levels and macromolecular milk components at about a 3.5 times or greater concentration as compared to the dairy liquid from which the concentrated milk is derived, wherein substantially all macromolecular milk components in the concentrated milk are in an uncurded state, and wherein the concentrated milk does not gel on extended refrigerated storage. The calcium-reduced 3.5X or more concentrated milk is physically stable (i.e., non-gelling) during prolonged refrigeration storage and has increased protein functionality is provided.
Le lait concentré dérivé d'un liquide laitier présenté comprend un produit laitier aqueux liquide ayant une teneur réduite en calcium et des composantes laitières macromoléculaires en concentration d'au moins 3,5 fois ou plus par rapport au liquide laitier duquel le lait concentré est dérivé, où substantiellement toutes les composantes laitières macromoléculaires du lait concentré sont dans un état non apprêté et où le lait concentré ne gélifie pas pendant un entreposage réfrigéré prolongé. Le lait concentré à teneur en calcium réduite d'au moins 3,5 fois est physiquement stable (non gélifiant) pendant un entreposage réfrigéré prolongé et a une fonctionnalité de protéine accrue. |
| format | Patent |
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Le lait concentré dérivé d'un liquide laitier présenté comprend un produit laitier aqueux liquide ayant une teneur réduite en calcium et des composantes laitières macromoléculaires en concentration d'au moins 3,5 fois ou plus par rapport au liquide laitier duquel le lait concentré est dérivé, où substantiellement toutes les composantes laitières macromoléculaires du lait concentré sont dans un état non apprêté et où le lait concentré ne gélifie pas pendant un entreposage réfrigéré prolongé. Le lait concentré à teneur en calcium réduite d'au moins 3,5 fois est physiquement stable (non gélifiant) pendant un entreposage réfrigéré prolongé et a une fonctionnalité de protéine accrue.</description><language>eng ; fre</language><subject>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ; FOODS OR FOODSTUFFS ; HUMAN NECESSITIES ; MAKING THEREOF ; MILK OR CHEESE SUBSTITUTES ; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS ; PROTEIN COMPOSITIONS FOR FOODSTUFFS ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; WORKING-UP PROTEINS FOR FOODSTUFFS</subject><creationdate>2013</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=20130827&DB=EPODOC&CC=CA&NR=2443083C$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,777,882,25545,76296</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20130827&DB=EPODOC&CC=CA&NR=2443083C$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>LINDSTROM, TED R</creatorcontrib><creatorcontrib>DIAZ-CASTILLO, OMAR</creatorcontrib><creatorcontrib>MEI, FU-I</creatorcontrib><creatorcontrib>LOH, JIMBAY P</creatorcontrib><creatorcontrib>HYDE, MICHAEL ANTHONY</creatorcontrib><creatorcontrib>LAYE, ISABELLE</creatorcontrib><title>NON-GELLING MILK CONCENTRATES</title><description>A concentrated milk derived from a dairy liquid is provided which comprises a liquid aqueous dairy product having reduced calcium levels and macromolecular milk components at about a 3.5 times or greater concentration as compared to the dairy liquid from which the concentrated milk is derived, wherein substantially all macromolecular milk components in the concentrated milk are in an uncurded state, and wherein the concentrated milk does not gel on extended refrigerated storage. The calcium-reduced 3.5X or more concentrated milk is physically stable (i.e., non-gelling) during prolonged refrigeration storage and has increased protein functionality is provided.
Le lait concentré dérivé d'un liquide laitier présenté comprend un produit laitier aqueux liquide ayant une teneur réduite en calcium et des composantes laitières macromoléculaires en concentration d'au moins 3,5 fois ou plus par rapport au liquide laitier duquel le lait concentré est dérivé, où substantiellement toutes les composantes laitières macromoléculaires du lait concentré sont dans un état non apprêté et où le lait concentré ne gélifie pas pendant un entreposage réfrigéré prolongé. Le lait concentré à teneur en calcium réduite d'au moins 3,5 fois est physiquement stable (non gélifiant) pendant un entreposage réfrigéré prolongé et a une fonctionnalité de protéine accrue.</description><subject>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</subject><subject>FOODS OR FOODSTUFFS</subject><subject>HUMAN NECESSITIES</subject><subject>MAKING THEREOF</subject><subject>MILK OR CHEESE SUBSTITUTES</subject><subject>PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS</subject><subject>PROTEIN COMPOSITIONS FOR FOODSTUFFS</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>WORKING-UP PROTEINS FOR FOODSTUFFS</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2013</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZJD18_fTdXf18fH0c1fw9fTxVnD293N29QsJcgxxDeZhYE1LzClO5YXS3Azybq4hzh66qQX58anFBYnJqXmpJfHOjkYmJsYGFsbOxoRVAAAR5CAq</recordid><startdate>20130827</startdate><enddate>20130827</enddate><creator>LINDSTROM, TED R</creator><creator>DIAZ-CASTILLO, OMAR</creator><creator>MEI, FU-I</creator><creator>LOH, JIMBAY P</creator><creator>HYDE, MICHAEL ANTHONY</creator><creator>LAYE, ISABELLE</creator><scope>EVB</scope></search><sort><creationdate>20130827</creationdate><title>NON-GELLING MILK CONCENTRATES</title><author>LINDSTROM, TED R ; DIAZ-CASTILLO, OMAR ; MEI, FU-I ; LOH, JIMBAY P ; HYDE, MICHAEL ANTHONY ; LAYE, ISABELLE</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CA2443083C3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre</language><creationdate>2013</creationdate><topic>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</topic><topic>FOODS OR FOODSTUFFS</topic><topic>HUMAN NECESSITIES</topic><topic>MAKING THEREOF</topic><topic>MILK OR CHEESE SUBSTITUTES</topic><topic>PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS</topic><topic>PROTEIN COMPOSITIONS FOR FOODSTUFFS</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>WORKING-UP PROTEINS FOR FOODSTUFFS</topic><toplevel>online_resources</toplevel><creatorcontrib>LINDSTROM, TED R</creatorcontrib><creatorcontrib>DIAZ-CASTILLO, OMAR</creatorcontrib><creatorcontrib>MEI, FU-I</creatorcontrib><creatorcontrib>LOH, JIMBAY P</creatorcontrib><creatorcontrib>HYDE, MICHAEL ANTHONY</creatorcontrib><creatorcontrib>LAYE, ISABELLE</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>LINDSTROM, TED R</au><au>DIAZ-CASTILLO, OMAR</au><au>MEI, FU-I</au><au>LOH, JIMBAY P</au><au>HYDE, MICHAEL ANTHONY</au><au>LAYE, ISABELLE</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>NON-GELLING MILK CONCENTRATES</title><date>2013-08-27</date><risdate>2013</risdate><abstract>A concentrated milk derived from a dairy liquid is provided which comprises a liquid aqueous dairy product having reduced calcium levels and macromolecular milk components at about a 3.5 times or greater concentration as compared to the dairy liquid from which the concentrated milk is derived, wherein substantially all macromolecular milk components in the concentrated milk are in an uncurded state, and wherein the concentrated milk does not gel on extended refrigerated storage. The calcium-reduced 3.5X or more concentrated milk is physically stable (i.e., non-gelling) during prolonged refrigeration storage and has increased protein functionality is provided.
Le lait concentré dérivé d'un liquide laitier présenté comprend un produit laitier aqueux liquide ayant une teneur réduite en calcium et des composantes laitières macromoléculaires en concentration d'au moins 3,5 fois ou plus par rapport au liquide laitier duquel le lait concentré est dérivé, où substantiellement toutes les composantes laitières macromoléculaires du lait concentré sont dans un état non apprêté et où le lait concentré ne gélifie pas pendant un entreposage réfrigéré prolongé. Le lait concentré à teneur en calcium réduite d'au moins 3,5 fois est physiquement stable (non gélifiant) pendant un entreposage réfrigéré prolongé et a une fonctionnalité de protéine accrue.</abstract><oa>free_for_read</oa></addata></record> |
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| language | eng ; fre |
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| subjects | DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PROTEIN COMPOSITIONS FOR FOODSTUFFS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES WORKING-UP PROTEINS FOR FOODSTUFFS |
| title | NON-GELLING MILK CONCENTRATES |
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