Method for improving treatment properties of protein components
The present invention relates to protein components, such as protein concentrates and protein isolates, which have improved handling properties, in particular exhibit higher bulk density and flowability, while having a low dust content compared to references on the market. The invention also relates...
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| creator | MOTTE JEAN-CLAUDE JEAN-LOUIS GREGOIRE |
| description | The present invention relates to protein components, such as protein concentrates and protein isolates, which have improved handling properties, in particular exhibit higher bulk density and flowability, while having a low dust content compared to references on the market. The invention also relates to a composition comprising said protein component. The invention also relates to a method for obtaining a protein component with improved treatment properties wherein the method comprises a compaction step followed by a grinding step, and optionally a fractionation step. Advantageously, the claimed method does not require any heat treatment, thereby maintaining the natural properties of the protein component, while at a low cost.
本发明涉及蛋白质成分，例如蛋白质浓缩物和蛋白质分离物，所述蛋白质成分具有改善的处理特性，特别是表现出更高的体积密度和流动性，同时与市场上的参考品相比具有低含尘量。本发明还涉及包含所述蛋白质成分的组合物。本发明还涉及一种获得具有改善的处理特性的蛋白质成分的方法，其中所述方法包括压实步骤，随后是研磨步骤，以及任选的分级步骤。有利的是，本发明请求保护的方法不需要任何热处理，从而保持蛋白质成分的天然特性，同时成本低廉。 |
| format | Patent |
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本发明涉及蛋白质成分，例如蛋白质浓缩物和蛋白质分离物，所述蛋白质成分具有改善的处理特性，特别是表现出更高的体积密度和流动性，同时与市场上的参考品相比具有低含尘量。本发明还涉及包含所述蛋白质成分的组合物。本发明还涉及一种获得具有改善的处理特性的蛋白质成分的方法，其中所述方法包括压实步骤，随后是研磨步骤，以及任选的分级步骤。有利的是，本发明请求保护的方法不需要任何热处理，从而保持蛋白质成分的天然特性，同时成本低廉。</description><language>chi ; eng</language><subject>AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F,C08G ; BEER ; BIOCHEMISTRY ; CHEMISTRY ; COMPOSITIONS BASED THEREON ; COMPOSITIONS THEREOF ; CULTURE MEDIA ; ENZYMOLOGY ; FODDER ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; GENERAL PROCESSES OF COMPOUNDING ; HUMAN NECESSITIES ; HYGIENE ; MEDICAL OR VETERINARY SCIENCE ; METALLURGY ; MICROBIOLOGY ; MICROORGANISMS OR ENZYMES ; MUTATION OR GENETIC ENGINEERING ; ORGANIC MACROMOLECULAR COMPOUNDS ; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS ; PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS ; PROTEIN COMPOSITIONS FOR FOODSTUFFS ; SPIRITS ; THEIR PREPARATION OR CHEMICAL WORKING-UP ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; VINEGAR ; WINE ; WORKING-UP ; WORKING-UP PROTEINS FOR FOODSTUFFS</subject><creationdate>2024</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=20240802&DB=EPODOC&CC=CN&NR=118434289A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76289</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20240802&DB=EPODOC&CC=CN&NR=118434289A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>MOTTE JEAN-CLAUDE JEAN-LOUIS GREGOIRE</creatorcontrib><title>Method for improving treatment properties of protein components</title><description>The present invention relates to protein components, such as protein concentrates and protein isolates, which have improved handling properties, in particular exhibit higher bulk density and flowability, while having a low dust content compared to references on the market. The invention also relates to a composition comprising said protein component. The invention also relates to a method for obtaining a protein component with improved treatment properties wherein the method comprises a compaction step followed by a grinding step, and optionally a fractionation step. Advantageously, the claimed method does not require any heat treatment, thereby maintaining the natural properties of the protein component, while at a low cost.
本发明涉及蛋白质成分，例如蛋白质浓缩物和蛋白质分离物，所述蛋白质成分具有改善的处理特性，特别是表现出更高的体积密度和流动性，同时与市场上的参考品相比具有低含尘量。本发明还涉及包含所述蛋白质成分的组合物。本发明还涉及一种获得具有改善的处理特性的蛋白质成分的方法，其中所述方法包括压实步骤，随后是研磨步骤，以及任选的分级步骤。有利的是，本发明请求保护的方法不需要任何热处理，从而保持蛋白质成分的天然特性，同时成本低廉。</description><subject>AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F,C08G</subject><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMISTRY</subject><subject>COMPOSITIONS BASED THEREON</subject><subject>COMPOSITIONS THEREOF</subject><subject>CULTURE MEDIA</subject><subject>ENZYMOLOGY</subject><subject>FODDER</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>GENERAL PROCESSES OF COMPOUNDING</subject><subject>HUMAN NECESSITIES</subject><subject>HYGIENE</subject><subject>MEDICAL OR VETERINARY SCIENCE</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MICROORGANISMS OR ENZYMES</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>ORGANIC MACROMOLECULAR COMPOUNDS</subject><subject>PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS</subject><subject>PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</subject><subject>PROTEIN COMPOSITIONS FOR FOODSTUFFS</subject><subject>SPIRITS</subject><subject>THEIR PREPARATION OR CHEMICAL WORKING-UP</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>VINEGAR</subject><subject>WINE</subject><subject>WORKING-UP</subject><subject>WORKING-UP PROTEINS FOR FOODSTUFFS</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2024</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZLD3TS3JyE9RSMsvUsjMLSjKL8vMS1coKUpNLMlNzStRAIoUpBaVZKYWK-SngXglqZl5Csn5uQX5eUD5Yh4G1rTEnOJUXijNzaDo5hri7KGbWpAfn1pckJicmpdaEu_sZ2hoYWJsYmRh6WhMjBoA8Zkx1g</recordid><startdate>20240802</startdate><enddate>20240802</enddate><creator>MOTTE JEAN-CLAUDE JEAN-LOUIS GREGOIRE</creator><scope>EVB</scope></search><sort><creationdate>20240802</creationdate><title>Method for improving treatment properties of protein components</title><author>MOTTE JEAN-CLAUDE JEAN-LOUIS GREGOIRE</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN118434289A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2024</creationdate><topic>AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F,C08G</topic><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CHEMISTRY</topic><topic>COMPOSITIONS BASED THEREON</topic><topic>COMPOSITIONS THEREOF</topic><topic>CULTURE MEDIA</topic><topic>ENZYMOLOGY</topic><topic>FODDER</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>GENERAL PROCESSES OF COMPOUNDING</topic><topic>HUMAN NECESSITIES</topic><topic>HYGIENE</topic><topic>MEDICAL OR VETERINARY SCIENCE</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MICROORGANISMS OR ENZYMES</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>ORGANIC MACROMOLECULAR COMPOUNDS</topic><topic>PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS</topic><topic>PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</topic><topic>PROTEIN COMPOSITIONS FOR FOODSTUFFS</topic><topic>SPIRITS</topic><topic>THEIR PREPARATION OR CHEMICAL WORKING-UP</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>VINEGAR</topic><topic>WINE</topic><topic>WORKING-UP</topic><topic>WORKING-UP PROTEINS FOR FOODSTUFFS</topic><toplevel>online_resources</toplevel><creatorcontrib>MOTTE JEAN-CLAUDE JEAN-LOUIS GREGOIRE</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>MOTTE JEAN-CLAUDE JEAN-LOUIS GREGOIRE</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Method for improving treatment properties of protein components</title><date>2024-08-02</date><risdate>2024</risdate><abstract>The present invention relates to protein components, such as protein concentrates and protein isolates, which have improved handling properties, in particular exhibit higher bulk density and flowability, while having a low dust content compared to references on the market. The invention also relates to a composition comprising said protein component. The invention also relates to a method for obtaining a protein component with improved treatment properties wherein the method comprises a compaction step followed by a grinding step, and optionally a fractionation step. Advantageously, the claimed method does not require any heat treatment, thereby maintaining the natural properties of the protein component, while at a low cost.
本发明涉及蛋白质成分，例如蛋白质浓缩物和蛋白质分离物，所述蛋白质成分具有改善的处理特性，特别是表现出更高的体积密度和流动性，同时与市场上的参考品相比具有低含尘量。本发明还涉及包含所述蛋白质成分的组合物。本发明还涉及一种获得具有改善的处理特性的蛋白质成分的方法，其中所述方法包括压实步骤，随后是研磨步骤，以及任选的分级步骤。有利的是，本发明请求保护的方法不需要任何热处理，从而保持蛋白质成分的天然特性，同时成本低廉。</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F,C08G BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS BASED THEREON COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY FODDER FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J GENERAL PROCESSES OF COMPOUNDING HUMAN NECESSITIES HYGIENE MEDICAL OR VETERINARY SCIENCE METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING ORGANIC MACROMOLECULAR COMPOUNDS PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS PROTEIN COMPOSITIONS FOR FOODSTUFFS SPIRITS THEIR PREPARATION OR CHEMICAL WORKING-UP THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE WORKING-UP WORKING-UP PROTEINS FOR FOODSTUFFS |
| title | Method for improving treatment properties of protein components |
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