ACIDIC β-LACTOGLOBULIN BEVERAGE PREPARATION
To provide an acidic, packaged, heat-treated beverage preparation comprising whey protein and having improved organoleptic and/or visual properties.SOLUTION: The present invention pertains to a packaged, heat-treated beverage preparation having a pH in the range of 2.0-4.7, the beverage preparation...
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| creator | TANJA CHRISTINE JAEGER KASPER BOEGELUND LAURIDSEN SOEREN BANG NIELSEN |
| description | To provide an acidic, packaged, heat-treated beverage preparation comprising whey protein and having improved organoleptic and/or visual properties.SOLUTION: The present invention pertains to a packaged, heat-treated beverage preparation having a pH in the range of 2.0-4.7, the beverage preparation comprising a total amount of protein of 2 to 45% w/w relative to the weight of the beverage, wherein at least 85% w/w of the protein is β lactoglobulin (BLG), and optionally, sweetener, sugar polymers and/or flavour. The beverage preparation is at least pasteurized and sterile.SELECTED DRAWING: None
【課題】ホエイタンパク質を含み、改善された官能特性及び／又は視覚特性を有する、酸性の包装された熱処理飲料調製物を提供する。【解決手段】２．０～４．７の範囲のｐＨを有し、飲料の重量に対して２～４５％ｗ／ｗの総量の、少なくとも８５％ｗ／ｗはβラクトグロブリン（ＢＬＧ）であるタンパク質、任意に、甘味料、糖ポリマー及び／又はフレーバーを含有する、包装された熱処理飲料調製物とし、少なくとも低温殺菌されていて、無菌である、熱処理飲料調製物とする。【選択図】なし |
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【課題】ホエイタンパク質を含み、改善された官能特性及び／又は視覚特性を有する、酸性の包装された熱処理飲料調製物を提供する。【解決手段】２．０～４．７の範囲のｐＨを有し、飲料の重量に対して２～４５％ｗ／ｗの総量の、少なくとも８５％ｗ／ｗはβラクトグロブリン（ＢＬＧ）であるタンパク質、任意に、甘味料、糖ポリマー及び／又はフレーバーを含有する、包装された熱処理飲料調製物とし、少なくとも低温殺菌されていて、無菌である、熱処理飲料調製物とする。【選択図】なし</description><language>eng ; jpn</language><subject>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; MAKING THEREOF ; MILK OR CHEESE SUBSTITUTES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2023</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=20230726&DB=EPODOC&CC=JP&NR=2023103423A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,778,883,25551,76302</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20230726&DB=EPODOC&CC=JP&NR=2023103423A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>TANJA CHRISTINE JAEGER</creatorcontrib><creatorcontrib>KASPER BOEGELUND LAURIDSEN</creatorcontrib><creatorcontrib>SOEREN BANG NIELSEN</creatorcontrib><title>ACIDIC β-LACTOGLOBULIN BEVERAGE PREPARATION</title><description>To provide an acidic, packaged, heat-treated beverage preparation comprising whey protein and having improved organoleptic and/or visual properties.SOLUTION: The present invention pertains to a packaged, heat-treated beverage preparation having a pH in the range of 2.0-4.7, the beverage preparation comprising a total amount of protein of 2 to 45% w/w relative to the weight of the beverage, wherein at least 85% w/w of the protein is β lactoglobulin (BLG), and optionally, sweetener, sugar polymers and/or flavour. The beverage preparation is at least pasteurized and sterile.SELECTED DRAWING: None
【課題】ホエイタンパク質を含み、改善された官能特性及び／又は視覚特性を有する、酸性の包装された熱処理飲料調製物を提供する。【解決手段】２．０～４．７の範囲のｐＨを有し、飲料の重量に対して２～４５％ｗ／ｗの総量の、少なくとも８５％ｗ／ｗはβラクトグロブリン（ＢＬＧ）であるタンパク質、任意に、甘味料、糖ポリマー及び／又はフレーバーを含有する、包装された熱処理飲料調製物とし、少なくとも低温殺菌されていて、無菌である、熱処理飲料調製物とする。【選択図】なし</description><subject>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>MAKING THEREOF</subject><subject>MILK OR CHEESE SUBSTITUTES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2023</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZNBxdPZ08XRWOLdJ18fROcTf3cffKdTH00_ByTXMNcjR3VUhIMg1wDHIMcTT34-HgTUtMac4lRdKczMoubmGOHvophbkx6cWFyQmp-allsR7BRgZGBkbGhibGBk7GhOlCABMQiZu</recordid><startdate>20230726</startdate><enddate>20230726</enddate><creator>TANJA CHRISTINE JAEGER</creator><creator>KASPER BOEGELUND LAURIDSEN</creator><creator>SOEREN BANG NIELSEN</creator><scope>EVB</scope></search><sort><creationdate>20230726</creationdate><title>ACIDIC β-LACTOGLOBULIN BEVERAGE PREPARATION</title><author>TANJA CHRISTINE JAEGER ; KASPER BOEGELUND LAURIDSEN ; SOEREN BANG NIELSEN</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JP2023103423A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; jpn</language><creationdate>2023</creationdate><topic>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>MAKING THEREOF</topic><topic>MILK OR CHEESE SUBSTITUTES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>TANJA CHRISTINE JAEGER</creatorcontrib><creatorcontrib>KASPER BOEGELUND LAURIDSEN</creatorcontrib><creatorcontrib>SOEREN BANG NIELSEN</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>TANJA CHRISTINE JAEGER</au><au>KASPER BOEGELUND LAURIDSEN</au><au>SOEREN BANG NIELSEN</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>ACIDIC β-LACTOGLOBULIN BEVERAGE PREPARATION</title><date>2023-07-26</date><risdate>2023</risdate><abstract>To provide an acidic, packaged, heat-treated beverage preparation comprising whey protein and having improved organoleptic and/or visual properties.SOLUTION: The present invention pertains to a packaged, heat-treated beverage preparation having a pH in the range of 2.0-4.7, the beverage preparation comprising a total amount of protein of 2 to 45% w/w relative to the weight of the beverage, wherein at least 85% w/w of the protein is β lactoglobulin (BLG), and optionally, sweetener, sugar polymers and/or flavour. The beverage preparation is at least pasteurized and sterile.SELECTED DRAWING: None
【課題】ホエイタンパク質を含み、改善された官能特性及び／又は視覚特性を有する、酸性の包装された熱処理飲料調製物を提供する。【解決手段】２．０～４．７の範囲のｐＨを有し、飲料の重量に対して２～４５％ｗ／ｗの総量の、少なくとも８５％ｗ／ｗはβラクトグロブリン（ＢＬＧ）であるタンパク質、任意に、甘味料、糖ポリマー及び／又はフレーバーを含有する、包装された熱処理飲料調製物とし、少なくとも低温殺菌されていて、無菌である、熱処理飲料調製物とする。【選択図】なし</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | ACIDIC β-LACTOGLOBULIN BEVERAGE PREPARATION |
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