PROCESS FOR THE HYDROLYSIS OF MILK PROTEINS

The present invention provides a composition comprising hydrolysed milk casein and, preferably non-hydrolysed whey protein in a ratio from 9:1 to 1:1 (on dry weight), which is a clear liquid at pH 4 when dissolved or present in water in an amount of 40 g/litre at 10degree C. La presente invencion pr...

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Bibliographische Detailangaben
1. Verfasser:	ANDRE LEONARDUS DE ROOS
Format:	Patent
Sprache:	eng ; spa
Schlagworte:	FODDER FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROTEIN COMPOSITIONS FOR FOODSTUFFS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES WORKING-UP PROTEINS FOR FOODSTUFFS
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Beschreibung
Zusammenfassung:	The present invention provides a composition comprising hydrolysed milk casein and, preferably non-hydrolysed whey protein in a ratio from 9:1 to 1:1 (on dry weight), which is a clear liquid at pH 4 when dissolved or present in water in an amount of 40 g/litre at 10degree C. La presente invencion proporciona una composicion que comprende caseina de leche hidrolizada y, preferiblemente, proteina de suero no hidrolizada en una proporcion entre 9:1 y 1:1 (en peso seco), que cuando esta disuelta o presente en agua en una cantidad de 40 g/litro a 10degree C es un liquido cristalino a pH 4.