FOOD PRODUCTS COMPRISING HYDROLYSED MILK SOLIDS WITH IMPROVED TASTE

Food products comprising hydrolysed milk solids, especially tripeptides such as IPP, VPP, LPP are known to lower blood pressure. However they show an undesirable off taste. This can be remedied by the addition of sterol or stanol fatty acid esters to the food products. Preferred food products are em...

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Bibliographische Detailangaben
Hauptverfasser:	WILHELMUS VAN BENTHUM, JOHANNES SCHALK
Format:	Patent
Sprache:	eng ; por
Schlagworte:	DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES HYGIENE MAKING THEREOF MEDICAL OR VETERINARY SCIENCE MILK OR CHEESE SUBSTITUTES PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES 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
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Beschreibung
Zusammenfassung:	Food products comprising hydrolysed milk solids, especially tripeptides such as IPP, VPP, LPP are known to lower blood pressure. However they show an undesirable off taste. This can be remedied by the addition of sterol or stanol fatty acid esters to the food products. Preferred food products are emulsions. A further benefit of these products is that they may also reduce blood cholesterol levels.