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    Method of producing a food or beverage product with free divalent cations protein aggregation
    1.
    发明授权
    Method of producing a food or beverage product with free divalent cations protein aggregation 有权

    公开(公告)号：US11266164B2

    公开(公告)日：2022-03-08

    申请号：US16462436

    申请日：2017-12-18

    申请人： NESTEC S.A.

    发明人： Christophe Joseph Etienne Schmitt ,  Lionel Jean Rene Bovetto ,  Axel Syrbe ,  Michael Dennis Sharp ,  Madansinh Nathusinh Vaghela ,  Rajiv Indravadan Dave ,  Markus Kreuss ,  Eric Stanislas Kolodziejczyk

    IPC分类号： A23J3/10 ,  A23C9/152 ,  A23G9/32 ,  A23G9/38

    摘要： The invention relates to a method of producing a food or beverage product, comprising the steps of: providing an ingredient composition comprising, micellar caseins and whey proteins and having a pH of 6.1-7.1 and a concentration of 1-15 wt. % of proteins, and wherein the ingredient composition has a casein to whey protein ratio of 90/10-60/40, adding 3-25 mM divalent cations to provide a concentration of 3-8 mM free divalent cations in the ingredient composition, homogenising the ingredient composition; and subsequently pasteurising and stirring the ingredient composition at a temperature of 80°-100° C. for a period of 0.5-3 min to form agglomerated proteins comprising caseins and beta-lactoglobulin from the whey proteins, the agglomerates having a size of 5-50 microns as measured by D(4, 3) mean diameter. The invention relates also to a food or beverage product comprising aggregated proteins comprising micellar casein and whey protein aggregates, wherein the product has a pH of 6.1-7.1, a concentration of 6-40 wt. % milk solids, a casein to whey protein ratio of 90/10-60/40, and a concentration of 3-8 mM free divalent cations, and wherein the agglomerates having a size of 5-50 microns mean diameter D(4, 3) as measured by laser diffraction.

    Method of producing a dairy concentrate with free divalent cations protein aggregation
    2.
    发明授权
    Method of producing a dairy concentrate with free divalent cations protein aggregation 有权

    公开(公告)号：US11089791B2

    公开(公告)日：2021-08-17

    申请号：US16462448

    申请日：2017-12-18

    申请人： NESTEC S.A.

    发明人： Christophe Joseph Etienne Schmitt ,  Lionel Jean Rene Bovetto ,  Axel Syrbe ,  Markus Kreuss ,  Madansinh Nathusinh Vaghela ,  Eric Stanislas Kolodziejczyk

    IPC分类号： A23C9/152 ,  A23C1/04 ,  A23J1/20 ,  A23J3/10

    摘要： The invention relates to a method of producing a dairy concentrate, comprising the steps of: providing an ingredient composition comprising micellar caseins and whey proteins and having a pH of 6.1-7.1 and a concentration of 3-25 wt. % of proteins, and wherein the ingredient composition has a casein to whey protein ratio of 90/10-60/40, adding 3-25 mM divalent cations to provide a concentration of 3-8 mM free divalent cations in the ingredient composition, homogenising the ingredient composition; and subsequently pasteurising and stirring the ingredient composition at a temperature of 80°-105° C. for a period of 0.5-3 min to form agglomerated proteins comprising caseins and beta-lactoglobulin from the whey proteins, the agglomerates having a size of 3-50 microns as measured by D(4,3) mean diameter. The invention also relates to a method with an ultra-high temperature treatment of the ingredient mix. Furthermore, the invention relates to a dairy concentrate comprising aggregated proteins comprising micellar casein and whey protein aggregates, wherein the product has a pH of 6.0-7.1, a concentration of 6-55 wt. % milk solids, a casein to whey protein ratio of 90/10-60/40, and a concentration of 3-8 mM free divalent cations, and wherein the agglomerates having a size of 3-50 microns mean diameter D(4,3) as measured by laser diffraction.

    A METHOD OF PRODUCING A FOOD OR BEVERAGE PRODUCT WITH FREE DIVALENT CATIONS PROTEIN AGGREGATION
    3.
    发明申请
    A METHOD OF PRODUCING A FOOD OR BEVERAGE PRODUCT WITH FREE DIVALENT CATIONS PROTEIN AGGREGATION 审中-公开

    公开(公告)号：US20200037632A1

    公开(公告)日：2020-02-06

    申请号：US16462436

    申请日：2017-12-18

    申请人： NESTEC S.A.

    发明人： Christophe Joseph Etienne Schmitt ,  Lionel Jean Rene Bovetto ,  Axel Syrbe ,  Michael Dennis Sharp ,  Madansinh Nathusinh Vaghela ,  Rajiv lndravadan Dave ,  Markus Kreuss ,  Eric Stanislas Kolodziejczyk

    IPC分类号： A23J3/10 ,  A23C9/152 ,  A23G9/38 ,  A23G9/32

    摘要： The invention relates to a method of producing a food or beverage product, comprising the steps of: providing an ingredient composition comprising, micellar caseins and whey proteins and having a pH of 6.1-7.1 and a concentration of 1-15 wt. % of proteins, and wherein the ingredient composition has a casein to whey protein ratio of 90/10-60/40, adding 3-25 mM divalent cations to provide a concentration of 3-8 mM free divalent cations in the ingredient composition, homogenising the ingredient composition; and subsequently pasteurising and stirring the ingredient composition at a temperature of 80°-100° C. for a period of 0.5-3 min to form agglomerated proteins comprising caseins and beta-lactoglobulin from the whey proteins, the agglomerates having a size of 5-50 microns as measured by D(4, 3) mean diameter. The invention relates also to a food or beverage product comprising aggregated proteins comprising micellar casein and whey protein aggregates, wherein the product has a pH of 6.1-7.1, a concentration of 6-40 wt. % milk solids, a casein to whey protein ratio of 90/10-60/40, and a concentration of 3-8 mM free divalent cations, and wherein the agglomerates having a size of 5-50 microns mean diameter D(4, 3) as measured by laser diffraction.

    USE OF WHEY PROTEIN MICELLES FOR IMPROVING INSULIN PROFILE IN DIABETIC PATIENTS
    9.
    发明申请
    USE OF WHEY PROTEIN MICELLES FOR IMPROVING INSULIN PROFILE IN DIABETIC PATIENTS 审中-公开
    用于改善糖尿病患者胰岛素特征的WHEY蛋白质细胞的使用

    公开(公告)号：US20140255544A1

    公开(公告)日：2014-09-11

    申请号：US14353188

    申请日：2012-10-19

    申请人： NESTEC S.A.

    发明人： Etienne Pouteau ,  Lionel Jean Rene Bovetto ,  Catherine Mace

    IPC分类号： A23J1/20 ,  A23L1/29

    摘要： The present invention relates to whey protein micelles for use in the treatment and/or prevention of a disorder linked to an increase in plasma postprandial insulin and/or plasma postprandial glucagon concentration in a subject. The invention relates also to a non-therapeutic use of whey protein micelles to decrease plasma postprandial insulin and/or glucagon concentration in healthy subjects.

    摘要翻译： 本发明涉及用于治疗和/或预防与受试者中血浆餐后胰岛素和/或血浆餐后胰高血糖素浓度增加相关的障碍的乳清蛋白胶束。 本发明还涉及乳清蛋白胶束在健康受试者中降低血浆餐后胰岛素和/或胰高血糖素浓度的非治疗用途。