Method to produce unsaturated milk fat and meat from ruminant animals
US5143737A · kind A · utility
Assignee
Inventor
Key dates
| Filing date | Oct 15, 1990 |
| Grant date | Sep 1, 1992 |
| Priority date | — |
| Expiry date | Oct 15, 2010 |
Classification
- Technology area (CPC Y)Emerging Cross-Sectional Technologies
- CPC primaryY10S426/807
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The present invention relates to an improved method for the modification of a food for a ruminant mammal such that the mammal will produce a modified milk fat or meat fat which method comprises: PA0 (a) producing an emulsion of PA1 (i) a non-toxic food substance to be encapsulated; and PA1 (ii) an acid sensitive nontoxic crosslinkable material which will surround and encapsulate the substance with the proviso that no added crosslinking chemical is present in the emulsion; (b) subjecting the emulsion to reaction conditions which crosslink the crosslinkable material and encapsulate the substance. Specifically, the method is useful to encapsulate emulsified unsaturated fatty acids with a natural protein such as whey protein concentrate containing a reducing sugar, such as lactose, with crosslinking and encapsulating using the Maillard browning reaction. Cattle sheep or goats feed the modified food produce a higher level of unsaturated milk fat and meat fat. These food products having more unsaturated fat and less saturated fat are useful as food for mammals, especially human beings.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.