Enhancing clarity and/or stability properties of protein-containing liquids and gels
US7927645B2 · kind B2 · utility
1Cited by
4References
24Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Apr 16, 2004 |
| Grant date | Apr 19, 2011 |
| Priority date | — |
| Expiry date | Oct 7, 2025 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23V2300/46
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The present invention describes a method of enhancing clarity and/or stability properties of a protein-containing liquid or gel, comprising subjecting said liquid or gel to a pressure treatment of 100 Mpa or greater. Preferred proteins useful in the invention are whey protein isolates and whey protein concentrates. The methods of the invention may be used to improve the clarity and/or stability properties of fruit juices, vegetable juices, protein concentrates and protein syrups.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.