Milk basic protein composition and production process therefor
US9861121B2 · kind B2 · utility
Assignee
Inventors
Key dates
| Filing date | Mar 25, 2014 |
| Grant date | Jan 9, 2018 |
| Priority date | — |
| Expiry date | Mar 25, 2034 |
Classification
- Technology area (CPC C)Chemistry; Metallurgy
- CPC primaryC12Y111/01007
- WIPO fieldPharmaceuticals
- WIPO sectorChemistry
Abstract
The present invention provides a protein composition comprising a milk basic protein fraction; and at least one stabilizer selected from the group consisting of soybean polysaccharides, xanthan gum, pectin, gum arabic, gum ghatti, carrageenan, locust bean gum, sodium caseinate, lecithin, and carboxymethylcellulose. The protein composition significantly improves the heat resistance of the milk basic protein fraction. The present invention achieves heat treatment of a protein composition and food, beverage, feed, and pharmaceutical comprising such a protein composition at a temperature exceeding 90° C. without deactivation of the milk basic protein fraction.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.