Abstract

The present invention concerns a process for the preparation of stabilized protein aggregate particles, wherein said process comprises the following steps: a) providing an aqueous solution wherein are dispersed proteins and at least one reducing sugar, b) adjusting the pH of the aqueous solution obtained in step a), to a pH above 7, c) drying the aqueous solution obtained in step b), to form powder particles comprising said proteins and said at least one reducing sugar, d) dry heating said powder particles obtained in step c), to form said stabilized protein aggregate particles.

IPC Classes  ?

• A23C 1/04 - Concentration, evaporation or drying by spraying into a gas stream
• A23C 1/05 - Concentration, evaporation or drying by spraying into a gas stream combined with agglomeration
• A23C 1/08 - Freeze drying
• A23C 1/14 - Concentration, evaporation or drying combined with other treatment
• A23C 1/16 - Concentration, evaporation or drying combined with other treatment using additives
• A23C 9/152 - Milk preparationsMilk powder or milk powder preparations containing additives
• A23C 9/154 - Milk preparationsMilk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparationsMilk gels
• A23C 9/156 - Flavoured milk preparations
• A23C 9/16 - Agglomerating or granulating milk powderMaking instant milk powderProducts obtained thereby
• A23C 21/06 - Mixtures of whey with milk products or milk components
• A23C 21/08 - WheyWhey preparations containing other organic additives, e.g. vegetable or animal products
• A23J 3/00 - Working-up of proteins for foodstuffs
• A23J 3/04 - Animal proteins
• A23J 3/08 - Dairy proteins
• A23J 3/14 - Vegetable proteins
• A23L 33/17 - Amino acids, peptides or proteins
• A23L 33/185 - Vegetable proteins
• A23L 33/19 - Dairy proteins
• A23L 33/125 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing carbohydrate syrupsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugarsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugar alcoholsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing starch hydrolysates

Abstract

The present invention relates to a method for preparing a lactose-containing powder. Said method includes the consecutive steps of: a) concentrating a lactose-containing liquid so as to obtain a concentrated liquid having 55% to 65% dry matter content, said concentration Step a) having a duration between 10 and 20 minutes; b) overconcentrating the concentrate obtained from Step a) so as to obtain an overconcentrated material having 75% to 80% dry matter content, said overconcentration Step b) having a duration varying from 2 to 10 minutes; c) granulating the overconcentrate obtained from Step b) by mixing said overconcentrate with a lactose-containing powder, having at least 95% dry matter content, until a granulated powder having dry matter content with at least 85% dry extract is obtained; and d) drying the granulated powder obtained from Step c) so as to obtain a lactose-containing powder having at least 95% dry matter content.

IPC Classes  ?

• A23C 9/16 - Agglomerating or granulating milk powderMaking instant milk powderProducts obtained thereby
• A23C 1/12 - Concentration by evaporation
• A23L 1/00 - Foods or foodstuffs; Their preparation or treatment (preservation thereof in general A23L 3/00)

Abstract

The present invention relates to the use of a co-product from a method for extracting lysozyme from egg whites, in order to obtain at least one basic egg white protein. Said co-product is a solution obtained from a step of extracting pre-crystallized lysozyme having a basic pH from an eluate containing the egg white protein fraction kept on a cation exchange chromatography substrate. The present invention also relates to a method for purifying at least one basic egg white protein, including an operation of extracting and purifying said basic protein using said co-product from a method for extracting lysozyme from egg whites.

IPC Classes  ?

• C07K 1/18 - Ion-exchange chromatography
• C07K 14/465 - Peptides having more than 20 amino acidsGastrinsSomatostatinsMelanotropinsDerivatives thereof from animalsPeptides having more than 20 amino acidsGastrinsSomatostatinsMelanotropinsDerivatives thereof from humans from vertebrates from birds
• C12N 9/36 - Hydrolases (3.) acting on glycosyl compounds (3.2) acting on beta-1, 4 bonds between N-acetylmuramic acid and 2-acetylamino 2-deoxy-D-glucose, e.g. lysozyme