The present invention provides alternative dairy products comprising modified beta-lactoglobulin (BEG) proteins, as well as methods for preparing said modified proteins and dairy products.
The present invention provides methods for preparing alternative dairy products comprising a high content of beta-lactoglobulin protein (BEG) and BEG hydrolysate and having one of more modulated characteristics in comparison to corresponding alternative dairy products that lack BEG hydrolysate. The invention further provides such alternative dairy products with modulated characteristic(s).
A23C 11/06 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk proteins
A23C 19/055 - Addition of non-milk fats or non-milk proteins
A23C 20/02 - Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
A23C 21/04 - WheyWhey preparations containing non-milk components as source of fats or proteins
A23J 3/20 - Proteins from microorganisms or unicellular algae
The present invention provides transgenic yeast microorganisms useful for production of high amounts of recombinant beta-lactoglobulin (BLG), and isolates of the BLG obtained from the transgenic yeasts. The invention further provides dairy analogue food products comprising BLG, such as recombinant BLG, as the main milk protein, and methods for producing such dairy analogue food products.
The present invention provides alternative food products with an improved flavour comprising at least one recombinant dairy ingredient, a yeast derived ingredient and a lactic acid derived ingredient as well as methods of preparation thereof. Specifically, methods for preparing such alternative food products comprising addition of addition of yeasts compositions, threonine, or a combination thereof, to lactic acid bacteria, are provided. Specific yoghurt or cream cheese compositions comprising recombinant beta lactoglobulin and yeast extract or yeast cells, fermented with lactic acid bacteria are disclosed.
A23C 9/123 - Fermented milk preparationsTreatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceaeYoghurt
A23C 9/127 - Fermented milk preparationsTreatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
A23C 9/13 - Fermented milk preparationsTreatment using microorganisms or enzymes using additives
A23C 11/06 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk proteins
A23C 19/055 - Addition of non-milk fats or non-milk proteins
C07K 14/47 - Peptides having more than 20 amino acidsGastrinsSomatostatinsMelanotropinsDerivatives thereof from animalsPeptides having more than 20 amino acidsGastrinsSomatostatinsMelanotropinsDerivatives thereof from humans from vertebrates from mammals
A23C 19/093 - Addition of non-milk fats or non-milk proteins
5.
ALTERNATIVE MILK FORMULATIONS AND METHODS FOR DECREASING SULFURIC SMELL DURING MILK HEAT TREATMENT
The present disclosure is directed to methods for preventing or decreasing volatile sulfur compounds (VSCs) levels in alternative milk products following heat treatment. The disclosure further provides a stable milk alternative product.
A23C 11/02 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
A23C 21/06 - Mixtures of whey with milk products or milk components
A23J 1/20 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from milk, e.g. caseinObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from whey
A23J 3/20 - Proteins from microorganisms or unicellular algae
C07K 14/47 - Peptides having more than 20 amino acidsGastrinsSomatostatinsMelanotropinsDerivatives thereof from animalsPeptides having more than 20 amino acidsGastrinsSomatostatinsMelanotropinsDerivatives thereof from humans from vertebrates from mammals
C12N 15/80 - Vectors or expression systems specially adapted for eukaryotic hosts for fungi
The present disclosure provides a method of artificially-producing casein micelles under non-natural conditions. Also provided by the present disclosure are casein micelles and casein compositions comprising the casein micelles. Uses of the casein micelles and/or compositions are also disclosed.
The present invention provides transgenic yeast microorganisms useful for production of high amounts of recombinant beta-lactoglobulin (BLG), and isolates of the BLG obtained from the transgenic yeasts. The invention further provides dairy analogue food products comprising BLG, such as recombinant BLG, as the main milk protein, and methods for producing such dairy analogue food products.
A23C 9/00 - Milk preparationsMilk powder or milk powder preparations
C07K 14/47 - Peptides having more than 20 amino acidsGastrinsSomatostatinsMelanotropinsDerivatives thereof from animalsPeptides having more than 20 amino acidsGastrinsSomatostatinsMelanotropinsDerivatives thereof from humans from vertebrates from mammals
The present invention provides transgenic yeast microorganisms useful for production of high amounts of recombinant beta-lactoglobulin (BLG), and isolates of the BLG obtained from the transgenic yeasts. The invention further provides dairy analogue food products comprising BLG, such as recombinant BLG, as the main milk protein, and methods for producing such dairy analogue food products.
A23C 9/00 - Milk preparationsMilk powder or milk powder preparations
A23C 11/00 - Milk substitutes, e.g. coffee whitener compositions
C07K 14/47 - Peptides having more than 20 amino acidsGastrinsSomatostatinsMelanotropinsDerivatives thereof from animalsPeptides having more than 20 amino acidsGastrinsSomatostatinsMelanotropinsDerivatives thereof from humans from vertebrates from mammals
The present disclosure provides a method of artificially-producing casein micelles under non-natural conditions. Also provided by the present disclosure are casein micelles and casein compositions comprising the casein micelles. Uses of the casein micelles and/or compositions are also disclosed.
A23J 1/20 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from milk, e.g. caseinObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from whey
The present disclosure provides a method of artificially-producing casein micelles under non-natural conditions. Also provided by the present disclosure are casein micelles and casein compositions comprising the casein micelles. Uses of the casein micelles and/or compositions are also disclosed.
A23J 1/20 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from milk, e.g. caseinObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from whey
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