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WO2018039037A1 - Composition nutritive et son procédé de préparation - Google Patents

Composition nutritive et son procédé de préparation Download PDF

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Publication number
WO2018039037A1
WO2018039037A1 PCT/US2017/047377 US2017047377W WO2018039037A1 WO 2018039037 A1 WO2018039037 A1 WO 2018039037A1 US 2017047377 W US2017047377 W US 2017047377W WO 2018039037 A1 WO2018039037 A1 WO 2018039037A1
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WO
WIPO (PCT)
Prior art keywords
soy protein
nutritional
solution
protein
nutritional composition
Prior art date
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Ceased
Application number
PCT/US2017/047377
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English (en)
Inventor
Yichao LIANG
Jason Xiang LI
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Abbott Laboratories
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Abbott Laboratories
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Filing date
Publication date
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Publication of WO2018039037A1 publication Critical patent/WO2018039037A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/185—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A23J3/16—Vegetable proteins from soybean
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/30—Dietetic or nutritional methods, e.g. for losing weight
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula

Definitions

  • the resulting nutritional liquid can be highly viscous and grainy at protein concentrations of 10 g/100 mL or more where a significant proportion of soy protein is used to substitute dairy protein.
  • the present invention provides a process for preparing a soy protein powder, the process comprising:
  • Figure 1 is a flowchart illustrating the steps followed in a known method for the preparation of a soy-protein-containing oil-in-water emulsion.
  • the terms "nutritional composition” as used herein refers to nutritional liquids, nutritional solids, nutritional semi-liquids, nutritional semi-solids, nutritional powders, nutritional supplements, and any other nutritional food product as known in the art.
  • the nutritional powders may be reconstituted to form a nutritional liquid, all of which comprise one or more of fat, protein and carbohydrate, and are suitable for oral consumption by a human.
  • the term "nutritional liquid” as used herein refers to nutritional compositions in ready-to-drink liquid form, concentrated form, and nutritional liquids made by reconstituting the nutritional powders described herein prior to use.
  • the term "nutritional powder” as used herein refers to nutritional products in flowable or scoopable form that can be reconstituted with water or another aqueous liquid prior to consumption and includes both spray dried and dry-mixed/dry- blended powders.
  • the term "nutritional semi-solid,” as used herein, refers to nutritional products that are intermediate in properties, such as rigidity, between solids and liquids. Some semi-solids examples include puddings, gelatins, and doughs.
  • subject refers to a mammal, including companion animals, livestock, laboratory animals, working animals, sport animals, and humans. In preferred embodiments, the subject is a human.
  • Numerical ranges as used herein are intended to include every number and subset of numbers within that range, whether specifically disclosed or not. Further, these numerical ranges should be construed as providing support for a claim directed to any number or subset of numbers in that range. For example, a disclosure of from 1 to 10 should be construed as supporting a range of from 2 to 8, from 3 to 7, from 5 to 6, from 1 to 9, from 3.6 to 4.6, from 3.5 to 9.9, and so forth. All references to singular characteristics or limitations of the present disclosure shall include the corresponding plural characteristic or limitation, and vice versa, unless otherwise specified or clearly implied to the contrary by the context in which the reference is made. Unless otherwise specified, “a,” “an,” “the,” and “at least one” are used interchangeably.
  • the present invention is directed to a process for preparing a nutritional composition.
  • the process of the present invention involves a number of steps. As will be appreciated, while these steps are intended to be sequential, there may be some overlap between the steps when the process is carried out in a continuous manner.
  • the first step (step (i)) involves providing a solution comprising intact soy protein.
  • intact it is meant that at most 10 wt% of the soy protein is present in hydrolysed form. In certain exemplary embodiments, less than 5 wt% of the soy protein is present in hydrolysed form, or less than 2 wt%, or less than 1 wt% or 0 wt%. Suitable sources of intact soy protein are given below.
  • the solution comprises at least 5 wt% intact soy protein by weight of the solution, or from 5 to 20 wt%, or from 6 to 15 wt%, or from 8 to 10 wt%.
  • step (ii) involves heating the solution comprising intact soy protein at a temperature of from 80 to 100 °C for from 5 to 30 minutes, or from 5 to 20 minutes, or from 5 to 15 minutes, or from 5 to 10 minutes, or at a temperature of from 80 to 90 °C for from 5 to 30 minutes, or from 5 to 20 minutes, or from 5 to 15 minutes, or from 5 to 10 minutes.
  • this time period refers only to the time for which the solution is at a temperature of from 80 to 100 °C. For example, it does not include an initial ramping up of the temperature from room temperature to 80 °C, or a ramping down of the temperature from 80 °C back to room temperature again.
  • step (i) involves cooling the solution comprising partially denatured soy protein to form a cooled soy protein solution.
  • the solution may be cooled, for example, by placement in an ice bath.
  • the solution comprising partially denatured soy protein is cooled to a temperature of 25 °C or less, or 20 °C or less.
  • the cooling step serves to prevent further heat-induced changes in the soy protein from occurring after step (ii).
  • the fourth step (step (iv)) involves homogenizing the cooled soy protein solution at a pressure of from 200 to 2000 bar at a temperature of 30 °C or less to form a homogenized soy protein solution.
  • step (iv) can be considered to be an ultra high pressure homogenization (UHPH) step, also known as microfluidization.
  • UHPH ultra high pressure homogenization
  • the cooled soy protein solution is homogenized at a pressure of from 300 to 2000 bar, or from 400 to 2000 bar, or from 500 to 1500 bar.
  • the cooled soy protein solution is homogenized at a pressure of from 300 to 2000 bar, or from 400 to 2000 bar, or from 500
  • the UHPH step serves to reverse any slight increase in viscosity that may have occurred during step (ii) (for example due to a small amount of soy protein gelation). In other words, the UHPH step will break down insoluble soy protein aggregates formed in step (ii). Even once broken up, they remain inert to further heat treatment later in the process.
  • the inventors have found that if the oil is added instead before steps (ii) to (iv), the advantages of low viscosity and improved stability are significantly reduced.
  • the homogenized soy protein solution is blended with a source of carbohydrate and/or a source of minerals.
  • the homogenized soy protein solution is blended with the source of fat, and the source of carbohydrate and/or the source of minerals separately.
  • two or more of these components may be pre-blended before being blended with the homogenized soy protein solution.
  • the order in which the components are blended is not critical to the invention and will vary depending on the nature of the nutritional product being manufactured, and this order is readily optimisable by the person skilled in the art.
  • step (v) is carried out under heat and optionally under agitation. Such conditions ensure adequate mixing.
  • a nutritional composition is prepared using at least three separate slurries, including a protein-in-fat (PI F) slurry, a carbohydrate- mineral (CHO-MI N) slurry, and a protein-in-water (PIW) slurry.
  • the PIF slurry is formed by heating and mixing selected oils (e.g., canola oil, corn oil) and then adding an emulsifier (e.g. , soy lecithin), fat soluble vitamins, and a portion of the total protein (e.g. , milk protein concentrate) with continued heat and agitation.
  • the CHO-MI N slurry is formed by adding with heated agitation to water: minerals (e.g.
  • the fifth step further comprises homogenizing the nutritional composition, preferably at a lower pressure than the pressure of step (iv), to form a homogenized nutritional composition.
  • the homogenization pressure of step (v) is less than 200 bar, or less than 150 bar. In certain exemplary embodiments, the homogenization pressure of step (v) is at least 100 bar.
  • the process further comprises a sixth step (step (vi)) of thermally treating the nutritional composition to form a sterilized nutritional composition.
  • This step may be carried out irrespective of whether the nutritional composition has been homogenized.
  • step (vi) may be performed immediately after the blending of step (v).
  • step (vi) involves heating the nutritional composition at a temperature of from 130 to 150 °C for from 1 to 5 seconds. These may be considered to be UHT conditions. These conditions are suitable for sterilizing the nutritional composition prior to packaging.
  • the process further comprises packaging the sterilized nutritional composition, preferably under sterilized or aseptic processing conditions.
  • the sixth step may involve retort-sterilizing the nutritional composition at a temperature of from 90 to 130 °C, or from 1 10 to 130 °C, for from 10 to 30 minutes, or from 15 to 20 minutes.
  • the nutritional composition is a nutritional liquid as described herein. In certain exemplary embodiments, this nutritional liquid is obtained by diluting the nutritional composition formed from step (v) and/or step (vi).
  • the process further comprises a seventh step (step (vii)) of drying the nutritional composition to form a nutritional powder.
  • step (vii) is a step of spray-drying.
  • the nutritional powder formed from step (vii) is reconstitutable in water and/or another aqueous liquid to form a nutritional liquid as described herein.
  • the nutritional compositions resulting from the process described herein exhibit a number of surprising properties as a result of the combination of the pre-heat treatment and UHPH steps. Relative to liquids having the same concentration of soy protein but produced by conventional processes, these properties include: reduced viscosity;
  • the present invention is directed to a process for preparing a soy protein powder.
  • the process involves the same synergistic combination of soy protein heat treatment and UHPH as the process of the first aspect.
  • the first four steps (steps (i) to (iv)) involve:
  • steps (i) to (iv) are the same as steps (i) to (iv) of the process of the first aspect and any optional features of these steps in the process of the first aspect may be present in process of the second aspect.
  • step (v) involves drying the soy protein solution to form a soy protein powder.
  • step (v) is a step of spray-drying. Because the homogenized soy protein solution is of a low viscosity and remains so even if subjected to heat, it can be processed and dried at higher total solids than high-soy solutions of the prior art. As a result, less water needs to be removed and the drying process is less energy-intensive. This is explained in more detail in relation to the first aspect above.
  • the homogenized soy protein solution is a slurry having a total solids content of at least 40 wt% by total weight of the slurry, or at least 50 wt%, or at least 60 wt%.
  • the homogenized soy protein is a slurry having a total solids content of at most 70 wt% by total weight of the slurry.
  • the soy protein powder comprises at least 90 wt% soy protein by weight of the powder, or at least 95 wt%, or at least 99 wt%. In certain preferred embodiments, the soy protein powder consists essentially of or consists of soy protein.
  • the present invention is directed to a soy protein powder obtainable by the process of the third aspect.
  • the nutritional powder is reconstitutable in water or another aqueous liquid to form a nutritional liquid as described herein.
  • a nutritional powder of the present disclosure has, upon reconstitution, the same advantageous properties as the nutritional liquids described herein.
  • all of the processes described herein confer the same advantageous properties on the nutritional products that ultimately result therefrom.
  • the processing techniques described herein result in a protein- stabilized emulsion that has low viscosity, high heat stability, low sedimentation and low grain score.
  • This protein matrix is effective even when high levels of soy protein are used, for example where a high proportion of milk protein is replaced with soy protein.
  • Some possible applications are: 1. Incorporating more soy protein (> 50% wt. of total protein) into powdered and/or liquid nutritional products without compromising the product characteristics.
  • the viscosity of a soy-protein-stabilized emulsion increases with heat treatment during wet processing.
  • the viscosity of the formula remains low and the processability of the formula is not compromised even at high solid content.
  • This method enables possible cost reduction with the replacement of more milk proteins with soy protein, but also improves the efficiency of the drying process.
  • the processability of the formula is maintained even with replacement of a higher proportion of milk protein with soy protein. This is particularly important for high protein products or products formulated using a high proportion of soy protein.
  • the methods also allow for higher overall protein concentration. This facilitates the formulation of more concentrated products with reduced consumption volume.
  • Soy protein can be divided into different categories according to its production method.
  • “soy protein concentrate” SPC
  • SPC soybean without the water soluble carbohydrates and which contain about 60 to 90 wt% or more soy protein. More commonly, these products contain 60 to 85 wt% soy protein, and even more typically 70 to 80 wt% soy protein.
  • “soy protein isolate” SPI
  • SPI is the most refined form of soy protein and is mainly used in meat products to improve texture and eating quality. Textured soy protein (TSP) is made from soy protein concentrate by giving it some texture.
  • soy protein sources are readily available to the skilled person, for example, from The Solae Company of St. Louis, Mo., USA, and the Arthur Daniels Midland Company of Decatur, Illinois, USA.
  • this component may come from various sources including more than one source.
  • Non-limiting examples of the source of vegetable protein include soy protein hydrolysates, pea protein concentrates, pea protein isolates, pea protein hydrolysates, potato protein, rice protein, corn protein, wheat protein, sunflower protein, chickpea protein, quinoa protein and combinations thereof.
  • the nutritional liquid comprises at least 650 mg/100 mL minerals.
  • the nutritional liquid comprises at least 700 mg/100 mL minerals, or at least 800 mg/100 mL, or at least 900 mg/100 mL, or at least 1000 mg/100 mL. In certain exemplary embodiments, the nutritional liquid comprises at most 1500 mg/100 mL minerals, or at most 1200 mg/100mL. As noted above, certain minerals have a tendency to interact with soy protein and cause it to clump, giving rise to unfavourable product characteristics such as high viscosity and/or sedimentation. The combination of soy protein pre-heat treatment and UHPH as used in the processes of the present disclosure has, for the first time, enabled the preparation of nutritional compositions having a high concentration of soy protein and high mineral density without compromising the product characteristics.
  • the nutritional liquid has a total content of calcium chloride, calcium from milk protein concentrate, sodium chloride, sodium from hydrolyzed sodium caseinate, potassium chloride, potassium hydroxide, magnesium chloride, magnesium phosphate dibasic, potassium chloride and potassium hydroxide of at least 400 mg/100 mL, or at least 500 mg/100 mL, or at least 600 mg/100 mL.
  • the nutritional liquid has a total content of calcium chloride, calcium from milk protein concentrate, sodium chloride, sodium from hydrolyzed sodium caseinate, potassium chloride, potassium hydroxide, magnesium chloride, magnesium phosphate dibasic, potassium chloride and potassium hydroxide of at most 1000 mg/100 ml_, or at most 800 mg/100 mL.
  • the nutritional liquid is sterilized.
  • soy protein pre-heat treatment and UHPH imparts a stability to the soy protein that is maintained during a subsequent sterilizing heat- treatment step.
  • the present disclosure has, for the first time, enabled the preparation of high-soy, highly-fortified, sterilized nutritional liquids having favourable product characteristics.
  • hydroxypropyl methylcellulose tragacanth gum, karaya gum, gum acacia, chitosan, arabinoglactins, glucomannan, xanthan gum, alginate, pectin, low and high methoxy pectin, cereal beta-glucans (e.g. , oat beta-glucan, barley beta-glucan), carrageenan and psyllium, FibersolTM, other resistant starches, and combinations thereof.
  • cereal beta-glucans e.g. , oat beta-glucan, barley beta-glucan
  • carrageenan psyllium
  • FibersolTM other resistant starches, and combinations thereof.
  • the nutritional liquid has a viscosity of less than 200 mPa.s as measured at a temperature of 20 °C and at a shear rate of 100 s "1 , or less than 150 mPa.s, or less than 100 mPa.s.
  • the nutritional liquid has an insolubility index of less than 5%, or less than 4%, or less than 3%, or less than 2% or less than 1 %.
  • the nutritional liquid has an insolubility index of at least 0.2%.
  • the insolubility index of a liquid may be calculated using the following formula:
  • the nutritional liquid has an energy density of at least 1 kcal/mL, or from 1 to 5 kcal/mL, or from 2 to 4 kcal/mL.
  • the present invention allows for the preparation of more compact product forms that provide a high energy density.
  • a nutritional powder was prepared in accordance with the method of the present invention. The process steps are shown in Figure 2.
  • the homogenized slurry was mixed with oil to produce a coarse emulsion at 24,000 (2 min) in a high speed disperser.
  • the liquid slurry was then passed through HTST/UHT process for sterilization purpose. It operated at 105 °C for 5 s.
  • the liquid slurry was fed to an evaporator for concentrating the liquid and the concentrated slurry was spray dried to powders.
  • An 8.5% SPI (soy protein isolate)-stabilized 10% (w/w) oil-in-water emulsion was prepared in accordance with the process of Example 1.
  • the oil was soya oil.
  • the pre-heat-treatment step was carried out at 90°C for 15 min.
  • the UHPH was carried out at 1400 bar for 5 passes.
  • an 8.5% SPI (soy protein isolate)- stabilized 10% (w/w) oil-in-water emulsion was prepared in accordance with the process shown in Figure 1.
  • the viscosity of each of the emulsions was measured in an unheated state using a Brookfield digital viscometer (Model DV-II+, USA) fitted with spindle-3.
  • the storage modulus (G') and loss modulus (G") were measured for each of the two samples.
  • oscillatory rheology was performed to track the structural changes in emulsion sample during heating.
  • Dynamic strain sweeps were performed for each emulsion sample at a frequency of 1 Hz to determine the linear viscoelastic region (LVR).
  • An aliquot (20 mL) of emulsion sample was gently poured into the cup and a layer of mineral oil was added to prevent water evaporation during the measurement.
  • the sample was subjected to a heating and cooling cycle (20- 90 (hold 15 min)- 20 °C) at a constant rate of 3 °C/min.
  • SPI-stabilized 10% (w/w) oil-in-water emulsions were prepared in accordance with the process of Figure 2 but employing a range of UHPH conditions.
  • samples were prepared using the following homogenization pressures (all for 5 passes): 200 bar, 400 bar, 600 bar, 800 bar, 1000 bar, 1200 bar, 1400 bar, 2000 bar.
  • the pre-heat-treatment step was carried out at 90°C for 15 min.
  • soy protein pre-heat treatment has a marked effect on the unheated SPI-stabilized emulsions.
  • the viscosity reduced more than 10 fold.
  • the viscosity reduced as the homogenization pressure increased.
  • the viscosity reduction seemed to reach a plateau above 800 bars.
  • heat treatment 90 °C, 15 min
  • emulsion viscosity because inter-particle interactions (protein-protein, droplet-droplet, protein-droplet interactions) become more extensive when heating temperature is above the denaturation temperature of soy proteins (Beliciu & Moraru, 2013; Euston, Al- Bakkush, & Campbell, 2009).
  • the viscosity of 8.5% (w/w) SPI-stabilized 10% (w/w) oil-in-water emulsions with pretreatment remained low ( ⁇ 100 cP) after a secondary heating (90 °C for 15 min) in the presence of up to about 30 mM of NaCI, if the SPI was pre-heated at 90°C for 15 min and passed through UHPH at 1400 bar for 5 passes prior to emulsification.
  • SPI-stabilized 10% (w/w) oil-in-water emulsions were prepared in accordance with the process of Figure 2 but employing a range of UHPH conditions.
  • samples were prepared using the following homogenization pressures (all for 5 passes): 400 bar, 600 bar, 800 bar, 1000 bar, 1200 bar, 1400 bar.
  • a control sample (again an 8.5% (w/w) SPI-stabilized 10% (w/w) oil-in-water emulsion) was prepared in accordance with the process of Figure 1.
  • Example 5 In this Example, the effect of pre-heat treatment and UHPH (microfluidization) on sedimentation of SPI solutions was measured.
  • 10% (w/w) SPI solutions were prepared and subjected to pre-heat-treatment at 90°C for 15 min. The 10% (w/w) SPI solutions were then subjected to the following microfluidization conditions: 200 bar (control), 400 bar (1 pass), 400 bar (5 passes), 1400 bar (1 pass), 1400 bar (5 passes).
  • Example 6 Five mixed protein solutions were prepared containing 12% w/w total protein. Of the total protein, 30% was standard MPC-80 and 70% was intact SPI. The mixed protein solutions were prepared by the following process:
  • step (v) 12% protein solutions For each solution, a different time period was used for step (iii): 1 min, 5 min, 10 min, 15 min.
  • Example 7 illustrates a nutritional liquid in accordance with the present invention, the ingredients of which are listed in the table below. All ingredients are listed as kg per 1000 kg batch of product, unless otherwise specified.

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
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Abstract

La présente invention concerne un procédé de préparation d'une composition nutritive consistant (i) à utiliser une solution comprenant une protéine de soja intacte ; (ii) à chauffer la solution comprenant une protéine de soja intacte dans des conditions efficaces pour former une solution comprenant une protéine de soja partiellement dénaturée ; (iii) à refroidir la solution comprenant une protéine de soja partiellement dénaturée pour former une solution de protéine de soja refroidie ; (iv) à homogénéiser la solution de protéine de soja refroidie à une pression de 200 à 2 000 bar et à une température inférieure ou égale à 30 °C pour former une solution de protéine de soja homogénéisée ; et (v) à mélanger la solution de protéine de soja homogénéisée avec une source de matière grasse pour former une composition nutritive.
PCT/US2017/047377 2016-08-22 2017-08-17 Composition nutritive et son procédé de préparation Ceased WO2018039037A1 (fr)

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Application Number Priority Date Filing Date Title
GBGB1614325.7A GB201614325D0 (en) 2016-08-22 2016-08-22 Nutritional composition and process of preparation thereof
GB1614325.7 2016-08-22

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2022053616A1 (fr) * 2020-09-11 2022-03-17 Société des Produits Nestlé S.A. Procédé de préparation d'un liquide à haute teneur en fibre et à phases stables à partir d'une matière de flux latéral de la fabrication d'aliments
CN117204501A (zh) * 2023-10-27 2023-12-12 齐鲁工业大学(山东省科学院) 一种热变性与高压均质联合处理提高大豆蛋白功能特性的方法

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JPS5362850A (en) * 1976-11-17 1978-06-05 Ajinomoto Kk Improving of quality of modified defatted soybean
GB1533084A (en) * 1976-05-03 1978-11-22 Itt Lipoprotein emulsions for use as egg yolk replacers
US4687739A (en) * 1984-06-08 1987-08-18 House Food Industries Co., Ltd. Method for treating aqueous solution of soybean protein with enzymes
JPH1118687A (ja) * 1997-07-03 1999-01-26 Fuji Oil Co Ltd 溶解性に優れた大豆タンパク質素材の製造法
US20020127325A1 (en) * 1999-10-01 2002-09-12 Jeneil Biotech, Inc. Soy milk compositions and methods of preparation
CN101019600A (zh) * 2006-12-29 2007-08-22 南昌大学 纳米级大豆蛋白粉的生产方法
CN103211081B (zh) * 2013-03-29 2014-09-10 黑龙江省大豆技术开发研究中心 一种冷冻肉制品专用大豆分离蛋白制备方法及其应用
EP2757898B1 (fr) * 2011-09-20 2015-10-21 Abbott Laboratories Formulations nutritionnelles en poudre comprenant une protéine végétale séchée par pulvérisation

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1533084A (en) * 1976-05-03 1978-11-22 Itt Lipoprotein emulsions for use as egg yolk replacers
JPS5362850A (en) * 1976-11-17 1978-06-05 Ajinomoto Kk Improving of quality of modified defatted soybean
US4687739A (en) * 1984-06-08 1987-08-18 House Food Industries Co., Ltd. Method for treating aqueous solution of soybean protein with enzymes
JPH1118687A (ja) * 1997-07-03 1999-01-26 Fuji Oil Co Ltd 溶解性に優れた大豆タンパク質素材の製造法
US20020127325A1 (en) * 1999-10-01 2002-09-12 Jeneil Biotech, Inc. Soy milk compositions and methods of preparation
CN101019600A (zh) * 2006-12-29 2007-08-22 南昌大学 纳米级大豆蛋白粉的生产方法
EP2757898B1 (fr) * 2011-09-20 2015-10-21 Abbott Laboratories Formulations nutritionnelles en poudre comprenant une protéine végétale séchée par pulvérisation
CN103211081B (zh) * 2013-03-29 2014-09-10 黑龙江省大豆技术开发研究中心 一种冷冻肉制品专用大豆分离蛋白制备方法及其应用

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2022053616A1 (fr) * 2020-09-11 2022-03-17 Société des Produits Nestlé S.A. Procédé de préparation d'un liquide à haute teneur en fibre et à phases stables à partir d'une matière de flux latéral de la fabrication d'aliments
CN117204501A (zh) * 2023-10-27 2023-12-12 齐鲁工业大学(山东省科学院) 一种热变性与高压均质联合处理提高大豆蛋白功能特性的方法

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