CL2019001379A1 - Un método para producir un concentrado lácteo con agregación de proteínas de cationes divalentes libres. - Google Patents
Un método para producir un concentrado lácteo con agregación de proteínas de cationes divalentes libres.Info
- Publication number
- CL2019001379A1 CL2019001379A1 CL2019001379A CL2019001379A CL2019001379A1 CL 2019001379 A1 CL2019001379 A1 CL 2019001379A1 CL 2019001379 A CL2019001379 A CL 2019001379A CL 2019001379 A CL2019001379 A CL 2019001379A CL 2019001379 A1 CL2019001379 A1 CL 2019001379A1
- Authority
- CL
- Chile
- Prior art keywords
- proteins
- ingredients
- composition
- milk
- caseine
- Prior art date
Links
- 102000004169 proteins and genes Human genes 0.000 title abstract 5
- 108090000623 proteins and genes Proteins 0.000 title abstract 5
- 150000001768 cations Chemical class 0.000 title abstract 4
- 239000012141 concentrate Substances 0.000 title abstract 3
- 235000013365 dairy product Nutrition 0.000 title abstract 3
- 238000004519 manufacturing process Methods 0.000 title abstract 2
- 238000004220 aggregation Methods 0.000 title 1
- 230000002776 aggregation Effects 0.000 title 1
- 239000004615 ingredient Substances 0.000 abstract 6
- 239000000203 mixture Substances 0.000 abstract 6
- 102000014171 Milk Proteins Human genes 0.000 abstract 4
- 108010011756 Milk Proteins Proteins 0.000 abstract 4
- 235000021239 milk protein Nutrition 0.000 abstract 4
- 235000018102 proteins Nutrition 0.000 abstract 4
- 102000011632 Caseins Human genes 0.000 abstract 2
- 108010076119 Caseins Proteins 0.000 abstract 2
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 abstract 2
- 235000021240 caseins Nutrition 0.000 abstract 2
- 229940021722 caseins Drugs 0.000 abstract 2
- 235000013336 milk Nutrition 0.000 abstract 2
- 239000008267 milk Substances 0.000 abstract 2
- 210000004080 milk Anatomy 0.000 abstract 2
- 102000008192 Lactoglobulins Human genes 0.000 abstract 1
- 108010060630 Lactoglobulins Proteins 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 239000007787 solid Substances 0.000 abstract 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C1/00—Concentration, evaporation or drying
- A23C1/14—Concentration, evaporation or drying combined with other treatment
- A23C1/16—Concentration, evaporation or drying combined with other treatment using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/1522—Inorganic additives, e.g. minerals, trace elements; Chlorination or fluoridation of milk; Organic salts or complexes of metals other than natrium or kalium; Calcium enrichment of milk
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C1/00—Concentration, evaporation or drying
- A23C1/04—Concentration, evaporation or drying by spraying into a gas stream
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C1/00—Concentration, evaporation or drying
- A23C1/14—Concentration, evaporation or drying combined with other treatment
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/56—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products, e.g. for making chocolate milk, drinks and the products for their preparation, pastes for spreading or milk crumb
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
-
- 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
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/20—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from milk, e.g. casein; from whey
-
- 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
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/20—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from milk, e.g. casein; from whey
- A23J1/205—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from milk, e.g. casein; from whey from whey, e.g. lactalbumine
-
- 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
- A23J3/04—Animal proteins
- A23J3/08—Dairy 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
- A23J3/04—Animal proteins
- A23J3/08—Dairy proteins
- A23J3/10—Casein
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Biochemistry (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Zoology (AREA)
- Inorganic Chemistry (AREA)
- Dairy Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Non-Alcoholic Beverages (AREA)
- Confectionery (AREA)
- Tea And Coffee (AREA)
Abstract
LA INVENCIÓN SE RELACIONA CON UN MÉTODO PARA PRODUCIR UN CONCENTRADO LÁCTEO, QUE COMPRENDE LAS ETAPAS DE: PROPORCIONAR UNA COMPOSICIÓN DE INGREDIENTES QUE COMPRENDE CASEÍNAS MICELARES Y PROTEÍNAS DE SUERO DE LECHE Y QUE TIENE UN PH DE 6,1 - 7,1 Y UNA CONCENTRACIÓN DE 3 - 25% EN PESO DE PROTEÍNAS, Y EN DONDE LA COMPOSICIÓN DE INGREDIENTES TIENE UNA RELACIÓN DE CASEÍNA A PROTEÍNA DE SUERO DE LECHE DE 90/10 - 60/40, AÑADIR 3 - 25 MM DE CATIONES DIVALENTES PARA PROPORCIONAR UNA CONCENTRACIÓN DE 3 - 8 MM DE CATIONES DIVALENTES LIBRES EN LA COMPOSICIÓN DE INGREDIENTES, HOMOGENEIZAR LA COMPOSICIÓN DE INGREDIENTES; Y POSTERIORMENTE PASTEURIZAR Y AGITAR LA COMPOSICIÓN DE INGREDIENTES A UNA TEMPERATURA DE 80° - 105 °C DURANTE UN PERÍODO DE 0,5 - 3 MIN PARA FORMAR PROTEÍNAS AGLOMERADAS QUE COMPRENDEN CASEÍNAS Y BETA-LACTOGLOBULINA A PARTIR DE LAS PROTEÍNAS DE SUERO DE LECHE, LOS AGLOMERADOS TIENEN UN TAMAÑO DE 3 - 50 MICRONES SEGÚN SE MIDE POR EL DIÁMETRO MEDIO D(4,3). LA INVENCIÓN TAMBIÉN SE RELACIONA CON UN MÉTODO CON UN TRATAMIENTO A TEMPERATURA ULTRAALTA DE LA MEZCLA DE INGREDIENTES. ADEMÁS, LA INVENCIÓN SE RELACIONA CON UN CONCENTRADO LÁCTEO QUE COMPRENDE PROTEÍNAS AGREGADAS QUE COMPRENDEN CASEÍNA MICELAR Y AGREGADOS DE PROTEÍNA DE SUERO DE LECHE, EN DONDE EL PRODUCTO TIENE UN PH DE 6,0 - 7,1, UNA CONCENTRACIÓN DE 6 - 55% EN PESO DE SÓLIDOS DE LECHE, UNA RELACIÓN DE CASEÍNA A PROTEÍNA DE SUERO DE LECHE DE 90/10 - 60/40, Y UNA CONCENTRACIÓN DE 3 - 8 MM DE CATIONES DIVALENTES LIBRES, Y EN DONDE LOS AGLOMERADOS TIENEN UN TAMAÑO DE 3 - 50 MICRONES DE DIÁMETRO MEDIO D(4,3) SEGÚN SE MIDE POR DIFRACCIÓN LÁSER.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP16205142 | 2016-12-19 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CL2019001379A1 true CL2019001379A1 (es) | 2019-08-30 |
Family
ID=57680076
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CL2019001379A CL2019001379A1 (es) | 2016-12-19 | 2019-05-22 | Un método para producir un concentrado lácteo con agregación de proteínas de cationes divalentes libres. |
Country Status (14)
| Country | Link |
|---|---|
| US (1) | US11089791B2 (es) |
| EP (1) | EP3554250B1 (es) |
| JP (2) | JP7004718B2 (es) |
| CN (1) | CN109963471B (es) |
| AU (1) | AU2017384154B2 (es) |
| BR (1) | BR112019010190A2 (es) |
| CA (1) | CA3044138C (es) |
| CL (1) | CL2019001379A1 (es) |
| ES (1) | ES3007685T3 (es) |
| MX (1) | MX2019005950A (es) |
| MY (1) | MY192818A (es) |
| NZ (1) | NZ753148A (es) |
| RU (1) | RU2761483C2 (es) |
| WO (1) | WO2018114826A1 (es) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| MY192818A (en) | 2016-12-19 | 2022-09-12 | Nestle Sa | A method of producing a dairy concentrate with free divalent cations protein aggregation |
| JP6990243B2 (ja) * | 2016-12-19 | 2022-01-12 | ソシエテ・デ・プロデュイ・ネスレ・エス・アー | 遊離二価カチオンタンパク質凝集体を有する食品又は飲料製品の製造方法 |
| JP2020503849A (ja) | 2016-12-19 | 2020-02-06 | ソシエテ・デ・プロデュイ・ネスレ・エス・アー | 遊離二価カチオンタンパク質凝集体を有する飲料製品及びその製造方法 |
| MX2019014444A (es) | 2017-06-01 | 2020-01-27 | Société des Produits Nestlé SA | Un metodo para producir un producto alimenticio o de bebiba con agregacion de proteinas vegetales y de la leche de cationes divalentes libres. |
| CN120882315A (zh) * | 2023-03-31 | 2025-10-31 | 雀巢产品有限公司 | 用于改善低脂乳制奶油口感的受控热诱导蛋白质聚集 |
Family Cites Families (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5350590A (en) | 1992-12-15 | 1994-09-27 | Beatreme Foods Inc. | Protein fat replacer and method of manufacture thereof |
| US5855936A (en) | 1997-03-21 | 1999-01-05 | Nestec S.A. | Food fortification |
| WO2006065135A2 (en) | 2004-12-15 | 2006-06-22 | Csm Nederland B.V. | Modified proteins with altered aggregation properties |
| JP4852684B2 (ja) | 2005-09-30 | 2012-01-11 | 雪印メグミルク株式会社 | 乳由来複合脂質高含有粉末 |
| ES2373400T3 (es) * | 2006-03-27 | 2012-02-03 | Nestec S.A. | Micelas de proteína láctea. |
| BRPI1008792B1 (pt) * | 2009-02-13 | 2017-11-14 | Nestec S.A. | Method for producing a frozen aerated confectionery product |
| US20130011515A1 (en) | 2009-10-19 | 2013-01-10 | Cytosport, Inc. | Milk protein concentrates |
| CN103052324B (zh) * | 2010-08-05 | 2015-02-25 | 雀巢产品技术援助有限公司 | 具有改善质构的冷冻甜食产品 |
| PH12013500217A1 (en) * | 2010-08-05 | 2017-08-23 | Nestec Sa | Milk protein containing liquid beverage products |
| US20120164277A1 (en) * | 2010-12-22 | 2012-06-28 | Starbucks Corporation D/B/A Starbucks Coffee Company | Dairy containing beverages with enhanced flavors and textures and methods of making same |
| CN104489097B (zh) | 2014-11-25 | 2018-01-23 | 南通东概念新材料有限公司 | 活性乳酸菌或益生菌的热和对流干燥保护剂及其制备方法 |
| WO2016102501A1 (en) * | 2014-12-22 | 2016-06-30 | Nestec S.A. | Milk powder with improved mouth feel |
| US20170367363A1 (en) * | 2014-12-22 | 2017-12-28 | Nestec S.A. | Milk concentrates with improved mouth feel |
| US10667536B2 (en) * | 2014-12-22 | 2020-06-02 | Societe Des Produits Nestle S.A. | Ready-to-drink milk beverages with improved texture/mouthfeel by controlled protein aggregation, and method of making thereof |
| BR112018000283A2 (pt) * | 2015-08-06 | 2018-09-04 | Nestec Sa | bebidas prontas para o consumo, com textura aprimorada por agregação controlada de proteínas |
| US20190327995A1 (en) * | 2015-08-24 | 2019-10-31 | Arla Foods Amba | Stabiliser-free cottage cheese, a thickened dairy liquid suitable for its production, and related methods |
| US20190069589A1 (en) * | 2015-10-01 | 2019-03-07 | Frieslandcampina Nederland B.V. | Liquid nutritional composition comprising micellar casein and hydrolysed whey protein |
| MY192818A (en) | 2016-12-19 | 2022-09-12 | Nestle Sa | A method of producing a dairy concentrate with free divalent cations protein aggregation |
-
2017
- 2017-12-18 MY MYPI2019002598A patent/MY192818A/en unknown
- 2017-12-18 BR BR112019010190-0A patent/BR112019010190A2/pt not_active Application Discontinuation
- 2017-12-18 WO PCT/EP2017/083353 patent/WO2018114826A1/en not_active Ceased
- 2017-12-18 JP JP2019527191A patent/JP7004718B2/ja active Active
- 2017-12-18 EP EP17835654.9A patent/EP3554250B1/en active Active
- 2017-12-18 CN CN201780071822.0A patent/CN109963471B/zh active Active
- 2017-12-18 MX MX2019005950A patent/MX2019005950A/es unknown
- 2017-12-18 AU AU2017384154A patent/AU2017384154B2/en active Active
- 2017-12-18 US US16/462,448 patent/US11089791B2/en active Active
- 2017-12-18 CA CA3044138A patent/CA3044138C/en active Active
- 2017-12-18 RU RU2019115969A patent/RU2761483C2/ru active
- 2017-12-18 NZ NZ753148A patent/NZ753148A/en unknown
- 2017-12-18 ES ES17835654T patent/ES3007685T3/es active Active
-
2019
- 2019-05-22 CL CL2019001379A patent/CL2019001379A1/es unknown
-
2022
- 2022-01-04 JP JP2022000050A patent/JP7349515B2/ja active Active
Also Published As
| Publication number | Publication date |
|---|---|
| JP2020501528A (ja) | 2020-01-23 |
| ES3007685T3 (en) | 2025-03-20 |
| CA3044138C (en) | 2024-01-16 |
| EP3554250A1 (en) | 2019-10-23 |
| RU2019115969A (ru) | 2020-11-23 |
| US11089791B2 (en) | 2021-08-17 |
| RU2019115969A3 (es) | 2021-03-15 |
| RU2761483C2 (ru) | 2021-12-08 |
| MX2019005950A (es) | 2019-10-09 |
| AU2017384154B2 (en) | 2022-06-16 |
| CN109963471B (zh) | 2022-12-30 |
| CA3044138A1 (en) | 2018-06-28 |
| US20190373907A1 (en) | 2019-12-12 |
| EP3554250B1 (en) | 2024-10-30 |
| MY192818A (en) | 2022-09-12 |
| NZ753148A (en) | 2023-01-27 |
| BR112019010190A2 (pt) | 2021-02-17 |
| AU2017384154A1 (en) | 2019-05-23 |
| WO2018114826A1 (en) | 2018-06-28 |
| JP2022061990A (ja) | 2022-04-19 |
| JP7349515B2 (ja) | 2023-09-22 |
| CN109963471A (zh) | 2019-07-02 |
| JP7004718B2 (ja) | 2022-01-21 |
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