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EP0912105A1 - Nouvelles compositions alimentaires - Google Patents

Nouvelles compositions alimentaires

Info

Publication number
EP0912105A1
EP0912105A1 EP97924968A EP97924968A EP0912105A1 EP 0912105 A1 EP0912105 A1 EP 0912105A1 EP 97924968 A EP97924968 A EP 97924968A EP 97924968 A EP97924968 A EP 97924968A EP 0912105 A1 EP0912105 A1 EP 0912105A1
Authority
EP
European Patent Office
Prior art keywords
protein
potato protein
undenatured
fraction
process according
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP97924968A
Other languages
German (de)
English (en)
Inventor
Luppo Edens
Jan Arie Bastiaan Van Der Lee
Johannes Jozef Plijter
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Koninklijke DSM NV
Original Assignee
Gist Brocades BV
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Gist Brocades BV filed Critical Gist Brocades BV
Priority to EP97924968A priority Critical patent/EP0912105A1/fr
Publication of EP0912105A1 publication Critical patent/EP0912105A1/fr
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K50/00—Feeding-stuffs specially adapted for particular animals
    • A23K50/40—Feeding-stuffs specially adapted for particular animals for carnivorous animals, e.g. cats or dogs
    • A23K50/48—Moist feed
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/50—Solidified foamed products, e.g. meringues
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/264—Vegetable proteins
    • 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
    • A23C13/00—Cream; Cream preparations; Making thereof
    • A23C13/12—Cream preparations
    • 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
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/44—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing peptides or proteins
    • 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
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds or extracts
    • 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
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
    • 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
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • 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
    • A23J1/16—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from waste water of starch-manufacturing plant or like wastes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/10—Organic substances
    • A23K20/142—Amino acids; Derivatives thereof
    • A23K20/147—Polymeric derivatives, e.g. peptides or proteins
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
    • 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
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/40—Foaming or whipping

Definitions

  • the present invention relates to the use of potato protein in food compositions.
  • Potato protein has traditionally been regarded as a waste product of starch manufacture. However, its nutritional qualities (i.e. protein efficiency ratio and biological value) has been shown to be greater than that of casein and comparable to that of whole egg (Kapoor et al.1975; Stegemann, 1977); Knorr, 1978) . Potato protein is rich in lysine and theoretically an excellent supplement for lysine-poor proteins such as those of cereals. Despite its unique nutritional qualities, potato protein is currently only used as animal feed, because the product exhibits a number of serious drawbacks.
  • potato protein becomes denatured and as a consequence becomes devoid of functional properties, i.e. emulsifying capacity, foaming capacity, thermogelling capacity, water binding capacity. Even the most essential requirement for its application in the food industry, i.e. solubility in water, cannot be met.
  • the present invention relates to a food composition which comprises undenatured potato protein as an ingredient and to a method for preparing such undenatured potato protein.
  • this invention relates to the use of undenatured potato protein as a substitute for protein, fat or hydrocolloids in food compositions.
  • This allows for a diet based on vegetable proteins, with high nutritional value. Consequently, in contrast to known food compositions which contain protein, fat or hydrocolloid substitutes which are animal or milk proteins, food compositions according to the invention may be used by people who prefer not to use such proteins .
  • 'food composition refers to any substance containing nutrients, whether for human or animal consumption, whether comprised of a single ingredient or a mixture of ingredients, whether liquid, liquid containing or solid, whether primarily carbohydrate, fat, protein or any mixture thereof, whether edible per se or requiring processing like cooking, mixing, cooling, mechanical treatment and the like.
  • the undenatured potato protein used in the food composition is preferably isolated from potato fruit juice, a waste product of the starch manufacturing industry. Both diluted and undiluted potato fruit juice may be used.
  • Other suitable sources of undenatured potato protein include for example potato peel extracts and effluent streams from potato processing industries other than the potato-starch industry.
  • undenatured potato protein refers to potato protein which has retained most of its intrinsic functional properties, such as emulsifying capacity, solubility, foaming capacity, water binding capacity and thermogellmg capacity, on isolation. As a consequence, its functional properties will be better than those of denatured potato protein and at least as good as those of soy protein.
  • undenatured potato protein is prepared by a low-temperature process comprising conditioning (pre-treatment) , ultrafiltration, diafiltration and, optionally, drying.
  • the undenatured potato protein of the invention is recovered from a potato protein containing fraction, such as potato fruit juice, after the latter has been conditioned.
  • conditioning should be carried out at a temperature which does not exceed 40°C.
  • the potato protein containing fraction is conditioned by means of flocculation, which encapsulates the contaminations, and centrifugation.
  • Flocculation may be carried out at a pH from about 7.0 to 8.0, preferably at pH 7.5, and at a temperature of from about 10°C to about 40°C, preferably at a temperature of from about 20°C to about 30°C.
  • the flocculant is preferably food-grade.
  • flocculation is carried out at room temperature using CaHPO, which is formed by the addition of a calcium salt and a phosphate compound to the potato protein containing fraction.
  • CaHPO is formed by the addition of a calcium salt and a phosphate compound to the potato protein containing fraction.
  • a suitable calcium:phosphate ratio is about 0.3:0.18.
  • Preferably, from about 0.1 to about 1.0% w/v calcium is used.
  • the flocculent may be removed from the liquid phase by e.g. filtration, centrifugation, decanting or any other suitable means. If CaHP0 4 is used for flocculation, the two phases are preferably separated by centrifugation, which will result in a clear supernatant .
  • the potato protein containing supernatant is concentrated and washed, e.g. by filtration, evaporation, adsorption-elution, or a combination of these methods. Preferably, it is concentrated and washed by filtration. Any ultrafiltration, hyperfiltration or microfiltration membrane which is convenient for the concentration of protein may be used, as long as they retain the undenatured potato protein. Membranes with a cut-off value of from about 3 kDa to 100 kDa are preferably used. Any type of filtration unit can be used. Preferred units are continuous systems, such as a continuous multistage filtration unit or a feed and bleed unit. The temperature during ultrafiltration should not exceed 40°C and is preferably from about 15°C to about 25°C.
  • the supernatant is concentrated by ultrafiltration and washed by diafiltration to reduce the concentration of salts, metals, etc.
  • the concentrate is washed with water, preferably in the presence of bisulphite to prevent undesired colour changes of the protein.
  • the amount of washing required depends on the application specification of the final product to be met.
  • the concentrate may be dried. If freeze- dried, freezing should be done in as short a time as possible and preferably the drying temperature should not exceed 35°C.
  • the inlet temperature may be from about 100°C to about 140°C, the product outlet temperature should preferably not exceed 75°C, because higher temperatures will lead to a product with inferior foaming capacities. Preferred temperatures are lower than about 120°C (inlet) and from about
  • glycoalkaloid compound levels may be reduced, preferably by enzymatic degradation, e.g. by an enzyme preparation as described in WO 97/04107, since the majority of acid and solvent extraction methods used to remove glycoalkaloids result in the denaturation of the protein and hence in loss of functional properties.
  • Undenatured potato protein according to the invention is particularly suitable for the preparation of essentially non- potato food compositions.
  • Non-limiting examples of such food compositions are bakery products, such as bread, cake, biscuits, pies and pastries; dairy products, such as dairy drinks, desserts, ice, yogurt, cheese, spreads, pudding and ice cream; meat products, both for human and animal consumption, whether fresh, cooked or cured; and fish products, whether processed or unprocessed.
  • Other food compositions which may contain undenatured potato protein as an ingredient are mayonnaise, soups, sauces, non-dairy spreads, dressings, frozen confectionery, jellified confectionery, such as fruit jellies, jams and jellies and restructured foods, such as reformed fruits and food analogues.
  • the examples illustrate that the use of undenatured potato protein is especially advantageous in whipped products .
  • Undenatured potato protein may replace all or a portion of the protein (such as egg albumin, casein or soy protein) , fat or hydrocolloids (such as pectin, alginate, gelatine, carrageenan, xanthan, guar, locust bean gum) in food compositions.
  • egg white, milk proteins, fat and hydrocolloids are replaced for about 100% by undenatured potato protein.
  • Undenatured protein may also be used as a supplement in lysin-poor food compositions.
  • undenatured potato protein is used to supplement cereal-based meals.
  • Potato fruit juice obtained from a potato starch manufacturer was used within one or two days of reception for the preparation of potato protein.
  • To 700 1 of potato fruit juice 0.3% w/v CaCl 2 .2H 2 0 and 0.18% w/v Na 2 HP0 4 .2H 2 0 were added.
  • the mixture was stirred for 5 minutes at room temperature.
  • the pH was raised to 7.5 using a 20% w/v NaOH solution.
  • the conditioned potato fruit juice was centrifuged in a disc stack centrifuge for removal of the flocculation, including solids and microorganisms.
  • the supernatant was concentrated about 12 times by ultrafiltration using a continuous ultrafiltration unit equipped with polyethersulfon membranes, cut-off value 5 kDa.
  • the retentate was washed by means of diafiltration in the presence of bisulphite to minimise polyphenol oxidation. Diafiltration was continued until salts and metal concentrations had reached acceptable levels. The concentrate was freeze-dried until a dry solid content of 92% was reached. The freeze-dried powder contained 70% protein and no detectable levels of glycoalkaloids (HPLC analysis as described by R. Houben & K. Brunt, J. Chromatography 661, 169-174) .
  • Example 2 Solubility of undenatured potato protein compared to denatured potato protein, whey protein and soy protein.
  • Undenatured potato protein was prepared essentially as described in Example 1.
  • Whey protein (Espiron 580; 78% protein) was obtained from DMV-
  • Soy protein (Supro 500E; 90% protein) was obtained from Protein
  • a 10% (w/w) solution in demineralised water was prepared. After solubilisation (as far as possible) , the pH of the solution was adjusted to the desired value by the drop-wise addition of either NaOH or HCI. Subsequently the solution with the adjusted pH value was centrifuged for 10 minutes at 14.000 rpm in an Eppendorf centrifuge after which the dry weights of both starting material and supernatant were determined.
  • Example 3 Emulsifying properties of undenatured potato compared to lecithin, whey protein, soy protein and casein.
  • Lecithin (Bolec I 55) was obtained from Quest International.
  • Soy protein (Supro 500E, 90% protein) was obtained from Protein
  • Casein (EM7, 90% protein) was obtained from DMV-International (Holland) .
  • Example 4 Artisanal chocolate mousse made with egg albumin Ingredients 0 1 part of fresh egg white (egg albumin) 0.4 part of Castor Sugar 1 part of chocolate 0.5 part of fresh egg yolk
  • the egg albumin was mixed with the aid of an Hobart mixer and an whire whip, starting with speed 1 and after formation of a foam with speed 3. While beating the sugar was added. The addition of the sugar was finished before the foam was beaten stiff. The 0 chocolate was melted au bain-marie and mixed with the egg yolk. This chocolate mixture was added to the beaten egg white during mixing with the Hobart mixer and an whire whip at speed 1. The final mixture, the mousse, was cooled down and stored for checking the stability of the mousse the next two days. The mousse showed some drainage and volume loss The fresh egg yolk s may be replaced by soybean lecithin.
  • This mousse was equal to the one prepared with egg-albumin.
  • the specific volume of this mousse 0 (ml mousse per gram of material) was in the same order or greater than the mousse prepared with egg-albumin.
  • Example 3 illustrates how the outstanding emulsification properties of potato protein demonstrated in Example 3 can be advantageously applied in a food product.
  • the industrially elaborated mousse has the composition given in Table 2.
  • the product is based on cream (typically 38% fat), milk
  • the ingredients are mixed for rehydration of the ingredients, followed by a heat treatment to pasteurize, homogenization and aeration, giving a typical overrun of around 60-100% and packaged.
  • the stability was in the order of one week.
  • the industrially elaborated mousse has the composition given in Table 3.
  • the product is based on cream (typically 38% fat) , milk protein, sugar, emulsifier/stabiliser blends, flavouring.
  • the ingredients are mixed for rehydration of the ingredients, followed by a heat treatment to pasteurize, homogenization and aeration, giving a typical overrun of around 80-150% and packaged.
  • the stability was also in the order of one week.
  • undenatured potato protein can be used in whipped food products m such a way that it retains its foaming and emulsifying properties. Therefore, it can replace egg albumin as well as casein.
  • the egg albumin was mixed with the aid of an Hobart mixer and a whire whip, starting with speed 1 and after formation of a foam with speed 3 While beating the sugar was added. The addition of the sugar was finished before the foam was beaten stiff. The foam was piped with the aid of notched pipe.
  • the meringue was baked with an ceiling (upper) oven temperature of 145°C and a (bottom) lower oven temperature of 115°C for one hour The meringue was further dried m an oven with an ceiling temperature of 95°C and a bottom temperature of 80°C for half an hour
  • Powdery samples of the undenatured potato protein product of the invention were obtained as mentioned in Example 1. From these samples a solution was made by gently mixing with tap water The solution contained approximately 10 % of potato protein This is in the same order as the concentration of egg albumin in fresh egg whites. This solution was beaten in the same way as the egg albumin in Example 8 While mixing, the sugar was added. The stiff foam was piped and baked in the same way as the egg white meringue of Example 8. In contrast to meringues made with egg albumin, one does not observe the flow of foam while baking (the sharp edges formed by piping remained) .
  • Example 8 showed a fast setting of the foam, resulting in cracks in the meringue due to a small further increase in volume
  • the meringue from potato protein showed a gradual increase in volume giving rise to a non- cracked meringue with a much larger volume per gram of original foam.
  • This example illustrates how undenatured potato protein can be used in a bakery product without losing its foaming properties, aerating capacity and foam stability while heated.
  • Example 10 Potato protein as lysine-rich fat replacer
  • Oil droplets in a well homogenised emulsion typically exhibit droplet diameters between 1 to 10 micron diameter.
  • the scientific literature claims that the fatty mouthfeel of such emulsions is almost entirely based on the mere presence of such droplets or particles in the solution.
  • fat replacer products exist that are based on this principle. Ingredients for such fat replacers include starch, cellulose, pectin and proteins. For nutritionally optimised products, a potato protein based fat replacer could be desirable.
  • undenatured potato protein of the invention was processed to obtain hollow particles with an average diameter between 2 and 10, micron.
  • different techniques are known for the production of such particles, for the purpose of this example we have used a technique described in WO 94/08627 (incorporated herein be reference) .
  • 20 grams of undenatured potato protein was dissolved in 150 ml of water containing 0.75 grams of sodium chloride and subsequently atomised at a temperature of 220 "C inlet temperature (92 * C outlet temperature) .
  • C inlet temperature 92 * C outlet temperature
  • Example 11 Breakfast cereals made with potato protein
  • Potato protein is rich in lysine and as such an excellent supplement for lysin-poor proteins such as those of cereals.
  • This complementary relationship has not only been historically proven but has also been shown in several scientific publications (e.g. Kofranyi, E. and Jekat, F. Die biologi Wertmaschine von toysproteinen. West Germanr Verlag, K ⁇ ln (1965) . Therefore, in the health food sector, the combination of potato protein and, for example, breakfast cereals is desirable.
  • the following example illustrates one route to provide such a combination.
  • Typical starting materials for cereal breakfast foods include corn, wheat and rice. Because of the relatively low protein content of these products, it would be desirable to optimise this protein in terms of amino acid composition.
  • Example 12 Pet food made with potato protein Another example illustrating the wide applicability of undenatured potato protein is in pet food manufacturing.
  • the unique thermogelling properties of the protein can be used in waterbinding to replace hydrocolloids like carrageenan, xanthan, guar or locust bean.
  • disadvantage of the latter compounds is that digestion in the gut is not without difficulties so that phenomena like diarrhoea and flatulence can occur.
  • the following recipe specifies a canned meat product from which hydrocolloids have been removed and replaced by potato protein.
  • Potato protein was evaluated in a low fat yogurt formulation which was cultured with the protein present.
  • the reference yielded a yogurt with a thin, smooth and continuous texture, typical of low-fat yogurt.
  • the potato protein yogurt had thicker texture than the reference, which can be attributed to its outstanding gelling properties.
  • potato protein can form a stable foam at long whisking. It also shows that potato protein can be used to form a stable foam in the presence of high fat (48% milk fat) . These observations are unusual for protein foaming agents, which tend to form a butter at long whisking.
  • Imitation whipping cream formulations normally contain sodium caseinate. This example shows the impact of replacing the caseinate with undenatured potato protein or water.
  • Undenatured potato protein was used in a confectionery formulation using the following recipe.
  • a foamed product was formed. This shows that undenatured potato protein of the invention also retains its foaming capacity in the presence of high sugar syrup.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Inorganic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Animal Husbandry (AREA)
  • Zoology (AREA)
  • Botany (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Birds (AREA)
  • Grain Derivatives (AREA)
  • Confectionery (AREA)
  • Dairy Products (AREA)

Abstract

La présente invention concerne des compositions alimentaires. Ces compositions comprennent une protéine de pomme de terre non dénaturée comme ingrédient. De manière plus spécifique, l'invention concerne des compositions alimentaires dans lesquelles la protéine animale, la protéine du lait, la graisse ou les hydrocolloïdes sont complètement ou partiellement remplacés par une protéine de pomme de terre non dénaturée. L'invention concerne un procédé de préparation de cette protéine non dénaturée.
EP97924968A 1996-05-13 1997-05-12 Nouvelles compositions alimentaires Withdrawn EP0912105A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
EP97924968A EP0912105A1 (fr) 1996-05-13 1997-05-12 Nouvelles compositions alimentaires

Applications Claiming Priority (6)

Application Number Priority Date Filing Date Title
EP96201300 1996-05-13
EP96201299 1996-05-13
EP96201300 1996-05-13
EP96201299 1996-05-13
PCT/EP1997/002596 WO1997042834A1 (fr) 1996-05-13 1997-05-12 Nouvelles compositions alimentaires
EP97924968A EP0912105A1 (fr) 1996-05-13 1997-05-12 Nouvelles compositions alimentaires

Publications (1)

Publication Number Publication Date
EP0912105A1 true EP0912105A1 (fr) 1999-05-06

Family

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Family Applications (1)

Application Number Title Priority Date Filing Date
EP97924968A Withdrawn EP0912105A1 (fr) 1996-05-13 1997-05-12 Nouvelles compositions alimentaires

Country Status (6)

Country Link
EP (1) EP0912105A1 (fr)
CN (1) CN1218371A (fr)
AU (1) AU3028197A (fr)
CA (1) CA2253553A1 (fr)
PL (1) PL329883A1 (fr)
WO (1) WO1997042834A1 (fr)

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* Cited by examiner, † Cited by third party
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ES2467093T3 (es) 2004-07-19 2014-06-11 N.V. Nutricia Preparación para usar de aspartato y vitamina B12 o biotina para regular los cuerpos cetónicos
WO2008069649A1 (fr) * 2006-11-10 2008-06-12 Coöperatie Avebe U.A. Fabrication de gel de protéine
EP2083636B1 (fr) * 2006-11-10 2013-09-04 Coöperatie Avebe U.A. Élimination de glycoalcaloïdes
DK2083635T3 (da) * 2006-11-10 2013-10-28 Cooperatie Avebe U A Glycoalkaloid fjernelse
EP1920662A1 (fr) 2006-11-10 2008-05-14 Coöperatie Avebe U.A. Isolat de protéine de pomme de terre à l'ètat naturel
WO2009061186A1 (fr) * 2007-11-07 2009-05-14 Coöperatie Avebe U.A. Procédé de production d'un produit alimentaire
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WO1997042834A1 (fr) 1997-11-20
CN1218371A (zh) 1999-06-02
CA2253553A1 (fr) 1997-11-20
PL329883A1 (en) 1999-04-12
AU3028197A (en) 1997-12-05

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