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Patent Searching and Data


Matches 601 - 650 out of 1,102

Document Document Title
JP3213453B2
PURPOSE: To provide a process for removing salt from fat globule skin substance in whey, a process for separating a fat composition, a process for separating fat and protein from the fat globule skin substance and a process for separatin...  
JP2001157552A
To obtain a food additive lactide.A high-purity refined lactide is obtained by contacting a crude lactide in a solid state or a partly or wholly molten state with ethanol to obtain a mixture in a slurry condition followed by separating t...  
JP2001106725A
To provide a method for producing a monodisperse anion exchanger having strongly basic functional groups, and to obtain such anion exchanger by the above method, and to provide a usage of such anion exchanger. This method for producing a...  
JP3157168B2  
JP2001095487A
To provide a method for refining acidic whey comprising removing only acid ingredients therein without removing useful cationic ingredients therein. This method for refining acidic whey made from cow's milk comprises passing the acidic w...  
JP2001095496A
To obtain a whey protein hydrolysate having a good flavor, excellent in heat stability in its acid zone and also having a low buffering activity, and its method for production. This whey protein hydrolysate is provided by having physical...  
JP3161810B2
PURPOSE: To efficiently provide a complex excellent in the nutritive value and useful for an additive for beverages or foods, etc., without having a foreign taste and a foreign smell by adding a calcium salt, etc., to a lactose-removed w...  
JP3161846B2
PURPOSE: To easily separate a sialic acid-bonded physiologically active peptide by adjusting the pH of milk whey within a specific range, passing the whey through an anion exchange material produced by introducing a weakly basic exchange...  
JP3155441B2
PURPOSE: To obtain whey powder comprising lactose existing in crystallite, excellent in solubility and powder fluidity by homogenizing lactose previously crystallized in a whey concentrated solution by a homogenizer to pulverize the lact...  
JP2001017079A
To obtain a granular creamer capable of producing creamy foams having a semisolid texture.This granular creamer comprises a protein, a lipid and a carrier. In the protein a larger amount than 50 wt.% thereof is a partially denatured whey...  
JP3150405B2
PURPOSE: To inexpensively obtain the subject composition having high content of α-lactalbumin on an industrial scale by digesting whey protein except α- lactalbumin with an enzyme under a specific condition and removing the digested ma...  
JP3143778B2
To continuously produce flour paste, without having the deterioration of taste caused by the occurrence of burnt deposits, burning odor, etc., at high productivity by adding a whey-protein refined concentrate and an oil and fat to a raw ...  
JP2000350551A
To obtain a high quality whey by carrying out a desalting treatment of the whey while suppressing the degradation by carrying out treatment such as the one for exchanging a divalent cation with proton, and passing the treated whey throug...  
JP3115591B2  
JP3116372B2  
JP2000333620A
To obtain a food formulated with emulsified gelatinous oil and fat enabling heat-treatment by a simple method without using complicate work, free from the separation of homogeneously dispersed oil and fat and having excellent taste, flav...  
JP3115394B2  
JP3133794B2
PURPOSE: To obtain a liquid fat and oil substitute comprising milk serum, an excessive product of processed food of dairy farming, as a raw material. CONSTITUTION: A purified mild serum protein is heated in the absence of salt or in a lo...  
JP2000300183A
To provide a concentrated whey protein emitting little whey flavor, having the taste and flavor similar to raw milk, suitable for the use as a substitute for defatted milk compared with conventional concentrated whey protein and containi...  
JP2000262222A
To provide solid milk foods low in solid content, having palate feeling like pudding and jerry, enhanced Fisher ratio than milk foods such as fresh milk, cheese or the like, excellent in balance of amino acid and high in nutritive qualit...  
JP2000262236A
To obtain an oil-in-water type emulsion which is the one having a milky taste imparted thereto, usable as a usual cream without increasing the viscosity of a cream and solidifving the cream even when mixed with an acidic raw material, i....  
JP2000239175A
To obtain an antiallergic agent derived from a natural product, free from adverse effects, having high safety and capable of using for medicines, specific foods for health cares and foods and beverage such as health foods. This antialler...  
JP3075572B2  
JP3065116B2  
JP3061364B2  
JP3062095B2  
JP3059595B2  
JP2000175648A
To obtain the subject composition having fresh taste and body feeling without remaining over sweetness, and giving excellent sweetness to a food, a medicinal agent or a quasi-drug, or the like, by including sucralose and whey minerals.Th...  
JP2000507831A
(57) Summary book invention relates to the manufacture methods of the food materials ingredient containing the polysaccharide hydrophile colloid which exists in sufficient quantity to affect the structure and the texture of thermosetting...  
JP2000507454A
(57) Summary book invention relates to the method of using for manufacture of a new isoflavone strengthening soybean protein output and. The completed soybean protein output shows desirable flavor and functional characteristic, and the i...  
JP2000125786A
To fully form bubbles and suppress the formation of the bubbles when producing the subject food by using a green tea powder with a whey protein in combination by passing the green tea powder and the whey protein through a bubble forming ...  
JP2000116318A
To obtain a pickle of grain capable of retaining the whole grain in a state of excellent digestibility and absorbability and especially high nutritive value, having a good taste, readily edible, useful as a functional food having anti-ox...  
JP3035833B2  
JP3050483B2
PURPOSE: To produce a processed product of milk serum protein maintaining a substantially transparent state even by heating or addition of salt, etc. CONSTITUTION: A milk serum protein is purified and a solution containing the milk serum...  
JP3044487B2
PURPOSE: To obtain the subject composition useful for foods, medicines, etc., inexpensively, simply and efficiently by cooling milk whey, adding Ca, etc., treating under a specific condition and removing generated precipitate. CONSTITUTI...  
JP3017456B2  
JP2000050843A
To provide a calcium preparation having good dispersibility in water and expanding the application range of insoluble calcium, to provide a method for producing the calcium preparation in a good yield based on raw materials, and to provi...  
JP3009778B2  
JP2000032911A
To obtain a whey beverage that has the triple functions of hypotensive, oligosaccharide and intestine-controlling actions by allowing a protease and β-galactosidase to act on whey. A protease and β-galactosidase are allowed to act on w...  
JP3002850B2  
JP2000004786A
To obtain a cheese whey protein having improved physical properties such as emulsifying property, foaming property water-holding property and palatability, especially excellent in throat-passing property without rough feeling to the tong...  
JP2982982B2  
JPH11318354A
To produce an oil-in-water type emulsified food capable of satisfying the requirements of heat resistance within a wide range including heating, or the like, by exposure to microwaves in a microwave oven in addition to retort sterilizati...  
JP2961625B2  
JP2959832B2  
JP2955650B2  
JPH11235152A
To obtain the subject complex without exhibiting astringent taste characteristic to iron, scarcely coloring, capable of preventing and treating anemia, and enriched in iron by heat-treating an iron compound and a whey protein decompositi...  
JPH11509102A
(-- 57) summary -- it is adding the pectin by which 脱 etherification was carried out enzymatically at block ワイズ by the acid environment containing at least one protein, and the process in which this pectin is high ester pectin is...  
JP2930423B2  
JP2924914B2  

Matches 601 - 650 out of 1,102