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JP3065116B2 |
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JP3061364B2 |
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JP3062095B2 |
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JP3059595B2 |
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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...
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JP2000507831A |
This invention relates to a food ingredient, comprising a heat-set protein gel and a polysaccharide hydrocolloid which is present in an amount sufficient to influence the structure and texture of the gel, and a process for the preparatio...
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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...
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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...
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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 ...
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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...
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JP3035833B2 |
The present invention relates to a process for manufacturing a composition containing sialic acids. The process of the present invention comprises the steps of: (a) adjusting cheese whey or rennet whey to a pH of 2-5; (b) contacting the ...
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JP3017456B2 |
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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...
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JP3009778B2 |
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JP3002850B2 |
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JP2982982B2 |
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JP2961625B2 |
The present invention relates to a process for manufacturing a composition highly containing alpha -lactalbmin. This process comprises adjusting, to pH of 2-4 or 5 or higher, cheese whey, acid casein whey or rennet casein whey; contactin...
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JP2959832B2 |
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JP2955650B2 |
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JPH11509102A |
A process is described wherein there is added to an acidic environment, which contains at least one protein, a block-wise enzymatically de-esterified pectin, and wherein the pectin is a high ester pectin. Also described is a recombinant ...
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JP2930423B2 |
PCT No. PCT/IE95/00033 Sec. 371 Date Mar. 14, 1997 Sec. 102(e) Date Mar. 14, 1997 PCT Filed Jun. 13, 1995 PCT Pub. No. WO95/34216 PCT Pub. Date Dec. 21, 1995A process for fractionation of dairy whey is described which enables various whe...
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JP2924914B2 |
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JPH11508124A |
(57) [Summary] A composition containing lactose crystallites, which is useful as a substitute for fat in foods or as a substitute for derived milk components. The composition is particularly useful in the production of buttery foods cont...
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JP2918069B2 |
This dietetic food for patients with renal insufficiency is composed of proteins, fats, carbohydrates and minerals to resemble cows' milk with respect to sensory properties and processing ability, has a high total energy content, but is ...
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JPH11178511A |
To provide a modified milk whey protein that is allowed to reduce or lose the gel-formation capability of the heat-modified milk whey protein, its production process, and modification of shape retention, tissue and texture of a food prod...
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JP2916047B2 |
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JP2912611B1 |
[wrap up] [Task] It is an object of the present invention to provide an oil-in-water emulsified food that satisfies a wide range of heat resistance requirements including heating by microwave irradiation in a microwave oven in addition t...
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JP2913413B2 |
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JP2881044B2 |
Kappa-caseino-glycomacropeptide (CGMP) is industrially produced from a whey product concentrated in proteins partly freed from lactose by selective precipitation of the residual whey proteins with ethanol from the supernatant collected a...
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JPH1156233A |
To obtain the subject creamer for forming foams on a beverage prepared by adding hot water, by constituting a powdery creamer comprising a nonfat dairy solid content, a sweet whey, a lipid component and an aroma substance having a coffee...
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JP2852410B2 |
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JP2854529B2 |
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JP2849902B2 |
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JP2840176B2 |
PURPOSE:To provide a method for producing a food having a texture and a taste similar to those of bean curd and various gel goods good in texture and taste. CONSTITUTION:A method for producing the bean curd-like food, etc., comprises mix...
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JPH10513437A |
A method of processing a cheese processing waste stream generated in a cheese-making process is described comprising: i) contacting a cheese processing waste stream with a solvent and extracting a sialyloligosaccharide with said solvent;...
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JP2838284B2 |
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JP2826808B2 |
A physiologically functional food having brain function-improving, learning ability-enhancing and memory-enhancing functions, which comprises as an active ingredient a lactic acid bacterium fermented milk, a lactic acid bacterium and yea...
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JP2818662B2 |
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JP2811316B2 |
A transparent lactic acid bacteria drink, which is a fermentation product obtained by allowing kefir fungi to ferment a milk material under forced supply of an oxygen-containing gas, comprises a casein protein-free whey component as the ...
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JP2802436B2 |
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JP2802654B2 |
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JP2794305B2 |
This invention relates to a method of selectively degrading beta -lactoglobulin contained in cow's milk-serum protein by using a specific enzyme capable of selectively degrading beta -lactoglobulin.
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JP2794215B2 |
PURPOSE:To effectively prevent the deposition of tyrosin crystals by adding whey and/or a whey-originated by-product to a food containing the tyrosine. CONSTITUTION:Whey and/or a by-product originated from the whey, such as whey mineral ...
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JPH10191933A |
To obtain zinc-high contg. whey minerals which contain zinc at a high ratio, has good flavor and is addable widely to beverages and food, etc., by adjusting a whey mineral soln. to acidic pH and collecting the formed insoluble matter. Th...
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JP2764267B2 |
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JP2762335B2 |
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JP2745108B2 |
PURPOSE: To obtain ice creams or sherbets having smooth and excellent melting, not requiring addition of mucopolysaccharides or gelatin, etc., by using an aqueous solution obtained by heating an aqueous solution of protein at a concentra...
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JP2740457B2 |
PURPOSE: To provide a method for thermally varying and treating the aqueous colloidal dispersion liquid of dairy whey protein to apply visual and attractive feeling approximate with oil in water emulsion. CONSTITUTION: Concerning the met...
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JP2724341B2 |
A method for preparing retort Tofu comprises the steps of adding a coagulating agent to soy milk obtained by removing bean-curd refuse from Go, charging the mixture in a heat-resistant container, closely sealing the container and then su...
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JP2721519B2 |
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