Title:
エンドウ豆タンパク質単離物を含む、ヨーグルト、クリーム、クリームデザート又は冷凍デザートなどの栄養調合物及び調合物のタンパク質源としての使用
Document Type and Number:
Japanese Patent JP7039476
Kind Code:
B2
Abstract:
The present invention relates to a nutritional formulation of yoghurt type, a cream, a dessert cream, an iced dessert or sorbet and a cheese and containing a pea protein isolate, characterized in that the pea protein isolate:contains between 0.5 and 2% of free amino acids,has a viscosity:from 13 to 16×10−3 Pa·s. at a shear rate of 10 s−1,from 10 to 14×10−3 Pa·s. at shear rate of 40 s−1, andfrom 9.8 to 14×10−3 Pa·s. at a shear rate of 600 s−1,has a solubility:from 30 to 40% in pH zones from 4 to 5from 40 to 70% in pH zones from 6 to 8.The invention also relates to the use of this nutritional formulation as a single protein source or as a food supplement, intended for infants, children and/or adults.
Inventors:
Manuel Barata
Marilyn Guilleman
Emanuel Moretti
Elsa Muller
Marie Durbar
Marilyn Guilleman
Emanuel Moretti
Elsa Muller
Marie Durbar
Application Number:
JP2018542792A
Publication Date:
March 22, 2022
Filing Date:
March 07, 2017
Export Citation:
Assignee:
ROQUETTE FRERES
International Classes:
A23L33/185; A23C9/13; A23C13/14; A23C20/00; A23G9/38; A23J3/14; A23L9/20
Domestic Patent References:
| JP2013535984A |
Foreign References:
| WO2002071863A1 | ||||
| WO1992015697A1 | ||||
| WO2013043873A1 |
Attorney, Agent or Firm:
Michie Obuchi
Fuse Yukio
Fuse Yukio
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