Title:
【発明の名称】乳漿塩粉末、その生成方法、その使用
Document Type and Number:
Japanese Patent JP2002502619
Kind Code:
A
Abstract:
The invention relates to a whey salt product, which is not bitter in taste, and which is characterized by containing 19 to 27% potassium, 0.5 to 2% calcium, 5 to 7% sodium, 0.1 to 1% magnesium, 17 to 37% chloride and 0.5 to 3 % phosphorus and further 10 to 20% protein and 10 to 35% lactose, to a process for its production and its use as a table salt substitute. According to the invention, the whey salt powder is prepared in such a way that whey or an ultrafiltration. permeate with a dry matter content of 20% by weight at the most, obtained from milk or whey, is filtered through membranes by using nanofiltration membranes, the permeate with a dry matter content of 0.1 to 1.0% by weight obtained from nanofiltration is concentrated and finally dried to powder.
More Like This:
| WO/1985/005536 | METHOD AND ARRANGEMENT FOR PRODUCTION OF A MILK CONCENTRATE |
| WO/2012/056106 | MILK PRODUCT AND PREPARATION METHOD |
| WO/2018/204261 | HIGH PURITY ALPHA LACTALBUMIN AND METHODS OF MAKING |
Inventors:
Maruyana Allen
Kaiya Vesanen
Matty Haruyu
Kaiya Vesanen
Matty Haruyu
Application Number:
JP2000531072A
Publication Date:
January 29, 2002
Filing Date:
February 10, 1999
Export Citation:
Assignee:
Valio Osuke Yukiture
International Classes:
A23C9/142; A23L27/40; A23L33/16; A23C21/00; (IPC1-7): A23C21/00; A23L1/237; A23L1/304
Attorney, Agent or Firm:
Aoyama Ryo (1 person outside)