Title:
Protein composition and its production method
Document Type and Number:
Japanese Patent JP6309202
Kind Code:
B2
Abstract:
The present invention provides a protein composition comprising a milk basic protein fraction; and at least one stabilizer selected from the group consisting of soybean polysaccharides, xanthan gum, pectin, gum arabic, gum ghatti, carrageenan, locust bean gum, sodium caseinate, lecithin, and carboxymethylcellulose. The protein composition significantly improves the heat resistance of the milk basic protein fraction. The present invention achieves heat treatment of a protein composition and food, beverage, feed, and pharmaceutical comprising such a protein composition at a temperature exceeding 90°C without deactivation of the milk basic protein fraction.
Inventors:
Koji Urazono
Yoichi Morita
Noriko Ueda
Hiroshi Ueno
Ken Katoh
Toshiya Kobayashi
Yoichi Morita
Noriko Ueda
Hiroshi Ueno
Ken Katoh
Toshiya Kobayashi
Application Number:
JP2013070417A
Publication Date:
April 11, 2018
Filing Date:
March 28, 2013
Export Citation:
Assignee:
Snow Brand Megmilk Co., Ltd.
International Classes:
A23J1/20; A23C21/08; A23K20/147; A23L2/42; A23L2/52; A23L2/62; A23L2/66; A23L5/00; A23L29/00; A23L29/231; A23L29/238; A23L29/25; A23L29/256; A23L29/262; A23L29/269; A23L33/17; A23L33/185; A23L35/00; A61K38/00; A61K47/24; A61K47/36; A61K47/38; A61K47/42; A61P1/02; A61P3/00; A61P9/12; A61P17/00; A61P19/00; A61P37/02
Domestic Patent References:
| JP11315014A | ||||
| JP2007246413A | ||||
| JP9294537A | ||||
| JP9191856A | ||||
| JP9191858A | ||||
| JP2002234844A | ||||
| JP11103788A | ||||
| JP7147906A | ||||
| JP9000163A | ||||
| JP9238614A | ||||
| JP2002281895A |
Foreign References:
| WO2012102100A1 |
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