FOOD INGREDIENTS AND FOOD PRODUCTS TREATED WITH AN OXIDOREDUCTASE AND METHODS FOR PREPARING SUCH FOOD INGREDIENTS AND FOOD PRODUCTS

Title:

FOOD INGREDIENTS AND FOOD PRODUCTS TREATED WITH AN OXIDOREDUCTASE AND METHODS FOR PREPARING SUCH FOOD INGREDIENTS AND FOOD PRODUCTS

Document Type and Number:

WIPO Patent Application WO2006014487

Kind Code:

A3

Abstract:

A method of making an aldobionate product is described. The method may include providing a milk product having one or more reducing sugars, and maintaining a pH of the milk product at about 5.5 or more by adding a buffer compound to the milk product. The method may also include adding an oxidoreductase enzyme to the milk product, where at least a portion of the reducing sugar is oxidized into the aldobionate product. In addition, a method of making an aldobionate product is described that includes the steps of providing a milk product comprising a reducing sugar, mixing oxygen into the milk product, and adding an oxidoreductase enzyme to the milk product, where at least a portion of the reducing sugar is oxidized into the aldobionate product.

Inventors:

MERRILL RICHARD K (US)
SINGH MAYANK (US)

Application Number:

PCT/US2005/023983

Publication Date:

March 09, 2006

Filing Date:

July 07, 2005

Export Citation:

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Assignee:

LEPRINO FOODS CO (US)
MERRILL RICHARD K (US)
SINGH MAYANK (US)

International Classes:

A23L29/00; (IPC1-7): A61K38/44; A61K35/20; A23C9/00; A23C9/12

Foreign References:

US4957749A	1990-09-18
US4137397A	1979-01-30
US5336765A	1994-08-09

Other References: