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Patent Searching and Data


Title:
STABILIZER FOR MILK BEVERAGES
Document Type and Number:
WIPO Patent Application WO/2019/167870
Kind Code:
A1
Abstract:
This stabilizer for milk beverages is added as a milk protein in an amount of 0.0001 to 0.1% by mass to a milk beverage, and comprises a composition containing a milk protein having a micellar casein content of 85% by mass or more. The use of this stabilizer prevents precipitation or coagulation that would otherwise happen immediately after heat sterilization, and thus a milk beverage having a good milk taste and excellent long-term preservation stability can be provided.

Inventors:
HIYAMA, Shinichiro
USAMI, Junichi
DOI, Takeshi
OKUBO, Yasuhiro
SUZUKI, Kouichi
Application Number:
JP2019/007020
Publication Date:
September 06, 2019
Filing Date:
February 25, 2019
Export Citation:
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Assignee:
TAIYO KAGAKU CO., LTD. (800 Yamadacho, Yokkaichi-shi Mie, 11, 〒5121111, JP)
HIYAMA, Shinichiro
USAMI, Junichi
DOI, Takeshi
OKUBO, Yasuhiro
SUZUKI, Kouichi
International Classes:
A23L2/38; A23F3/16; A23F5/24; A23J3/10; A23L29/10; A23L29/281
Domestic Patent References:
WO2009072886A12009-06-11
WO2016174651A22016-11-03
WO2015156672A12015-10-15
Foreign References:
JPH08228686A1996-09-10
JPH0937714A1997-02-10
JPH0937713A1997-02-10
JP2001190227A2001-07-17
Other References:
LIANG, Y. ET AL.: "Effects of globular protein type and concentration on the physical properties and flow behaviors of oil-in-water emulsions stabilized by micellar casein-globular protein mixtures", FOOD HYDROCOLLOIDS, vol. 54, 28 September 2015 (2015-09-28), pages 89 - 98, XP055635469
Attorney, Agent or Firm:
HOSODA, Yoshinori (P.O. Box 26 OMM Building 5th Floor, 7-31, Otemae 1-chome, Chuo-ku, Osaka-sh, Osaka 91, 〒5406591, JP)
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