Title:
COMPOSITIONS AND NUTRITIONAL PRODUCTS WITH IMPROVED EMULSION STABILITY
Document Type and Number:
Japanese Patent JP2019205457
Kind Code:
A
Abstract:
To provide a method for preparing a protein composition that increases the quality and heat stability of an emulsion of a nutritional product.SOLUTION: There is provided a method of preparing a protein composition comprising a hydrolysed protein, the method comprising the steps of: a) providing an ingredient mixture (except for an ingredient mixture comprising a cream) comprising at least one protein comprising a whey protein concentrate or a whey protein fraction, the ingredient mixture comprising a milk lecithin from 20 to 100 mg per 100 g ingredient mixture; b) adding at least one phospholipase, the at least one phospholipase being phospholipase A1 and/or phospholipase A2, to perform conversion of milk lecithin; and c) performing hydrolysis of the protein.SELECTED DRAWING: None
Inventors:
MARCEL BRAUN
Application Number:
JP2019137805A
Publication Date:
December 05, 2019
Filing Date:
July 26, 2019
Export Citation:
Assignee:
NESTLE SA
International Classes:
A23L29/10; A23L5/00; A23L33/00; A23L33/10; A23L33/19; A61K9/107; A61K38/01; A61K45/00; A61K47/24; A61P3/02; A61P43/00
Attorney, Agent or Firm:
Yoshiki Hasegawa
Ikeda adult
Junichiro Sakamaki
Tosuke Yosuke
Ikeda adult
Junichiro Sakamaki
Tosuke Yosuke