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Machine translation
1. (WO2000027888) PECTIN FOR STABILIZING PROTEINS
Latest bibliographic data on file with the International Bureau   

Pub. No.:    WO/2000/027888    International Application No.:    PCT/US1999/024004
Publication Date: 18.05.2000 International Filing Date: 04.11.1999
Chapter 2 Demand Filed:    02.02.2000    
IPC:
A23C 9/137 (2006.01), A23C 9/154 (2006.01), A23L 1/0524 (2006.01), C08B 37/00 (2006.01), C12P 19/04 (2006.01)
Applicants: CP KELCO APS [US/US]; 1313 North Market Street Wilmington, DE 19894-0001 (US)
Inventors: GERRISH, Timothy, C.; (US)
Agent: TURK, Arnold; Greenblum & Bernstein, P.L.C. 1941 Roland Clarke Pl. Reston, VA 20191 (US)
Priority Data:
09/192,618 05.11.1998 US
Title (EN) PECTIN FOR STABILIZING PROTEINS
(FR) PECTINE POUR LA STABILISATION DE PROTEINES
Abstract: front page image
(EN)Provided is a pectin having: (i) a degree of esterification (DE) of 60 to 95%; (ii) a calcium sensitivity ($g(D)CS) of less than 25 cP; and (iii) a weight ratio of calcium sensitive pectin (CSP) to the sum of CSP and non-calcium sensitive pectin (NCSP) (hereinafter referred to as the Calcium Sensitive Pectin Ratio (CSPR)) of 0.7 or more. Such a pectin is useful as a stabilising component of an aqueous acidic beverage, such as a drinking yoghurt, which contains a suspension of protein particles formed from e.g. casein. The pectin is prepared by treating a substantially non-calcium sensitive pectin having a CSPR of 1.0 or less and a $g(D)CS of 0-3 with a pectin deesterifying enzyme.
(FR)L'invention concerne une pectine présentant : (i) un degré d'estérification (DE) de 60 à 95 % ; (ii) une sensibilité au calcium ($g(D)CS) de moins de 25 cP, et (iii)n rapport pondéral entre la pectine sensible au calcium (CSP) et la somme de la pectine sensible au calcium et de la pectine non sensible au calcium (NCSP) (appelé ici rapport de pectine sensible au calcium (CSPR)) de 0,7 ou plus. Ladite pectine est utile comme composant stabilisant d'une boisson acide aqueuse, telle qu'un yaourt à boire, qui contient une suspension de particules protéiques formées à partir, par exemple, de la caséine. On prépare ladite pectine en traitant une pectine pratiquement non sensible au calcium, possédant un CSPR de 0,1 ou moins et un $g(D)CS de 0,3, à l'aide d'une enzyme de désestérification de la pectine.
Designated States: AE, AL, AM, AT, AU, AZ, BA, BB, BG, BR, BY, CA, CH, CN, CR, CU, CZ, DE, DK, DM, EE, ES, FI, GB, GD, GE, GH, GM, HR, HU, ID, IL, IN, IS, JP, KE, KG, KP, KR, KZ, LC, LK, LR, LS, LT, LU, LV, MA, MD, MG, MK, MN, MW, MX, NO, NZ, PL, PT, RO, RU, SD, SE, SG, SI, SK, SL, TJ, TM, TR, TT, TZ, UA, UG, UZ, VN, YU, ZA, ZW.
African Regional Intellectual Property Organization (GH, GM, KE, LS, MW, SD, SL, SZ, TZ, UG, ZW)
Eurasian Patent Organization (AM, AZ, BY, KG, KZ, MD, RU, TJ, TM)
European Patent Office (AT, BE, CH, CY, DE, DK, ES, FI, FR, GB, GR, IE, IT, LU, MC, NL, PT, SE)
African Intellectual Property Organization (BF, BJ, CF, CG, CI, CM, GA, GN, GW, ML, MR, NE, SN, TD, TG).
Publication Language: English (EN)
Filing Language: English (EN)