Feedback
Settings

Settings

Goto Application

1. WO2017136119 - DEFLAVORED EGG PROTEIN ISOLATE, PRODUCTS MADE WITH PROTEIN ISOLATES

PermaLink
Publication Number WO/2017/136119
Publication Date 10.08.2017
International Application No. PCT/US2017/013221
International Filing Date 12.01.2017
IPC
A23B 5/005 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
5Preservation of eggs or egg products
005Preserving by heating
A23J 1/08 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
JPROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
1Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
08from eggs
CPC
A23J 1/08
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
JPROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
1Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
08from eggs
A23J 3/04
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
JPROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
3Working-up of proteins for foodstuffs
04Animal proteins
A23L 15/00
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
15Egg products; Preparation or treatment thereof
A23L 2/66
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
2Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
52Adding ingredients
66Proteins
A23L 2/68
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
2Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
52Adding ingredients
68Acidifying substances
A23L 33/17
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
33Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
10using additives
17Amino acids, peptides or proteins
Applicants
  • REMBRANDT ENTERPRISES, INC. [US]/[US]
Inventors
  • CEPEDA JIMENEZ, Jihan
  • MCKIBBIN, Mindi
Agents
  • PAULY, Daniel M.
  • DEFFNER, Mark E.
Priority Data
15/403,92111.01.2017US
62/291,81105.02.2016US
62/342,58827.05.2016US
Publication Language English (EN)
Filing Language English (EN)
Designated States
Title
(EN) DEFLAVORED EGG PROTEIN ISOLATE, PRODUCTS MADE WITH PROTEIN ISOLATES
(FR) ISOLAT DE PROTÉINE D'ŒUF DÉSAROMATISÉ, PRODUITS RÉALISÉS À L'AIDE DES ISOLATS DE PROTÉINE
front page image
Abstract
(EN)
This application relates generally to the processing of egg protein isolates for use in various food, sports nutrition and nutraceutical applications, methods of making egg protein isolates, and apparatus for making egg protein isolates. More particularly, the application relates to a method of deflavoring egg products and concentrating the protein content to greater than or equal to 92% dry basis protein. Deashing technologies can be used to produce egg protein isolates which can give egg additional tools to compete in the sports and nutrition markets dominated by whey and milk protein isolates.
(FR)
L'invention concerne de manière générale le traitement d'isolats de protéine d'œuf pour une utilisation dans diverses applications d'alimentation, de nutrition sportive et nutraceutique, des procédés de fabrication d'isolats de protéine d'œuf, et un appareil de fabrication d'isolats de protéine d'œuf. Plus particulièrement, l'invention concerne un procédé de désaromatisation de produits d'œuf et de concentration de la teneur en protéines jusqu'à une teneur en protéines sur sec au moins égale à 92 %. Des technologies de décendrage peuvent être utilisées pour produire des isolats de protéine d'œuf qui peuvent fournir des outils supplémentaires d'œuf pour concourir dans les domaines de sport et de nutrition dominés par les isolats de protéine de lait et du petit-lait.
Also published as
CA3013024
EP3410864
MX2018009211
US20170223989
Latest bibliographic data on file with the International Bureau
# -