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1. (WO2018220188) A METHOD OF PRODUCING A FOOD OR BEVERAGE PRODUCT WITH FREE DIVALENT CATIONS DAIRY AND PLANT PROTEIN AGGREGATION
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Pub. No.: WO/2018/220188 International Application No.: PCT/EP2018/064495
Publication Date: 06.12.2018 International Filing Date: 01.06.2018
IPC:
A23C 9/14 (2006.01) ,A23C 9/152 (2006.01) ,A23C 9/154 (2006.01) ,A23C 9/16 (2006.01) ,A23C 21/00 (2006.01) ,A23C 21/04 (2006.01) ,A23C 21/06 (2006.01) ,A23C 21/10 (2006.01) ,A23J 1/12 (2006.01) ,A23J 1/14 (2006.01) ,A23J 1/20 (2006.01) ,A23J 3/08 (2006.01) ,A23J 3/14 (2006.01) ,A23J 3/16 (2006.01) ,A23J 3/28 (2006.01) ,A23J 3/00 (2006.01) ,A23L 29/00 (2016.01) ,A23L 29/206 (2016.01) ,A23L 29/281 (2016.01) ,A23L 29/294 (2016.01) ,A23L 33/185 (2016.01) ,A23L 33/19 (2016.01) ,A23L 33/20 (2016.01)
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
C
DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
9
Milk preparations; Milk powder or milk powder preparations
14
in which the chemical composition of the milk is modified by non-chemical treatment
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
C
DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
9
Milk preparations; Milk powder or milk powder preparations
152
containing additives
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
C
DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
9
Milk preparations; Milk powder or milk powder preparations
152
containing additives
154
containing thickening substances, eggs or cereal preparations; Milk gels
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
C
DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
9
Milk preparations; Milk powder or milk powder preparations
16
Agglomerating or granulating milk powder; Making instant milk powder; Products obtained thereby
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
C
DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
21
Whey; Whey preparations
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
C
DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
21
Whey; Whey preparations
04
containing non-milk components as source of fats or proteins
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
C
DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
21
Whey; Whey preparations
06
Mixtures of whey with milk products or milk components
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
C
DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
21
Whey; Whey preparations
10
containing inorganic additives
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
J
PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
1
Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
12
from cereals, wheat, bran, or molasses
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
J
PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
1
Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
14
from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
J
PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
1
Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
20
from milk, e.g. casein; from whey
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
J
PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
3
Working-up of proteins for foodstuffs
04
Animal proteins
08
Dairy proteins
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
J
PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
3
Working-up of proteins for foodstuffs
14
Vegetable proteins
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
J
PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
3
Working-up of proteins for foodstuffs
14
Vegetable proteins
16
from soybean
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
J
PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
3
Working-up of proteins for foodstuffs
22
by texturising
28
using coagulation from or in a bath, e.g. spun fibres
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
J
PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
3
Working-up of proteins for foodstuffs
[IPC code unknown for A23L 29][IPC code unknown for A23L 29/206][IPC code unknown for A23L 29/281][IPC code unknown for A23L 29/294][IPC code unknown for A23L 33/185][IPC code unknown for A23L 33/19][IPC code unknown for A23L 33/20]
Applicants:
NESTEC S.A. [CH/CH]; Avenue Nestlé 55 1800 Vevey, CH
Inventors:
SCHMITT, Christophe, Joseph, Etienne; CH
MARCHESINI, Giulia; CH
WILDE, Sandra, Catharina; CH
KOLODZIEJCZYK, Eric, Stanislas; CH
PHILIP, Coline; FR
Agent:
ELLEBY, Ms Gudrun; CH
Priority Data:
17174035.001.06.2017EP
Title (EN) A METHOD OF PRODUCING A FOOD OR BEVERAGE PRODUCT WITH FREE DIVALENT CATIONS DAIRY AND PLANT PROTEIN AGGREGATION
(FR) PROCÉDÉ DE FABRICATION DE PRODUIT ALIMENTAIRE OU DE BOISSON AVEC AGRÉGATION DE PRODUIT LAITIER À CATIONS DIVALENTS LIBRES ET DE PROTÉINES VÉGÉTALES
Abstract:
(EN) The invention relates to a method of producing a food or beverage product, comprising the steps of: providing an ingredient composition comprising micellar caseins, whey protein and plant protein having a pH of 5.9 – 7.1, preferably 6.2 – 6.8, and having a concentration of 1 to 15 wt. % of total proteins, and wherein the composition has a micellar casein to whey protein ratio of, 90/10 to 60/40 and a micellar caseins and whey protein to plant protein ratio of 80/20 to 20/80, adding divalent cations to provide a concentration of 2.0 - 10 mM free divalent cations in the ingredient composition and subsequently heat treating the ingredient composition to form agglomerated proteins comprising micellar casein, whey protein and plant proteins, the agglomerates having a size of 5 to 50 microns as measured by D(4,3) mean diameter as measured by laser diffraction. The invention also relates to a product obtained by this method.
(FR) L'invention concerne un procédé de production d'un produit alimentaire ou de boisson, comprenant les étapes consistant à : fournir une composition d'ingrédient comprenant des caséines micellaires, des protéines de lactosérum et des protéines végétales ayant un pH de 5,9 à 7,1, de préférence de 6,2 à 6,8, et ayant une concentration de 1 à 15 % en poids des protéines totales, et la composition ayant un rapport caséines micellaires/protéines de lactosérum de 90/10 à 60/40 et un rapport caséines micellaires et protéines de lactosérum/protéines végétales de 80/20 à 20/80, ajouter de cations divalents pour fournir une concentration de cations divalents libres de 2,0 à 10 mM dans la composition d'ingrédients et traiter ensuite thermiquement la composition d'ingrédients pour former des protéines agglomérées comprenant des caséines micellaires, des protéines de lactosérum et des protéines végétales, les agglomérats ayant une taille de 5 à 50 microns telle que mesurée par le diamètre moyen D(4,3) mesuré par diffraction laser. L'invention concerne également un produit obtenu par ce procédé.
Designated States: AE, AG, AL, AM, AO, AT, AU, AZ, BA, BB, BG, BH, BN, BR, BW, BY, BZ, CA, CH, CL, CN, CO, CR, CU, CZ, DE, DJ, DK, DM, DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, HN, HR, HU, ID, IL, IN, IR, IS, JO, JP, KE, KG, KH, KN, KP, KR, KW, KZ, LA, LC, LK, LR, LS, LU, LY, MA, MD, ME, MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, OM, PA, PE, PG, PH, PL, PT, QA, RO, RS, RU, RW, SA, SC, SD, SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW
African Regional Intellectual Property Organization (ARIPO) (BW, GH, GM, KE, LR, LS, MW, MZ, NA, RW, SD, SL, ST, SZ, TZ, UG, ZM, ZW)
Eurasian Patent Office (AM, AZ, BY, KG, KZ, RU, TJ, TM)
European Patent Office (EPO) (AL, AT, BE, BG, CH, CY, CZ, DE, DK, EE, ES, FI, FR, GB, GR, HR, HU, IE, IS, IT, LT, LU, LV, MC, MK, MT, NL, NO, PL, PT, RO, RS, SE, SI, SK, SM, TR)
African Intellectual Property Organization (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, GW, KM, ML, MR, NE, SN, TD, TG)
Publication Language: English (EN)
Filing Language: English (EN)