85results about "Food ion-exchange" patented technology

Thus, a primary aspect of the present invention relates to a method for the fractionation of a protein-containing mixture wherein the protein-containing mixture is selected from the group consisting of milk, milk derived products, milk derived raw materials, vegetable derived products, vegetable derived extracts, fruit derived products, fruit derived extracts, fish derived products, and fish derived extracts, the method comprising the steps of: a) optionally adjusting the pH of the mixture; b) applying the mixture to an adsorption column comprising an adsorbent, the adsorbent comprises a particle with at least one high density non-porous core, surrounded by a porous material, the adsorbent having a particle density of at least 1.5 g / ml and a mean particle size of at most 150 μm; c) optionally washing the column; d) eluting at least one protein from the adsorbent.

The present invention relates to methods for producing low fat spread emulsions stabilised with dairy proteins. The water phase is stabilised by heat denatured whey proteins at low calcium concentrations. After heat treatment pH of the water phase is adjusted to neutral or acid conditions. The present invention also relates to methods for producing a whey protein product that can be used as a stabilising food ingredient.

The invention relates to dried milk protein concentrates and their use. In particular the invention relates to such dried concentrates which have been calcium-depleted to an extent which allows improvements in the use of dried milk protein concentrates in cheese manufacture. The invention includes a method of cheese manufacture comprising: (a) dispersing in milk a dried MPC or MPI having at least 70% dry matter as milk protein; (b) treating the resulting mixture with one or more coagulating enzymes to produce a curd; and (c) processing the curd to make cheese; wherein the dried MPC or MPI is a calcium-depleted MPCF or MPI and the extend of calcium depletion is sufficient to allow manufacture of substantially nugget-free cheese.

Reducing the microbial contamination of a composition by treating with lactoferrin.

Process for preparing a concentrated milk protein ingredient comprising the steps of: providing a membrane retentate solution having kappa-casein milk protein, adjusting the divalent ion content of said protein solution to a predetermined level at which no gel is formed after treatment with milk clotting enzyme, adding a food grade milk clotting enzyme under conditions where kappa-casein is converted to para-kappa casein while remaining in solution, terminating the conversion by removal or inactivation of the enzyme and concentrating said solution. The resultant milk protein concentrate ingredient is used in the production of cheese.

The present invention provides a production technology of fructus momordicae concentrated juice by waste liquid discharged from adsorption resin columns of momordica glycosides. The production technology comprises the following steps: adsorption resin material feeding waste liquid in production processes of fresh fructus momordicae taking, ceramic membrane microfiltration clarifying, anion resin pH adjusting, reverse osmosis membrane concentrating, low temperature cooling, ceramic membrane microfiltration clarifying, vacuum decompression concentration paste preparing, sterilizing, vacuum packaging and fructus momordicae concentrated juice obtaining. Advantages are as follows: (1) the produced fructus momordicae concentrated juice retains the flavor and nutrient composition of the fructus momordicae, is almost colorless and extremely excellent in taste, can be widely used in food industry, drink industry and pharmaceuticals industry, and the production technology turns waste into treasure and improves the added value of the fructus momordicae; (2) the production technology reduces COD and BOD in the waste liquid, greatly reduces the treatment pressure of sewage treatment stations, and is environmentally friendly; and (3) the production technology is simple, high in automation degree, high in efficiency, and stable and reliable.

Thus, a primary aspect of the present invention relates to a method for the fractionation of a protein-containing mixture wherein the protein-containing mixture is selected from the group consisting of milk, milk derived products, milk derived raw materials, vegetable derived products, vegetable derived extracts, fruit derived products, fruit derived extracts, fish derived products, and fish derived extracts, said method comprising the steps of: a) optionally adjusting the pH of the mixture; b) applying said mixture to an adsorption column comprising an adsorbent, said adsorbent comprises a particle with at least one high density non-porous core, surrounded by a porous material, the adsorbent having a particle density of at least 1.5 g / ml and a mean particle size of at most 150 μm; c) optionally washing the column; d) eluting at least one protein from the adsorbent.

A protein hydrolysate comprising at least two types of peptides, characterized in that the rate of hydrolysis of protein is from 30 to 45%, the number average molecular weight is 300 or less, and the ratio of a weight average molecular weight to the number average molecular weight is greater than 1 and 2 or less, has excellent emulsifiability, and antigenicity thereof is low enough to be used for people who has predisposition to allergic diseases. This protein hydrolysate is obtained by hydrolysis of a protein starting material to a rate of hydrolysis in the range of 30 to 45%, and then bringing it into contact simultaneously or separately with two types of porous synthetic adsorbent respectively having an average pore radius of 2 to 8 nm and an average pore radius of 20 to 30 nm, the total surface area of the two porous synthetic adsorbents being in a range of 300 to 3000 m2 per 1 g (protein equivalent) of the obtained protein hydrolysate, and recovering the non-adsorbed component.

The invention discloses a milk-flavor sliced squid. The milk-flavor sliced squid comprises, by weight, 180-210 parts of squid, 80-100 parts of milk powder, 70-80 parts of lotus root starch, 160-180 parts of flour, 30-40 parts of tomato, 30-40 parts of peanut butter, 30-40 parts of chili paste, 5-6 parts of donkey-hide gelatin, 4-5 parts of pearl powder, 5-6 parts of tuber of dwarf lilyturf, 4-5 parts of boschniakia rossica, 4-5 parts of mint leaf, 5-6 parts of aloe, 3-4 parts of pear root, 3-4 parts of red bean leaf, 150-160 parts of wine, 10-30 parts of monosodium glutamate, a proper amount of table salt, 200-230 parts of peanut oil and a proper amount of water. The milk-flavor sliced squid has a delicious taste, is rich in nutrients, can be prepared by simple and environmentally friendly processes, comprises extract of traditional Chinese medicines such as donkey-hide gelatin, pearl powder and the like having beauty treatment effects, has a certain beauty treatment function, comprises tuber of dwarf lilyturf and mint having effects of clearing heat and generating body fluid, is suitable for most people and is a delicious and nutritive health food.

The invention relates to selenium-rich crisp instant lotus seeds and a production process thereof, wherein the selenium-rich crisp instant lotus seeds are instant snack lotus seed food which contains 0.10mg / kg-10mg / kg of selenium elements, are fluffy in structure and crisp in mouthfeel; the production process of the selenium-rich crisp instant lotus seeds is a process which takes selenium-rich or low-selenium and dried natural lotus seeds as materials to carry out selenium increasing and crisping processing, and comprises the steps of selenium-rich water digesting, low-temperature freezing, selenium-rich oil vacuum frying, centrifugal oil-removing, mixing and the like. According to the invention, technical problems that the common natural dry lotus seeds are dry, hard and difficult to chew due to compact structures, and functional needs of agricultural product food are not satisfied due to no selenium or low selenium content are synchronously solved; moreover, the production process is simple and feasible, low in cost and has wide application prospect.

The invention discloses a production process for cadmium-removed reproduced rice. Firstly, brown rice with the cadmium content of 0.2 mg / kg to 1.0 mg / kg is smashed into brown rice powder, then dissolution and centrifugal separation treatment are conducted, rice starch and rice protein are obtained and subjected to cadmium removal treatment, the cadmium-removed rice starch, the cadmium-removed rice protein and other nutrient substances are obtained, finally, mixing and extrusion pelleting treatment are conducted, and the cadmium-removed reproduced rice is obtained. The cadmium removal technology and the rice reproduction technology can be combined, the content of heavy metal cadmium in the rice is progressively reduced, the appearance of the rice is not affected, and the nutritional ingredients in the rice cannot be reduced.

Gender specific synthetic nutritional compositions comprising lycopene in concentrations reflecting those found in human milk produced by mothers of infants of the corresponding gender at the corresponding stage of lactation, and nutritional systems comprising them.

The present invention relates to new processes useful for separating whey proteins from whey protein-containing solutions using a novel anion exchanger which comprises a water insoluble, hydrophilic, water swellable, hydroxy (C2–C4) alkylated and cross-linked regenerated cellulose, derivatized with quaternary amino (QA) groups where the level of substitution of the QA groups is 1.4 milli-equivalents per dry gram of anion exchanger (meq / g) or greater.

Formulations comprising hydroxy methionine analog and having low levels of sulfate ions and bisulfate salts, processes for preparing the formulations, compositions comprising the formulations, and methods of using the formulations.

The method of the invention produces modified milk protein concentrates using cation exchange to replace divalent ions with monovalent ions. The modified milk protein concentrate produced may be converted into a gel which may be a cheese-like product itself, or used to make end products such as cheeses, cheese-like products, savory products, desserts, confectionary products and intermediate food products.

The invention relates to a method for obtaining a protein from a plant material, wherein the method comprises the steps of i) mechanically disrupting the plant cells to obtain a plant juice in the presence of a reducing agent, ii) treating the plant juice to cause aggregation of chloroplast membranes, iii) removing the aggregated chloroplast membranes by precipitation and / or microfiltration, iv) subjecting the plant juice to ultrafiltration, and v) subjecting the soluble plant protein concentrate to hydrophobic column adsorption to remove residual chlorophyll, phenolic compounds and off-odors in a single column passage. The present invention also pertains to an apparatus and system for plant protein isolation based on this method. The isolated proteins can be economically obtained in batch scale and in large scale. Further, the invention is directed to a protein obtained by the method of the invention, a food product comprising thereof, and a use thereof.

The invention concerns a method for production of lactoferrin comprising at least the steps of: a) disposing of raw material that have not been treated at a temperature greater than 500 C, b) submitting this raw material to a treatment in order to obtain a solution of Lactenin (LN) or Milk Basic Protein (MBP), c) submitting this LN or MBP solution to a step of purification on a cation exchange resin equilibrated with an acetate buffer at a pH between 4 and 9 and eluted with different buffer solutions containing different solute concentrations, d) and collecting a fraction containing Lactoferrin having more than 95% of purity, having no polymers and substantially free of LPS, endotoxins and angiogenin. It also concerns the Lactoferrin obtained having more than 95% of purity, substantially free of LPS, endotoxins and angiogenin with an iron saturation level comprised between 9% to 15%.

The invention discloses a preparation method for special syrup for caramel treats. The preparation method comprises the following steps: (1) performing chromatographic separation, namely pumping glucose mother liquor discharged after separating crystal glucose into a chromatographic separation system, performing chromatographic separation to prepare glucose AD liquor and glucose BD liquor, and taking the glucose AD liquor as a raw material for preparing the special syrup for the caramel treats; (2) performing ion exchange; (3) concentrating; (4) isomerizing, namely pumping concentrated liquor prepared in the step (3) into an isomerizing front tank; (5) mixing, namely mixing an isomerized material with the glucose BD liquor prepared in the step (1) to prepare mixed liquor; (6) decolorizing and filtering; (7) performing ion exchange; (8) concentrating to prepare the special syrup for the caramel treats. The glucose BD liquor retains maltose in the BD liquor in a preparation process of the special syrup for the caramel treats, so that the syrup has an aroma of malt; in addition, the syrup contains part of oligosaccharides and has a healthcare effect of multiplying good bacteria in human intestinal tract.

The invention concerns a method for production of lactoferrin comprising at least the steps of: a) disposing of raw material that have not been treated at a temperature greater than 500C, b) submitting this raw material to a treatment in order to obtain a solution of Lactenin (LN) or Milk Basic Protein (MBP), c) submitting this LN or MBP solution to a step of purification on a cation exchange resin equilibrated with an acetate buffer at a pH between 4 and 9 and eluted with different buffer solutions containing different solute concentrations, d) and collecting a fraction containing Lactoferrin having more than 95% of purity, having no polymers and substantially free of LPS, endotoxins and angiogenin. It also concerns the Lactoferrin obtained having more than 95% of purity, substantially free of LPS, endotoxins and angiogenin with an iron saturation level comprised between 9% to 15%.

It is aimed at developing a novel method of fractionating 7S globulin and 11S globulin, in particular, a highly accurate and efficient fractionation method which can be performed on an industrial scale. It is also intended to obtain a protein fraction which is little contaminated with oil-body-associated proteins and exhibits the characteristics inherent to highly pure 7S globulin and 11S globulin. A process for producing soybean protein characterized by comprising heating a solution containing soybean protein to 30 to 75° C. under acidic conditions of pH 3.8 to 6.8 and then fractionating it into a soluble fraction and an insoluble fraction at an ionic strength of 0.02 or more and a pH value of 4.5 or higher but lower than 5.6.

The present invention discloses a fumigation method used for preventing and curing grain pests and mildew. The method comprises the following steps: in an environment from room temperature to 40 DEG C, a fumigant is placed below or / and around grain piles; the fumigant is a compound having a chemical structure shown as a formula I in the description or a formula II in the description. The fumigation method realizes a safe and effective preventing and curing of common pest and mildew harms on the grains, is lowest in environmental pollution and has advantages of being green and environmentally protective. In particular, the fumigation method can realize a one-time treatment on the various grains and molds, bacteria and pests in the same fumigation environment. Besides, the grains after the fumigation treatment can be placed in a granary environment or transportation condition for at least half a year or more without regeneration of the pest and mildew harms. In addition, the method also has advantages of being simple in operation, low in cost, wide in suitable grain varieties and pest and mildew disease ranges.

The invention discloses application of acorus gramineus polysaccharide in preparing healthcare food having a neuroprotective effect, and simultaneously discloses a preparation method of the acorus gramineus polysaccharide. The method comprises the steps of implementing degreasing, water extraction and alcohol precipitation, ion exchange and dialysis to acorus gramineus to obtain the acorus gramineus polysaccharide. The preparation method is simple, stable and efficient, and is suitable for industrial production. Mammalian cell and caenorhabditis elegans disease model tests prove that the acorus gramineus polysaccharide disclosed by the invention can obviously relieve oxidative stress toxicity of hydrogen peroxide on nerve cells, enhance autioxidant enzyme activity, reduce lipid peroxidation product content and inhibit apoptosis, and can inhibit neurotoxicity of beta-amyloid protein, which shows an excellent neuroprotective effect.

The present invention is related to a new quaternary amino (QA) anion exchanger comprising QA derivatized, hydroxy (C2-C4) alkylated and cross-linked regenerated cellulose, in which the level of derivitization with the QA-groups is 1.4 milli-equivalents per dry gram (meq / g) or greater.

The invention, which relates to the technical field of beverage processing, provides a preparation method of pitaya juice. The preparation method of the pitaya juice comprises the following steps: (1), carrying out pitaya pretreatment; (2), carrying out peel treatment; (3) carrying out pulp treatment; (4), carrying out juice blending; (5), carrying out juice treatment; and (6), carrying out filling and sterilization. The pectin and haematochrome in peels are extracted as additives to prepare pitaya juice, so that waste is turned into wealth and the comprehensive utilization rate of pitaya is greatly increased; and the prepared pitaya juice is clear and bright in color and luster, refreshing and fine in taste, uniform and stable in juice state and harmonious and rich in aroma.