227 results about "Whey protein isolate" patented technology

The present invention concerns methods and compositions that involve whey protein isolates. Methods of the invention include purification processes for preparing whey proteins that are substantially nondenatured across a range of pH, including their isoelectric points. As such, they have low turbidity in solution across a wide range of pH values. Whey protein isolates can be integrated into compositions and solutions that have nutritional, pharmaceutical, and other applications.

The invention discloses a lactobacillus plantarum freeze-dried powder and a preparation method thereof, and belongs to the field of production of biological bacteria products. The freeze-dried powder includes whey protein isolate, sorbitol, inulin, sodium ascorbate and lactobacillus plantarum, the content of WPI is 50 g/L-150 g/L, the content of sorbitol is 20 g/L-60 g/L, the content of inulin is 20 g/L-60 g/L, and the content of sodium ascorbate is 10 g/L-30 g/L. The freeze-dried powder significantly improves the survival rate of lactobacillus plantarum compared with a conventional protective agent; in the prepared lactobacillus plantarum freeze-dried powder, the freeze-dried survival rates of lactobacillus plantarum CCFM 8610, lactobacillus plantarum CCFM 8661 and other lactobacillus plantarum reach 100%.

A method for preparing a modified whey protein concentrate (WPC) or whey protein isolate (WPI) is described. It involves (a) providing an aqueous WPC or WPI solution having a protein concentration of 15-50% (w/v), at a pH of 4.7-8.5; (b) heat treating the solution to more than 50° C., for a time that allows protein denaturation to occur; the heat treating comprising heating the solution while under conditions of turbulent flow. At the end of the heat treatment, the heat treated material may be promptly transferred to a drier or to be mixed with other ingredients. The heat-treated WPC or WPI is not subjected to a mechanical shear process prior to the transfer other than where liquid is converted into droplets to facilitate drying. The modified WPC is useful in the manufacture of food and drinks where a high protein content is desired without undesirable changes in texture.

The invention provides an oligopeptide immune-enhancing enteral nutrition emulsion and a preparation method thereof. The oligopeptide immune-enhancing enteral nutrition emulsion is prepared from maltodextrin, whey protein isolate, colza oil, high oleic acid sunflower seed oil, a ziziphus jujube extractive, a Chinese wolfberry fruit extractive, a pawpaw extractive, a kudzuvine root extractive, a poria cocos extractive, a mulberry extractive, a dandelion extractive, dietary fibers, mineral substances, vitamins, L-carnitine and taurine, an emulgator, citric acid fatty glyceride, and purified water through a mixing and concentrating method. The oligopeptide immune-enhancing enteral nutrition emulsion is capable of effectively improving the immunologic function of an organism through the combined action and synergistic interaction of high-content high-quality protein peptide and bioactive ingredients in medical and edible food materials, and can serve as a nutrition support for a cancer patient. The preparation method is simple, and can meet the requirement of large-scale industrialized production.

The invention provides a preparation method of lycopene microcapsules. The preparation method includes: preparing a wall and a core; adopting whey protein isolate and low-energy sugar to prepare the wall through Maillard reaction; dissolving lycopene in ethyl acetate, and stirring at temperature of 55-65 DEG C for dissolving to obtain a core solution; subjecting the wall and the core to homogeneous emulsification, and preparing the lycopene microcapsules through a method of spray drying. Compared with other existing walls, the preparation method has the advantages that a glycosylated product can be directly taken as a novel emulsifier, so that adding of several other emulsifiers is not needed.

The invention relates to the technical field of food processing, and especially relates to essence oil microcapsules and a preparation method thereof. The essence oil microcapsules are composed of the following materials: wall materials, a first emulsifier, a stabilizer, and buffer salt. The core of the essence oil microcapsules is composed of the following materials: core materials, and a second emulsifier. The wall materials are composed of the following components: a component A and a component B; the component A is maltodextrin and/or malt syrup; and the component B is whey protein isolate and/or soy protein isolate. The preparation method of the essence oil microcapsules is capable of obviously raising the oil contents of the essence oil microcapsules; and the oil contents of the prepared essence oil microcapsules can be up to 23-35% while the embedding rates are 90% or higher. The preparation method is simple in technology, and low in cost; moreover, the preparation conditions can be easily controlled. The prepared essence oil microcapsule products have good stability, as well as good solubility and dispersion performance. Thus, the essence oil microcapsules can be widely applied in the industries, including the health-care product industry, the pharmaceutical industry, and so on.

The invention refers to a cheese which is produced by once grinding a cheese and then reshaping the same. In the step of reshaping, it is possible to use, as a binder, dextran, starch (including processed starch), egg albumen, an egg albumen powder, gelatin, agar, thickening polysaccharides, casein, a processed cheese, a whey powder, a whey protein concentrate, a whey protein isolate, soybean protein, gluten or the like. Thus, it becomes possible to provide a cheese which smoothly melts in the mouth and has a favorable and less sticky texture using no or little molten salt. Also, it becomes possible to easily add a flavoring agent thereto.

Use of whey protein isolate in the preparation of a composition for increasing mean aerobic capacity, enhanced haemoglobin production, enhanced red blood cell production and increased mean corpuscular haemoglobin concentration in competitive species, such as equine species, involved in strenuous activity. The composition may further comprise a prebiotic such as a fructo-oligosaccharide for example inulin.

A method for producing a shelf-stable protein-based pellet that is capable of expansion into a light, crispy snack cake, while providing a good source of protein and calcium. The method, in preferred embodiments, involves making dough from tapioca and potato starches and a milk protein derivative consisting of whey protein isolate, milk protein isolate or calcium caseinate. The mixture is extruded, sliced and dried in a series of dyers. The method produces a shelf-stable pellet having a moisture level of approximately 9-13% by weight which is further processed to produce a puffed dairy protein snack product, having a moisture level typically less than 2%.

Whey protein materials such as whey from cheese making processes, whey protein concentrates, and whey protein isolates, are deflavored by adjusting the pH of an aqueous composition of such whey protein materials to about 8.0 to about 12 using membrane electrodialysis to solubilize the whey proteins and to release the flavoring compounds and thereafter passing the pH-adjusted composition to an ultrafiltration membrane having a molecular weight cutoff up to about 50,000 Daltons under conditions at which the flavoring compounds pass through the membrane, leaving the retained whey protein material with improved flavor. the membrane, leaving the retained whey protein material with improved flavor.

The invention discloses a preparation method of passiflora edulis powder. The preparation method comprises operating steps as follows: (1), whole passiflora edulis is taken and treated, and passiflora edulis pulp without seeds is obtained; (2), an excipient with the dry weight accounting for 5%-30% of that of the passiflora edulis pulp obtained in the step (1) is added to the passiflora edulis pulp and subjected to homogenization, the excipient and passiflora edulis pulp mixed solution is obtained and subjected to vacuum freeze drying, smashing and packaging, and the passiflora edulis powder is obtained. The prepared passiflora edulis powder has high sensory quality, heavy fruity flavor and high nutrition; the preparation method is simple and easy to operate; meanwhile, the excipient in the passiflora edulis powder adopts at least one of maltodextrin, Arabic gum and whey protein isolate and can better dry and form the passiflora edulis pulp, and the problems of slow water evaporation, loss of nutrition and flavor substances, easiness in moisture absorption caking of end products and the like due to high sugar content and high acidity of the passiflora edulis pulp are solved.

The present invention describes a method of enhancing clarity and/or stability properties of a protein-containing liquid or gel, comprising subjecting said liquid or gel to a pressure treatment of 100 Mpa or greater. Preferred proteins useful in the invention are whey protein isolates and whey protein concentrates. The methods of the invention may be used to improve the clarity and/or stability properties of fruit juices, vegetable juices, protein concentrates and protein syrups.

Nutritious protein-containing foodstuffs can be prepared in the form of gels, including protein gel and fruit purees that contain all essential amino acids. A protein el for use as a foodstuff is prepared by heating an aqueous protein solution to between 160 and 185 degrees Fahrenheit at an acidic pH between 2.85 and 3.5, the protein solution having a viscosity greater than 100 centipoise and containing a protein at a concentration of 10-20% w/w, the protein being at least one of a whey protein isolate and a liquid soy protein isolate, the protein gel having a viscosity of between 10,000 and 1,000,000 centipoise.

The invention discloses a yogurt structure improver and a preparation method of yogurt, belonging to the technical field of food additives. The yogurt structure improver is a polymeric whey protein, namely a high-viscosity liquid or a dry powdery solid protein polymer, wherein the protein content is 80-95% by mass. The preparation method of the yogurt comprises the following steps: with a whey protein concentrate or a whey protein isolate as a main raw material, preparing a whey protein solution, and preparing the polymeric whey protein by hydrating, polymerizing and the like; and preparing the yogurt by taking the polymeric whey protein as the yogurt structure improver. The yogurt structure improver belongs to a milk-sourced product, can reduce yogurt cost and is convenient to use; the raw material is easily obtained; the process is simple; the product is stable; and the application prospect in the market is wide.

A whey protein crisp comprised of whey protein isolate, whey protein concentrate, and a binder, dry blended and mixed with water and introduced into an extruder which forms tubular whey protein strips which are cut to size and then dried. The protein crisp may optionally include a flavoring and/or a sweetener.