http://rdf.ncbi.nlm.nih.gov/pubchem/patent/ES-2715783-T3
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_81ad53b64eb74859acdc01278829b080 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C21-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C21-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C21-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C21-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61P3-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-19 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-19 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C21-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-15 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C21-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C21-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C21-06 |
| filingDate | 2009-10-16^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2019-06-06^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4c8220a8fdaf4eb5e169760b8c3a164c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_161716faf125252f5afe021fc967569d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4cfad548ab8a7788ba3232cebf737240 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_748b323bd7e9491018dc12a8d2159853 |
| publicationDate | 2019-06-06^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | ES-2715783-T3 |
| titleOfInvention | Method for preparing whey protein compositions and composition obtainable therein |
| abstract | A method for producing a liquid, stable storage whey liquid composition having a whey protein content of 9-13.5 g / 100 g with respect to the total weight of the composition; in which the total protein content is composed of 90% -100% whey protein and the energy content varies between 185 kcal / 100 g and 260 kcal / 100 g, so that said method consists of: (a) mixing with water at least one emulsifier and at least one whey protein that contributes 14-54% to the total energy intake, to form a first mixture at a temperature between 30 and 55 ° C for 10 minutes; (b) add to the first mixture at least one source of carbohydrates corresponding to 12-30% of the energy content and at least one source of fats, up to 12% of the energy content, to form a second mixture; (c) adjust the pH of the second mixture between 3.5 and 4.3 by adding an acid or an alkaline solution for food use, to obtain an acid whey mixture; (d) preheating said acid whey mixture at a temperature in the range of 60-80 ° C, for 1-10 seconds; (e) heating the acid whey mixture at a temperature of 120 ° C for 11 seconds by direct steam injection, followed by instant cooling at a temperature of 60-80 ° C, in order to obtain an acid whey composition storage stable; (f) homogenizing said acid stable milk whey composition at storage at a pressure of 100-240 bar; (g) optionally cooling said acid stable milk whey composition to storage at a temperature in the range of 20 ° C to 30 ° C; and (h) transferring said stable acid whey composition to storage to a sterilized container. |
| priorityDate | 2008-10-17^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
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