COMPOSITIONS AND NUTRITIONAL PRODUCTS WITH IMPROVED EMULSION STABILITY

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United States of America Patent

APP PUB NO 20160150805A1
SERIAL NO

14901327

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ATTORNEY / AGENT: (SPONSORED)

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Abstract

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The present invention relates to a method of preparing a protein composition, comprising enzymatic modification of milk lecithin using phospholipase. This protein composition is then included in nutritional products to increase emulsion quality and heat stability of the final nutritional products.

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Patent Owner(s)

Patent OwnerAddress
SOCIETE DES PRODUITS NESTLE S AVEVEY VEVEY VAUD

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Inventor(s)

Inventor Name Address # of filed Patents Total Citations
Braun, Marcel Konolfingen, CH 40 187

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