Enhancing clarity and/or stability properties of protein-containing liquids and gels
Number of patents in Portfolio can not be more than 2000
United States of America Patent
Stats
-
Apr 19, 2011
Grant Date -
Apr 12, 2007
app pub date -
Apr 16, 2004
filing date -
Apr 17, 2003
priority date (Note) -
Expired
status (Latency Note)
Importance
Abstract
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.
First Claim
Family
International Classification(s)
Cited Art Landscape
Patent Citation Ranking
Advertisement
Advertisement
Advertisement
Recipient Email Address
Recipient Email Address
Comment
Recipient Email Address
Add to Portfolio(s)
To add this patent to one, or more, of your portfolios, simply click the add button.
This Patent is in these Portfolios:
Add to additional portfolios:
Last Refreshed On:
Changes done successfully