Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Gels or gelable composition
Reexamination Certificate
2011-04-19
2011-04-19
Becker, Drew E (Department: 1782)
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Gels or gelable composition
C426S656000, C426S583000, C426S590000, C426S520000
Reexamination Certificate
active
07927645
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.
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Carroll Tim
Chen Ping
Fletcher Katrina
Becker Drew E
Knobbe Martens Olson & Bear LLP
New Zealand Dairy Board
Smith Preston
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