Food or edible material: processes – compositions – and products – Fermentation processes – Of milk or milk product
Reexamination Certificate
2011-03-01
2011-03-01
Wong, Leslie (Department: 1794)
Food or edible material: processes, compositions, and products
Fermentation processes
Of milk or milk product
C426S034000, C426S564000, C426S583000
Reexamination Certificate
active
07897186
ABSTRACT:
Methods for improving the foaming properties of whey protein preparations by contacting an aqueous solution containing whey protein with a phospholipase are disclosed. Treatment of a whey protein preparation with a phospholipase results in a whey protein preparation having improved foam overrun and foam stability when whipped, as compared to a whey protein preparation that is not treated with a phospholipase.
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Rich Myke
Sorensen Thomas
McNamara Kristin J.
Novozymes North America Inc.
Wong Leslie
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