Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Protein – amino acid – or yeast containing
Reexamination Certificate
2005-12-05
2010-11-02
Weier, Anthony (Department: 1781)
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Protein, amino acid, or yeast containing
C426S569000, C426S583000, C426S586000, C426S588000, C426S591000, C426S594000, C426S596000, C426S471000, C426S443000
Reexamination Certificate
active
07824728
ABSTRACT:
The present invention relates to liquid and powdered compositions as well as emulsions comprising whey protein and lipid, particularly fish oil, suitable for enrichment of a variety of food articles and beverages with poly unsaturated fatty acids like omega-3 fatty acids. The composition may also be consumed as such. Furthermore, the present invention relates to a process of preparing such compositions and emulsions. The main feature of the process of the present invention, is that the microencapsulation of the lipid is made simultaneously with the microparticulation of the protein. A composition having superior properties in terms of taste and stability, is provided by the present invention.
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Levy et al. The Influence of Temperature and pH Upon the Rate of Deanturation of Ricin. 1950.
de la Fuente et al., “Recent Advances in the Characterisation of Heat-Induced Aggregates and Intermediates of Whey Proteins,” Trends in Food Science & Technology 13:262-74 (2002).
Cheftel et al., “Amino Acids, Peptides, and Proteins,” Food Chemistry, pp. 279-282 (O.R. Fennema eds., Marcel Dekker, Inc., 2nd ed. 1985).
Bakkene Gunnar
Gutierrez Miguel A.
Johansen Anne-Grethe
Nordvi Berit
Fitzpatrick ,Cella, Harper & Scinto
Tine BA
Weier Anthony
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