Process of making food products having reduced methionine ratios

Details Process of making food products having reduced methionine ratios Process of making food products having reduced methionine ratios

1997-09-12

1999-11-30

Pratt, Helen

Food or edible material: processes, compositions, and products

Product with added vitamin or derivative thereof for...

424439, 426 74, 426648, 426656, A23L 130

Patent

active

059938668

ABSTRACT:
The present invention relates to modified food products, and especially low homocysteinogenic dairy products, where the modification requires enriching the food product with Vit B6, and optionally Folic acid, B12, and Mg. High Methionine foods, as well as low B6 intake can cause methionine load with resulting increase of hyper HCY. Folic acid is another major factor in reducing HCY. Hyper homocysteine (HCY) has been recently defined as an independent risk factor for CVD (Cardio Vascular Diseases) and can cause damage in other conditions i.e. mental, skeletal and Immunological.

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patent: 5451412 (1995-09-01), Bounous et al.
patent: 5545670 (1996-08-01), Bissbort et al.
CA 75:149135d Kazemi et al., Poultry Science. 1971, vol. 50(5).
CA101:22159q Blattna et al. Science--Res. Ind., 1984(4).
CA103:140562e Scott et al. J. Dairy Res. 1985, 52(4).
CA105:152033n Uiterwaal et al. 1986, EP 183,305.
CA107:95772t Int. J. Vitam. Nutr. Res. 1987, 57(2).

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