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首页> 外文期刊>Dairy Industries International >New product innovations Ernest Mann reviews the latest dairy product patents
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New product innovations Ernest Mann reviews the latest dairy product patents

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This review concentrates on potential new dairy products which are not normally covered in this series in the hope that some might be of more than casual interest. Most describe cheese-related products, indicating that cheese is regarded as a major potential source for such innovations. A PCT patent (1) covers a long-acting muscle fatigue improver consisting of four amino acids (Leu, lle, Val and Glu) and a whey protein component such as WPI, WPC, (3-lactoglobulin or a-lactalbumin; it is claimedthat the addition of these ingredients to foods such as milk will have beneficial effects on sustained recovery from muscle fatigue. A milk enriched with nutrient-containing capsules is claimed in a US patent (2); the capsules consist of a primary corecontaining the nutrients, a second core layer surrounding the primary core to prevent nutrient loss and an outer layer to maintain the shape of the capsules whose specific gravity is adjusted to be equal to that of milk. The capsules may be used to enhance those nutrients which are deficient in milk. Another US patent (3) covers powdered and liquid dairy and non-dairy creamer compositions in concentrated and ready-to-use forms. The creamers contain a microparticulate component (fat/oil, protein and, optionally, carbohydrate) as well as a secondary component (consisting of an emulsifier and bulking agent).

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