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Nutritional formulations of the type yoghurt, cream, cream for dessert and frozen dessert comprising an isolated pea protein, and use of the formulation as a protein source

机译：包含分离的豌豆蛋白的酸奶，奶油，甜品奶油和冷冻甜品的营养配方，以及该配方作为蛋白质来源的用途

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摘要

The present invention relates to a formulation nutritional type yogurt, cream, cream for dessert, ice cream and frozen dessert or cheese industry, and containing an isolated pea protein.Characterized by the isolate of pea protein: the present between 0.5 and 2% of free amino acids, present a viscosity: 13 pa.s. 16,10 - 3A shear rate of 10 s - 1, 10 - 3 pa.s. 14,10 a shear rate of 40 s - 1, and 9.8 the 14,10 - 3 pa.s. a shear rate of 600 s - 1.The present a solubility: 30 to 40% in the areas of pH 4 to 5 of 40 to 70% in the areas of pH of 6 to 8.She also refers to the use of this nutritional formulation as fon you protein only or as a dietary supplement for infants, children and / or adults.

机译：本发明涉及一种营养型酸奶，奶油，甜品，冰淇淋和冷冻甜品或奶酪行业的配方型食品，它含有分离的豌豆蛋白。分离出的豌豆蛋白的特征是：存在0.5-2％的游离蛋白。氨基酸，粘度：13pa.s。 16,10-3A剪切速率为10 s-1，10-3 pa.s. 14,10的剪切速率为40 s-1，9.8的剪切速率为14,10-3pa.s。剪切速率为600 s-1.目前的溶解度：在pH值为4到5的区域中为30到40％，在pH值为6到8的区域中为40到70％。她也提到使用这种营养食品仅用作蛋白质或婴儿，儿童和/或成人的膳食补充剂。

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公开/公告号BR112018068134A2

专利类型
公开/公告日2019-01-08

原文格式PDF
申请/专利权人 ROQUETTE FRERES;ROQUETTE FRERES;
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申请/专利号BR20181168134
发明设计人 MARILYNE GUILLEMANT;EMMANUELLE MORETTI;MANUEL BARATA;ELSA MULLER;MARIE DELEBARRE;
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申请日2017-03-07
分类号A23C9/13;A23C11/10;A23C20/00;A23C20/02;A23J1/14;A23J1/20;A23J3/14;A23J3/34;A23L2/395;A23L2/66;A23L11/00;A23L11/30;A23L33/185;
国家 BR
入库时间 2022-08-21 12:03:27

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