Societe D'assistance Technique Pour Produits Nestle S.a.

Jaime Hidalgo

Jan Kruseman

Valentin Wenner

Paul Van De Rovaart

Pierre Yves Bertschy

Olivier De Rham

Francoise Forni

Rolf Jost

The invention relates to a composition for topical administration. This composition contains an active proportion, namely from 0.5 to 25% by weight and preferably from 2 to 10% by weight, of a hydrolysate of lactalbumin obtained solely by the action of an endopeptidase, said hydrolysate consisting essentially of peptides having a molecular weight of from 200 to 5000. This composition may be used as a cosmetic or therapeutic agent.

Composition for topical administration

The invention relates to caseinates of oligo-elements, such as chromium, cobalt, copper, tin, iron, magnesium, manganese, molybdenum, nickel, silicon, vanadium and zinc, containing, for n times 100 grams of casein, from 3 to 100 milli-ion-grams of M.sup.n+, where M represents the oligo-element(s) and n is an integer. The caseinates are prepared from casein by ion exchange in order to introduce the oligo-element(s) therein, followed by washing until a substantially constant composition is obtained. They may also be obtained from alkali metal caseinates. The caseinates of copper or iron may be used as a source of copper or iron with no catalytic activity on oxidation, particularly in infant and dietetic products.

Metal caseinates

A process for producing proteinic filaments of high nutritive value, which comprises preparing an alkaline solution containing a mixture of proteins consisting essentially of (1) proteins of vegetable origin and (2) proteins of whey and containing up to 50% by weight of proteins of whey, and passing the solution through spinnerets into an acid coagulation bath to form proteinic filaments therein.

Process for producing proteinic filaments of high nutritive value

A process is provided for the production of a vegetable-based sweetened condensed milk in which a vegetable protein in the form of an aqueous solution or suspension is subjected to partial enzymatic hydrolysis and a mixture containing approximately 4 to 9 parts by weight of fats, 8 to 18 parts by weight of the treated protein, 0 to 14 parts by weight of lactose, 40 to 55 parts by weight of sucrose and 25 to 32 parts by weight of water is prepared. Preferably the protein is subjected to an acetylation treatment before the mixture is prepared. The enzyme may be a microbial protease and the enzyme treatment is preferably carried out over a period of from about 1 to 24 hours at a temperature from about 25.degree. to 65.degree. C and at a pH of about 2 to 9. The protein is preferably a protein of Leguminosae, especially soya, or a yeast protein.

Growing community of inventors

La Tour de Peilz, Switzerland

Jaime Hidalgo