The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.

The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.

Date of Patent:
Nov. 15, 2016

Filed:

Jul. 09, 2013
Applicant:

N.v. Nutricia, Zoetermeer, NL;

Inventors:

Claudia Catharina Maria Van den Braak, Utrecht, NL;

Thomas Ludwig, Utrecht, NL;

Marcel Minor, Wageningen, NL;

Rudolph Eduardus Maria Verdurmen, Utrecht, NL;

Hilde Ruis, Utrecht, NL;

Assignee:

N. V. Nutricia, Zoetermeer, NL;

Attorneys:
Primary Examiner:
Int. Cl.
CPC ...
A23J 3/08 (2006.01); A23J 3/10 (2006.01); A23J 3/14 (2006.01); A23J 3/16 (2006.01); A61K 38/17 (2006.01); A23L 1/305 (2006.01); A23L 1/29 (2006.01); A61K 9/00 (2006.01); A61K 38/01 (2006.01); A61K 38/16 (2006.01);
U.S. Cl.
CPC ...
A61K 38/1709 (2013.01); A23J 3/10 (2013.01); A23J 3/14 (2013.01); A23J 3/16 (2013.01); A23L 1/296 (2013.01); A23L 1/305 (2013.01); A23L 1/3053 (2013.01); A23L 1/3055 (2013.01); A23L 1/3056 (2013.01); A61K 9/0095 (2013.01); A61K 38/011 (2013.01); A61K 38/018 (2013.01); A61K 38/168 (2013.01); A23V 2002/00 (2013.01);
Abstract

A process of producing a composition comprising at least two different proteins is disclosed, of which at least one is a coagulating protein, such as a casein and/or a caseinate, and at least one is an anti-coagulating protein, such as a leguminous protein (for example pea and/or soy) combined or not with whey protein, comprising the steps of: a) heat-sterilizing a first liquid component comprising the coagulating protein, b) heat-sterilizing a second liquid component comprising the anti-coagulating protein, and c) mixing the first component with the second component to obtain a mixture thereof. The obtained mixture is useful as a food constituent having reduced coagulation in the upper gastro-intestinal tract, more in particular in the stomach.


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