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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.

Patent No.:

US 9861121 B1

PDFFull Text
Date of Patent:
Jan. 09, 2018

Filed:

Mar. 25, 2014

Milk basic protein composition and production process therefor

Applicant:

Megmilk Snow Brand Co., Ltd., Hokkaido, JP;

Inventors:

Hiroshi Urazono, Saitama, JP;

Yoshikazu Morita, Saitama, JP;

Noriko Ueda, Saitama, JP;

Hiroshi Ueno, Saitama, JP;

Ken Katoh, Saitama, JP;

Toshiya Kobayashi, Saitama, JP;

Assignee:

MEGMILK SNOW BRAND CO., LTD., Hokkaido, JP;

Attorney:

Greenblum & Bernstein, P.L.C.

Primary Examiner:

Rosanne Kosson

Int. Cl.
CPC ...
A23C 9/146 (2006.01); A23L 1/305 (2006.01); A23L 2/66 (2006.01); A23J 1/20 (2006.01); A61K 38/01 (2006.01); A61K 35/20 (2006.01); A61K 38/30 (2006.01); A61K 38/40 (2006.01); A61K 38/44 (2006.01); A61K 47/24 (2006.01); A61K 47/36 (2006.01); A61K 47/38 (2006.01); A61K 47/42 (2017.01); A23K 20/147 (2016.01); A23L 29/10 (2016.01); A23L 29/20 (2016.01); A23L 29/231 (2016.01); A23L 29/262 (2016.01); A23L 29/269 (2016.01); A23L 29/275 (2016.01); A23L 33/19 (2016.01);
U.S. Cl.
CPC ...
A23L 1/3056 (2013.01); A23J 1/20 (2013.01); A23K 20/147 (2016.05); A23L 2/66 (2013.01); A23L 29/10 (2016.08); A23L 29/20 (2016.08); A23L 29/231 (2016.08); A23L 29/262 (2016.08); A23L 29/269 (2016.08); A23L 29/27 (2016.08); A23L 29/275 (2016.08); A23L 33/19 (2016.08); A61K 35/20 (2013.01); A61K 38/018 (2013.01); A61K 38/30 (2013.01); A61K 38/40 (2013.01); A61K 38/44 (2013.01); A61K 47/24 (2013.01); A61K 47/36 (2013.01); A61K 47/38 (2013.01); A61K 47/42 (2013.01); A23V 2002/00 (2013.01); A23V 2250/5072 (2013.01); A23V 2250/5425 (2013.01); A23V 2250/54248 (2013.01); A23V 2250/70 (2013.01); C12Y 111/01007 (2013.01);
Abstract

The present invention provides a protein composition comprising a milk basic protein fraction; and at least one stabilizer selected from the group consisting of soybean polysaccharides, xanthan gum, pectin, gum arabic, gum ghatti, carrageenan, locust bean gum, sodium caseinate, lecithin, and carboxymethylcellulose. The protein composition significantly improves the heat resistance of the milk basic protein fraction. The present invention achieves heat treatment of a protein composition and food, beverage, feed, and pharmaceutical comprising such a protein composition at a temperature exceeding 90° C. without deactivation of the milk basic protein fraction.

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