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:
May. 15, 2018

Filed:

May. 27, 2015
Applicant:

Cooperatie Avebe U.a., Veendam, NL;

Inventors:

Marco Luigi Federico Giuseppin, Gieten, NL;

Wybren Bakker, Groningen, NL;

Assignee:

COOPERATIE AVEBE U.A., Veendam, NL;

Attorney:
Primary Examiner:
Int. Cl.
CPC ...
A23L 1/305 (2006.01); A23L 1/052 (2006.01); A23J 1/00 (2006.01); A23J 1/16 (2006.01); A23J 3/14 (2006.01); A23L 2/52 (2006.01); A23L 2/66 (2006.01); C07K 14/415 (2006.01); A61K 47/42 (2017.01); A23L 29/206 (2016.01); A23L 33/185 (2016.01);
U.S. Cl.
CPC ...
A23L 1/052 (2013.01); A23J 1/006 (2013.01); A23J 1/16 (2013.01); A23J 3/14 (2013.01); A23L 2/52 (2013.01); A23L 2/66 (2013.01); A23L 29/206 (2016.08); A23L 33/185 (2016.08); A61K 47/42 (2013.01); C07K 14/415 (2013.01); A23V 2002/00 (2013.01);
Abstract

The invention is directed to a method of forming a gel, to a gel obtainable by said method, to a heat treated native potato protease inhibitor, to the use of said protease inhibitor, and to a foodstuff comprising said gel or said protease inhibitor. The method includes: providing a solution of native potato protease inhibitor isolate having an isoelectric point of more than 6.0 and a molecular weight of less than 35 kDa; subjecting the native potato protease inhibitor solution to a heat treatment to a temperature of 65-121° C. for at least 10 minutes, or an UHT treatment at temperatures above 121° C., at an ionic strength of less than 60 mM and a pH of less than 4.5 yielding a heat treated native potato protease inhibitor solution; and setting the ionic strength of the native potato protease inhibitor solution to more than 60 mM.


Find Patent Forward Citations

Giuseppin, Marco Luigi Federico. (2018). Protein gel formation (U.S. Patent No. 9968118). U.S. Patent and Trademark Office. https://idiyas.com/patent/badge/9968118

Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile

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