НЕУГЛЕВОДНЫЕ ПЕНООБРАЗУЮЩИЕ КОМПОЗИЦИИ И СПОСОБЫ ИХ ПОЛУЧЕНИЯ

... 1. Пенообразующая композиция, содержащая порошковую безуглеводную растворимую композицию, содержащую белковые частицы, имеющие множество внутренних пустот с заключенным в них удерживаемым сжатым газом. 2. Пенообразующая композиция по п.1, в которой порошковая безуглеводная растворимая композиция содержит больше 94% белка в пересчете на сухой вес. 3. Пенообразующая композиция по п.2, в которой порошковая безуглеводная растворимая композиция содержит по существу 100% белка в пересчете на сухой вес. 4. Пенообразующая композиция по п.1, в которой растворимая композиция при растворении в жидкости при условиях окружающей среды высвобождает по меньшей мере 2 см3 газа на грамм указанной композиции. 5. Пенообразующая композиция по п.1, в которой растворимая композиция при растворении в жидкости при условиях окружающей среды высвобождает по меньшей мере 5 см3 газа на грамм указанной композиции. 6. Пенообразующая композиция по п.1, в которой растворимую композицию выбирают из группы, состоящей из ...

Adding collagen fibres to protein food products

Food products are produced by adding collagen fibres to protein products such as raw, cooked, poorly structured or mechanically recovered meats (particularly sausages and beef burgers), offal, and fish and fish products (particularly fish sticks). The fibres may be added in combination with sodium chloride, sodium pyrophosphate curing salts and xanthan gum and/or in combination with pressure which aligns or layers the fibres. The products may be used as replacement meat or fish cuts, steaks, stir-fry ingredients or as meat or fish lumps for canned products, pet foods or soups. ...

Edible gelatin and a method for producing edible gelatin

GEL WITH IMPROVED CHARACTERISTICS AND PROCEDURE FOR YOUR PRODUCTION THROUGH HAEUTCHENBILDUNG WITH A HYDROLISIERTEN GEL.

KOLLAGENPRAEPARATE, PROCEDURE FOR YOUR PRODUCTION AND YOUR USE IN HUMANUND VETERINARY MEDICINE.

PARTIALHYDROLYZED FISH GEL CONTAINING PREPARATIONS AND THEIR USE

Selfresponsible coat means

PROCEDURE FOR THE CLEANING AND RE-USE OF ABFALLGELANTINE

Method for the production of gelatin of marine origin and product thus obtained

Gelatine compositions

Cross-linked protein gels and methods of making them

METHOD FOR DOUBLE DIPPING GELATIN COATED CAPLETS

METHOD FOR DOUBLE DIPPING GELATIN COATED CAPLETS A novel capsule-like medicament and method for producing such medicaments are disclosed. The method provides a procedure for coating solid cores, such as caplets, with a first gelatinous coating on one end, and then with a second gelatinous coating on the other end which is thicker than the first, to simulate the interlocking halves of a hollow capsule. The second, thicker gelatinous coating can be provided with a single gelatin coating from a bath having a higher viscosity than the bath used to provide the first gelatinous coating. Alternatively, the second gelatinous coating can be provided by double dipping to provide layers of gelatinous material or gelatin.

ASSEMBLY OF AT LEAST ONE VEGETABLE PROTEIN AND AT LEAST ONE DAIRY PROTEIN

La présente invention a pour objet un procédé de production d'un assemblage d'au moins une protéine laitière et d'au moins une protéine végétale. Il a également pour objet l'assemblage susceptible d'être obtenu par ledit procédé, ainsi que ses utilisations, en particulier dans le domaine agroalimentaire.

COATED MEDICAMENTS AND APPARATUS AND METHODS FOR MAKING THE SAME

IMPROVED COATED MEDICAMENTS AND APPARATUS AND METHODS FOR MAKING SAME Improved coated medicaments and apparatus and methods of making the same are disclosed. Most preferably, products are coated at each end with gelatin or other coatings. The present invention discloses products having unequal coatings, as well as coatings applied to each end of a product which may or may not overlap, or leave a portion of the product uncoated. The apparatus disclosed comprises a hopper for retaining a plurality of the product in a predetermined orientation, and a feeder which fills a plurality of plate means retaining a plurality of the product. The product is most preferably retained in a pair of axially aligned specimens within a collet. The plates are incrementally advanced to a first dipping means and coated with a first coating material. After dipping, at least one of the plates is preferably rotated one and one-half times. The plate is then advanced to a second dipping means. A second rotating means ...

COLLAGEN ENCASED FOOD PRODUCTS AND METHOD FOR PREPARING SAME

An improved collagen-coated food product and an improved process for its manufacture which comprises a shaped food substance encased in a coagulated collagen fiber dispersion which is acidified with an inorganic acid and set in a bath which is essentially ammonia free. The process according to the invention is a process for the preparation of a collagen-coated food product wherein the collagen is coextruded with the food product wherein the collagen product for the extrusion comprises a collagen fiber dispersion, which is acidified with an inorganic acid and set in a setting bath which is essentially ammonia free.

PRODUCTION OF COLLAGEN IN THE MILK OF TRANSGENIC MAMMALS

The invention provides transgenic nonhuman mammals capable secreting exogenous procollagen or collagen into their milk. The mammals are healthy and capable of producing procollagen or collagen at high levels, usually in trimeric form. Suitable transgenes for incorporation into the mammals are also provided.

Composition cosmétique et son procédé de préparation

Procédé de préparation de compositions comestibles

Microcrystalline colloidal collagen salt for coating

Normally solid shaped body, at least part of which is coated with a self-adhesive coating comprising a water-insoluble salt of collagen (I). (I) is microcrystalline, and colloidal, and at least 10% wt. of the salt is formed of bundles of tropocollagen units in aggregate form, the bundles having particle dimension is not >1 mu, and minimum diameter 25 Angstroms. The coating opt. contains a crosslinking agent for collagen, and a photosensitive material. The shaped body may be fibrous, e.g. paper, or non-fibrous, e.g. of cellulosic material. This form of collagen may be used as intermediate coating for the production of moisture-resistant cellulosic films, as it adheres exceptionally well and accepts coatings and moisture-resistant films, e.g. nitrocellulose coatings. In this case the collagen acts as fixing agent.

Process for producing edible granules

An aqueous solution of edible gelatin, which contains food proteins, is added dropwise to edible oil in such a way that granules form. These are washed with water and given a solid coat by treatment with an aqueous solution of vegetable tannins. The coat formed is reinforced by treatment with a solution of trivalent iron salts of a physiologically tolerated acid and an aqueous solution of acidic polysaccharides. The granular product is thermally stable up to temperatures of 50 DEG C. Appropriate secondary treatment can result in the product being similar to genuine caviar with respect to flavour and aroma.

Procedure for the production of a Kollagenmembran from pig skin.

GELATINE AMELIOREE, UTILISABLE EN PARTICULIER DANS LES CONSERVES A BASE DE VIANDES

Gélatine alimentaire possédant des propriétés améliorées et n'ayant pas tendance à s'hydrater rapidement ni à former des grumeaux lorsqu'elle est mise en contact avec une préparation alimentaire à température ambiante ou inférieure. Gélatine alimentaire possédant des propriétés améliorées, constituée par des particules de gélatine enrobées de matières grasses solides à température ambiante ayant un point de fusion d'au moins 35 degrés C utilisées en quantité comprise entre 0,5 et 3 % en poids par rapport à la gélatine. Gélatine alimentaire possédant des propriétés améliorées utilisables en particulier dans les conserves à base de viande : salaison, stérilisation, etc.

PROCEDE DE PREPARATION DE GELATINE

UNE SUBSTANCE LIQUIDE COMPRENANT DE LA GELATINE ET DE L'EAU ET EN OPTION, UN PLASTIFIANT EN ALCOOL POLYHYDRIQUE, EST PREPAREE PAR PASSAGE D'UN MELANGE DE GELATINE SOLIDE ET D'EAU, AVEC EN OPTION UN PLASTIFIANT, DANS UN TUBE ALLONGE 1, TOUT EN LE SOUMETTANTA L'ACTION D'UN CHAMP ELECTRIQUE ALTERNATIF A HAUTE FREQUENCE PRODUIT PAR EXEMPLE PAR UNE PAIRE D'ELECTRODES 9 MONTEES A L'EXTERIEUR DU TUBE EN REGARD L'UNE DE L'AUTRE DE FACON A CHAUFFER LE MELANGE ET A LE TRANSFORMER EN SUBSTANCE LIQUIDE. LE TUBE ALLONGE PEUT ETRE CHAUFFE, PAR EXEMPLE EN FAISANT PASSER DE L'AIR CHAUD TOUT AUTOUR, DE FACON A EVITER LA CONDENSATION DE VAPEUR D'EAU ET L'OPERATION DE FUSION EST EFFECTUEE SOUS PRESSION REDUITE.

METHOD OF PREPARING FERMENTED MOUSSE CAKE USING NU-RUK NATURAL YEAST AND FERMENTED MOUSSE CAKE PREPARED BY SAME

Disclosed are a method of preparing a fermented mousse cake using a nu-ruk (a traditional Korean fermentation starter) natural yeast which enables a fermented nu-ruk to be contained in the nu-ruk natural yeast, and which is capable of improving a texture of the fermented mousse cake such that the fermented mousse cake has a smooth taste compared to a conventional method, and the fermented mousse cake prepared by the method. The method according to the present invention comprises the steps of: preparing a predetermined amount of a nu-ruk natural yeast fermentation starter; mixing barley powder, sugar, starch syrup, milk and nu-ruk natural yeast, fermenting the mixture at low temperatures to prepare a nu-ruk starter dough, putting butter, milk, cooking oil and rum into the nu-ruk starter dough to mix the butter, milk, cooking oil and rum with the nu-ruk starter dough, injecting the nu-ruk starter dough into a steaming container, and steaming the nu-ruk starter dough in the steaming container ...

COMPOSITION IN THE FORM OF COMPACTED PARTICLES AND USE THEREOF

COMPOSIÇÃO DE GELATINA ESCOÁVEL

PRODUCTION OF HUMAN RECOMBINANT COLLAGEN IN THE MILK OF TRANSGENIC ANIMALS

Production of human procollagen or collagen in cells which ordinarily do not produce these molecules is effected by constructing expression systems compatible with mammary glands of non-human mamals. For example, expression systems can be microinjected into fertilized oocytes and reimplanted in foster mothers and carried to term in order to obtain transgenic non-human mammals capable of producing milk containing recombinant human procollagen or collagen. Human procollagen or collagen produced in this manner can be made of a single collagen type uncontaminated by other human or non-human collagens.

NON-CARBOHYDRATE FOAMING COMPOSITIONS AND METHODS OF MAKING THE SAME

A foaming composition includes a powdered carbohydrate-free soluble composition which includes protein particles having a plurality of internal voids containing entrapped pressurized gas. In one form, the foaming composition is produced by subjecting the particles to an external gas pressure exceeding atmospheric pressure prior to or while heating the particles to a temperature of at least the glass transition temperature and then cooling the particles to a temperature below the glass transition temperature prior to or while releasing the external pressure in a manner effective to trap the pressurized gas within the internal voids.

СПОСОБ ИЗГОТОВЛЕНИЯ КОЛЛАГЕНОВОЙ УКУПОРОЧНОЙ МЕМБРАНЫ ИЗ СВИНОЙ ШКУРЫ

FIELD: food processing industry, in particular production of edible collagen membrane for sealing of foodstuffs such as ham, etc. SUBSTANCE: according to invention fresh porcine skins are rapidly frozen. Then before further treatment thereof skins are defrosted and defatted by using enzymes. Further skins are sequentially treated by fast alkaline hydrolysis, acid hydrolysis and ground to produce gel-like liquid mass. In last step gel-like mass is extruded, plated and dried to produce target membrane. EFFECT: collagen sealing membrane with excellent protective characteristics against food oxidation and dehydration. 22 cl, 1 dwg, 2 ex ÐÎÑÑÈÉÑÊÀß ÔÅÄÅÐÀÖÈß (19) RU (11) 2 267 933 (13) C2 (51) ÌÏÊ A22C 13/00 (2006.01) ÔÅÄÅÐÀËÜÍÀß ÑËÓÆÁÀ ÏÎ ÈÍÒÅËËÅÊÒÓÀËÜÍÎÉ ÑÎÁÑÒÂÅÍÍÎÑÒÈ, ÏÀÒÅÍÒÀÌ È ÒÎÂÀÐÍÛÌ ÇÍÀÊÀÌ (12) ÎÏÈÑÀÍÈÅ ÈÇÎÁÐÅÒÅÍÈß Ê ÏÀÒÅÍÒÓ (21), (22) Çà âêà: 2000130493/13, 06.12.2000 (24) Äàòà íà÷àëà äåéñòâè ïàòåíòà: 06.12.2000 (30) Ïðèîðèòåò: 07.12.1999 US 09/455,811 (43) Äàòà ïóáëèêàöèè çà âêè: 20.02.2003 (45) Îïóáëèêîâàíî: 20.01.2006 Áþë. ¹ 02 Àäðåñ äë ïåðåïèñêè: 101000, Ìîñêâà, Ì.Çëàòîóñòèíñêèé ïåð., ä.10, êâ.15, "ÅÂÐÎÌÀÐÊÏÀÒ", È.À.Âåñåëèöêîé 2 2 6 7 9 3 3 ìåìáðàíó. Èçãîòîâëåííà òàêèì îáðàçîì êîëëàãåíîâà óêóïîðî÷íà ìåìáðàíà áîëåå ýôôåêòèâíî çàùèùàåò ïðîäóêòû îò èõ âîçìîæíîãî îêèñëåíè è ïîòåðè ñîäåðæàùåéñ â íåé âîäû è æèðà. 2 í. è 20 ç.ï. ô-ëû, 1 èë. R U (57) Ðåôåðàò: Èçîáðåòåíèå îòíîñèòñ ê ïèùåâîé ïðîìûøëåííîñòè, à èìåííî ê ïîëó÷åíèþ ñúåäîáíûõ êîëëàãåíîâûõ óêóïîðî÷íûõ ìåìáðàí, ïðåäíàçíà÷åííûõ äë çàùèòû ïèùåâûõ ïðîäóêòîâ, òàêèõ êàê îêîðîêà, è ò.ï.  ñîîòâåòñòâèè ñî ñïîñîáîì ñíà÷àëà ñí òûå ñî ñâèíåé øêóðû áûñòðî çàìîðàæèâàþò. Çàòåì ïåðåä èõ äàëüíåéøåé îáðàáîòêîé øêóðû ðàçìîðàæèâàþò è îáåçæèðèâàþò ñ ïîìîùüþ ôåðìåíòîâ. Ïîñëå ýòîãî øêóðû ïîäâåðãàþò áûñòðîìó ùåëî÷íîìó ãèäðîëèçó. Çàòåì èõ ïîäâåðãàþò êèñëîòíîìó ãèäðîëèçó. Ïîñëå ýòîãî øêóðû èçìåëü÷àþò äî ãåëåîáðàçíîé æèäêîé ìàññû. Íà ïîñëåäíåé ñòàäèè âñåãî òåõíîëîãè÷åñêîãî öèêëà ãåëåîáðàçíóþ ìàññó ýêñòðóäèðóþò, ëèñòóþò è ñóøàò, ...

СПОСОБ ПОЛУЧЕНИЯ ЖЕЛАТИНА, БЫСТРО РАСТВОРЯЮЩЕГОСЯ В ХОЛОДНОЙ ВОДЕ, И ПРОДУКТ, ПОЛУЧЕННЫЙ ЭТИМ СПОСОБОМ

... 1. Способ получения желатина, быстро растворяющегося в холодной воде, в форме агломератов гранул желатина, причем указанный способ проводят в псевдоожиженном слое при регулируемой температуре, включающий вымачивание указанных гранул желатина посредством распыления гранулирующей жидкости в указанном псевдоожиженном слое, причем указанная гранулирующая жидкость состоит из воды.2. Способ по п.1, включающий:- вымачивание указанных гранул желатина указанной гранулирующей жидкостью, позволяя образование указанных агломератов гранул желатина в указанном псевдоожиженном слое при первой температуре;- сушку указанных агломератов желатина, перемещая указанный псевдоожиженный слой ко второй температуре.3. Способ по п.2, включающий поддержание постоянной разности между температурой газообразного вещества указанного псевдоожиженного слоя, поступающего в указанный псевдоожиженный слой, и температурой газообразного вещества указанного псевдоожиженного слоя, выходящего из указанного псевдоожиженного слоя ...

Verfahren zum Vernetzen von Proteinen mittels Enzyme

GELATINZUSAMMENSETZUNGEN

EDIBLE FILM COAT COMPOSITION FOR FOOD PRODUCTION

KOLLAGENHERSTELLUNG IN THE MILK OF TRANSGENEN MAMMALS

SATURATION INDUCING FOOD

BIOLOGICAL MATERIAL WITH THE ABILITY FOR THE SUCCESSIVELY TAKING PLACE EXECUTION A SOLUTION/CGEL OF A TRANSITION AND FOLLOWING GEL/CSOLUTION OF TRANSITION

Production of human recombinant collagen in the milk of transgenic animals

Novel protein complexes

PROCESS FOR IMPROVING THE PROPERTIES OF GELATIN

PROCESS FOR PRODUCING INSTANTANEOUS COLD SOLUBLE GELATIN AND PRODUCT THEREOF

Process for producing instantaneous cold soluble gelatin in form of agglomerates of gelatin granules carried out in a fluid bed under controlled temperature, which comprises soaking the gelatin granules through atomising a granulating liquid in the fluid bed, where the granulating liquid is made up of water.

NON-WOVEN FIBER FABRIC

In order to provide a non-woven fiber fabric which is improved in comparison with the state of the art, also, in particular, in the form of a flat material or as part of a flat material which can be used as a biodegradable material in medicine, in particular, as an implant or carrier material for living cells (tissue engineering) but also a non-woven fiber fabric which can be used in food technology in a variety of applications, in particular, as a preliminary product for foods, it is suggested that the non-woven fiber fabric contain fibers consisting of a gelatin material, wherein the thickness of the fibers is on average 1 to 500 µm and wherein the non-woven fiber fabric has a plurality of areas, at which two or more fibers merge into one another without any phase boundary.

Collagen Encased Food Products and Method for Preparing Same

Enzyme preparations for bonding and process for producing bonded and molded foods

Novel protein complexes

Artificial sausage - of low fat content contg hydrolysed collagen

PROCEDE D'AMELIORATION DES PROPRIETES DE LA GELATINE

L'invention concerne l'industrie de la gélatine. Selon le procédé de l'invention qui permet d'obtenir une gélatine facilement soluble dans l'eau froide, on traite une gélatine contenant de l'eau, par chauffage par induction par les micro-ondes, la gélatine de départ contenant plus de 8% d'eau, au moins 35 % de cette teneur en eau devant être éliminée au cours du traitement, et la gélatine traitée ne contenant pas plus de 16 % d'eau. Applications aux industries alimentaires, pharmaceutiques, photographiques, des adhésifs, etc.

Artificial sausage - of low fat content contg hydrolysed collagen

Förfarande för framställning av gelatin

LOW CALORIE FOOD PRODUCTS HAVING SMOOTH, CREAMY, ORGANOLEPTIC CHARACTERISTICS

A method of preparing a low fat or substantially fat-free food product by heating and shearing an aqueous dispersion of microcrystalline cellulose and combining said microcrystalline cellulose dispersion with xanthan gum and blending with other food components to form a food product.

GELATINS WITH LOW ALLERGENICITY

Ces gélatines, pouvant servir d'aliment ou être utilisées pour des usages médicaux ou cosmétiques et produites à partir de peau, d'os et/ou de tendons bouillis, se caractérisent par le fait qu'elles ont un point isoélectrique compris entre 7 et 10 et qu'elles ne provoquent pas, ou peu, de réactions antigène-anticorps avec le sérum d'un sujet allergique à la gélatine. L'invention concerne également des peptides obtenus par hydrolysation de ces gélatines. Du fait de leur faible pouvoir allergisant, ces gélatines et ces peptides peuvent être donnés sans risque à des sujets allergiques à la gélatine. Ces gélatines se révèlent donc des plus utiles comme aliments, médicaments ou cosmétiques, domaines dans lesquels les exigences en matière de sécurité sont strictes.

PHOTOGRAPHIC COATINGS CONTAINING A WATER-INSOLUBLE, IONIZABLE PARTIAL SALT OF COLLAGEN

Gelatin coated caplets and process for making same

A novel capsule-like medicament, method for producing such medicaments and apparatus are disclosed. The method provides a procedure for coating solid cores, such as caplets, with gelatinous coatings to produce a shiny, capsule-like medicament. Such medicaments are achieved by individually dipping and drying first one end, and then the other end, of each caplet to provide a coating which is smoother and easier to swallow than an uncoated caplet. The production of these capsule-like medicaments is readily facilitated by simple and inexpensive modifications which can be made to existing empty gelatin capsule making equipment.

Method of making a collagen membrane from porcine skin

Collagen membranes are formed from porcine rinds (i.e., pig skins) for us in a variety of applications and, most preferably, for wrapping food products, such as hams and the like. First, after removing skins from the porcine, the skins are promptly frozen. In later processing, the rinds are thawed and then enzymatically defatted. Then, a quick alkalinic hydrolyzation is performed on the rinds. Then, an acidic hydrolyzation is performed on the rinds. The rinds are then ground into a gel-like fluid mass. Finally, the fluid mass is extruded, sheeted and dried into a collagen membrane. The collagen membrane produced can be, in preferred embodiments, used for wrapping food products, such as hams.

METHOD FOR THE PURIFICATION AND RECOVERY OF WASTE GELATIN

Uses of a composition comprising partly-hydrolyzed fish gelatin

Microfragmented ionic polysaccharide/protein complex dispersions

Gelatin coated caplets and process for making same

Способ сушки желатинового бульона при производстве сухого желатина

FIELD: food industry. SUBSTANCE: gelatin broth is evaporated to a concentration of dry substances of C=14-24%. The broth is foamed, it is applied to a work surface and blown with air with relative humidity of W=50-60%. The broth is dried at atmospheric pressure in a gelatinized state in the form of rods of square or rectangular cross-section with cross-section sides h 1 =2-4 mm or in the form of a layer with the thickness of h 2 =2-4 mm. The air temperature during drying does not exceed the gelatinization temperature and the air flow velocity v=4-5 m/s, where the air flow direction is parallel to rods. At the same time, the broth is dried under bilateral infrared irradiation of rods with the density of heat flux falling from one side of the rod of E=0.95-2.45 kW/m 2 , which begins after a period of time t=0.03-0.15 h after the start of the drying process of the foamed broth. EFFECT: invention makes it possible to increase the specific intake of dry gelatin (0.136-0.807 kg/(m 2 ·h)). 1 cl, 3 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 757 785 C1 (51) МПК C09H 9/02 (2006.01) A23J 1/10 (2006.01) A23J 3/06 (2006.01) A23L 3/54 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК C09H 9/02 (2021.05); A23J 1/10 (2021.05); A23J 3/06 (2021.05); A23L 3/54 (2021.05) (21)(22) Заявка: 2018116255, 03.05.2018 (24) Дата начала отсчета срока действия патента: Дата регистрации: 21.10.2021 (45) Опубликовано: 21.10.2021 Бюл. № 30 2 7 5 7 7 8 5 R U (56) Список документов, цитированных в отчете о поиске: ДЯЧЕНКО Н.П. и др. Особенности конвективной сушки вспененного желатинового бульона из отходов переработки рыб. Научно-образовательные и прикладные аспекты производства и переработки сельскохозяйственной продукции. Сборник материалов Международной научнопрактической конференции, посвященной 20летию первого выпуска технологов (см. прод.) (54) Способ сушки желатинового бульона при производстве сухого желатина (57) Реферат: Изобретение ...

КОМПЛЕКС ИЗ ПО МЕНЬШЕЙ МЕРЕ ОДНОГО РАСТИТЕЛЬНОГО БЕЛКА И ПО МЕНЬШЕЙ МЕРЕ ОДНОГО МОЛОЧНОГО БЕЛКА

... 1. Способ получения комплекса по меньшей мере одного растительного белка и по меньшей мере одного молочного белка, включающий этапы, заключающиеся в получении композиции, содержащей по меньшей мере один растительный белок, в получении композиции, содержащей по меньшей мере один молочный белок, и в смешивании композиции, содержащей по меньшей мере один растительный белок, и композиции, содержащей по меньшей мере один молочный белок, и кроме того, один или несколько идентичных или различных этапов обработки, изменяющей конформацию белков.2. Способ по п. 1, где растительный белок относится к белкам, полученным из злаков, масличных растений, бобовых растений и клубневых растений, а также всем белкам, полученным из водорослей и микроводорослей, используемым по отдельности или в смеси, выбранным из одного и того же семейства или из различных семейств.3. Способ по п. 1, где растительный белок относится к белкам бобовых растений, предпочтительно выбранным из группы, состоящей из люцерны, клевера ...

PROCESS FOR PRODUCING A FOOD, COSMETIC OR MEDICAL PRODUCT

METHOD OF RECONSTITUTING MEAT PRODUCTS

PRE-DUSTING PROTEIN PRODUCTS

METHOD OF RECONSTITUTING MEAT PRODUCTS

COLLAGEN ENCASED FOOD PRODUCTS AND METHOD FOR PREPARING SAME

Demineralisation of organic tissue

A method of processing a mineralised organic tissue feedstock comprises enzymatic hydrolysis to produce hydrolysis fractions and mineralised tissue remnants, separating the mineralised tissue remnants from the hydrolysis fractions, and demineralising the mineralised tissue remnants to produce solubilised minerals and demineralised tissue remnants. Demineralising may comprise treating with acid, e.g. HCl, and may take place in a rotating drum reactor. A method of demineralising mineralised tissues is also claimed, comprising mixing mineralised tissues with an acid solution to solubilise the minerals. The mixing occurs in a rotating drum reactor (see figures 6-9) comprising a drum rotatable about its longitudinal axis, an inlet and an outlet provided at respective first and second points on the drum, and a helical screw-blade fixed to the interior of the drum for conveying and mixing the tissues and acid as the drum rotates. A processing plant for processing an organic feedstock comprising ...

Procedure for the production of cosmetic or pharmaceutical preparations

Procedure for stabilization, Steifung or Verdickung of food

AS BONDING AGENT SERVING ENZYME PREPARATIONS AS WELL AS PROCEDURES FOR THE PRODUCTION OF BOUND ONE, FORMED FOOD

PROCEDURE FOR THE PRODUCTION OF A REKONSTITUIERTEN BUTCHER CERTIFICATION.

A FAT COMPONENT

COVERED DRUGS AND MECHANISM AND PROCEDURE FOR YOUR PRODUCTION.

FIBER CONFUSED CLUTCH OF EGGS

FLUID GEL COMPOSITION

PROCESSING OF GELATIN

Method for deactivating pathogens using heat

BIOMATERIAL WHICH CAN SUCCESSIVELY CARRY OUT A SOLUTION/GEL TRANSITION THEN A GEL/SOLUTION TRANSITION

L'invention concerne un biomatériau capable d'effectuer successivement une transition solution/gel, puis gel/solution selon une cinétique déterminée, lequel biomatériau comprend au moins un monomère capable de former des polymères, au moins une enzyme capable dégrader lesdits polymères et, optionnellement une enzyme capable d'effectuer des liaisons covalentes entre lesdits monomères. L'invention concerne également un procédé pour obtenir un tel biomatériau.

COMPOSITION IN THE FORM OF COMPACTED PARTICLES AND USE THEREOF

The invention relates to a composition in the form of compacted particles, comprising at least 5 wt%, preferably at least 10 wt%, more preferably at least 15 wt%, of gelatin and/or collagen hydrolysate.

METHOD OF MAKING A COLLAGEN MEMBRANE FROM PORCINE SKIN

Collagen membranes are formed from porcine rinds (i.e., pig skins) for us in a variety of applications and, most preferably, for wrapping food products, such as hams and the like. First, after removing skins from the porcine, the skins are promptly frozen. In later processing, the rinds are thawed and then enzymatically defatted. Then, a quick alkalinic hydrolyzation is performed on the rinds. Then, an acidic hydrolyzation is performed on the rinds. The rinds are then ground into a gel-like fluid mass. Finally, the fluid mass is extruded, sheeted and dried into a collagen membrane. The collagen membrane produced can be, in preferred embodiments, used for wrapping food products, such as hams.

NON-CARBOHYDRATE FOAMING COMPOSITIONS AND METHODS OF MAKING THE SAME

... ²²²A foaming composition includes a powdered carbohydrate-free soluble ²composition which includes protein particles having a plurality of internal ²voids containing entrapped pressurized gas. In one form, the foaming ²composition is produced by subjecting the particles to an external gas ²pressure exceeding atmospheric pressure prior to or while heating the ²particles to a temperature of at least the glass transition temperature and ²then cooling the particles to a temperature below the glass transition ²temperature prior to or while releasing the external pressure in a manner ²effective to trap the pressurized gas within the internal voids.² ...

READY-TO-EAT, MULTI-COMPONENT, MULTI-COLORED GELS

Multi-component (e.g., multi-layered) and multi-colored gelled products, such as gelatin dessert gels, are prepared using water-soluble colorants and complexing agents for the colorants which will prevent the colorant from migrating within the gelled layer. The complexing agents are polyamino acids and protein materials which fluoresce with ANS.

PROCESS FOR CROSSLINKING PROTEIN

A method for crosslinking protein comprises making an aqueous composition of a protein, sugar, a salt, and water, followed by heating the composition while maintaining the moisture content of the composition at a level of at least about 3 weight percent. The composition is made, and the heating carried out, so that the protein is crosslinked to a degree at which it is substantially water insoluble upon being placed in water at 100°C for at least 3 minutes. A crosslinked protein product comprises a protein crosslinked. to a degree that it is substantially water insoluble upon being placed in water at 100°C for at least 3 minutes, a sugar, a salt, and water.

CROSS-LINKED PROTEIN GELS AND METHODS OF MAKING THEM

Enzymatically cross-linked protein gels and methods for preparing them are disclosed. The methods comprise adding a transglutaminase, such as factor XIII, to a composition of a temperature- sensitive gel-forming protein, such as gelatin or collagen, and incubating the composition and transglutaminase under gel-forming conditions. The resulting gels have superior strength and thermal stability, and can be used within a variety of medical and industrial applications.

FISH GELATIN COMPOSITIONS CONTAINING A HYDROCOLLOID SETTING SYSTEM

The invention concerns Gelatine compositions containing an additional settin g system for the use in pharmaceutical, veterinary, food, cosmetic or other products like films for wrapping food, aspics or jellies, preferably for predosed formulations like soft or hard gelatine capsules wherein the gelatine used is of non-bovine and non-pig origin and preferably derived from fish, poultry or plant sources. Especially preferred are film compositions for hard gelatine capsules prepared from fis h gelatine.

GELATINE COMPOSITIONS

The invention concerns Gelatine compositions containing an additional setting system for the use in pharmaceutical, veterinary, food, cosmetic or other products like films for wrapping food, aspics or jellies, preferably for predosed formulations like soft or hard gelatine capsules wherein the gelatine used is of non-bovine and non-pig origin and preferably derived from fish, poultry or plant sources. Especially preferred are film compositions for hard gelatine capsules prepared from fish gelatine.

MICROFRAGMENTED ANISOTROPIC POLYSACCHARIDE/PROTEIN COMPLEX DISPERSIONS

Methods of preparation of the microcrystalline colloidal collagen shape and new products thus obtained.

Gelatin particles coated with fat used in meat preserves - enabling uniform gelatin distribution in meat prod.

Revêtement de gélatine colorée.

REVETEMENT DE GELATINE COLOREE. L'INVENTION CONCERNE UN CARAMEL D'OU LES SUBSTANCES AYANT UN POIDS MOLECULAIRE ATTEIGNANT 10000 ENVIRON ONT ETE ELIMINEES, CE CARAMEL SERVANT DE COLORANT DANS UN REVETEMENT DE GELATINE POUR UN SUBSTRAT TEL QUE DES ALIMENTS OU DES MEDICAMENTS. L'INVENTION CONCERNE EGALEMENT UN PROCEDE PERMETTANT L'ELIMINATION DE CES SUBSTANCES DE POIDS MOLECULAIRE INFERIEUR ET UN REVETEMENT DE GELATINE CONTENANT LEDIT CARAMEL TRAITE.

GELATINE COLOREE COATING

METHOD OF PREPARATION OF GELATINE

Prepn. of protein base of animal origin from slaughterhouse material - by enzymatic hydrolysis in presence of endo:peptidase(s) followed by heating, useful in human nutrition

L'invention concerne un procédé de préparation rapide d'une base protéique à partir de résidus de viande adhérant aux os. Elle consiste à effectuer un traitement en deux étapes successives: une première extraction enzymatique utilisant des endopeptidases spécifiques solubilisant les protéines musculaires pendant une période déterminée afin d'éviter l'apparition d'amertume, puis d'un second traitement par chauffage du milieu réactionnel à une température supérieure à 80 deg.C pendant une durée déterminée, permettant une extraction des tissus collagèniques non auparavant hydrolysés. Cette fraction collagénique solubilisée entière confère au produit des propriétés gélifiantes. Les produits obtenus, de nature 100% protéique d'origine animale, possèdent d'excellentes propriétés nutritionnelles, organoleptiques et fonctionnelles (en particulier de gélification) et sont utilisables dans le domaine de l'alimentation humaine ...

Procedure for stabilization, Steifung or Verdickung of food

A METHOD FOR TREATING CONTAMINATED PRODUCTS AND ARTICLES

A method for the denaturation of proteins and/or DNA present in products derived from animals or on the surface of an article, comprising treating the animal derived product or the surface of the article with a denaturing agent in an amount effective to denature the protein and/or DNA.

PROCESS FOR PREPARATION OF GELATINOUS MATERIAL FROM ANIMAL COLLAGEN

DEVICE AND METHODS FOR PREPARATION OF GELATIN-BASED PRODUCTS

A device for preparing a gelatin-based product may comprise a mix tank, a mix pod that is fluidly coupled to the mix tank via a pod spike, and a hot water tank, where the hot water tank is coupled to the mix pod via the pod spike. In at least one example, the pod spike may comprise an outer tube and an inner tube. In one or more examples, the pod spike of the device may comprise a hub, where a first end of the outer tube is coupled to the hub. Further, in some examples, a first end of the inner tube may also be coupled to the hub. 1. A pod spike of a device for preparing gelatin-based products , comprising: an outer tube, where a first end of the outer tube is coupled to the hub; and', 'an inner tube, where a first end of the inner tube is coupled to the hub., 'a hub;'}2. The pod spike of claim 1 , wherein the outer tube surrounds the inner tube for a portion of a length of the inner tube.3. The pod spike of claim 2 , wherein the outer tube is tapered at a second end of the outer tube claim 2 , where the second end of the outer tube is opposite the first end of the outer tube.4. The pod spike of claim 1 , further comprising a splash guard that surrounds and is coupled to the outer tube.5. The pod spike of claim 4 , wherein a diameter of the splash guard is greater than a diameter of the hub.6. The pod spike of claim 4 , wherein the splash guard comprises silicon.7. The pod spike of claim 1 , wherein the outer tube comprises one or more vertical grooves.8. The pod spike of claim 1 , wherein the hub comprises at least one port claim 1 , the at least one port fluidly coupled to a hot water tank.9. A method of operating a pod spike of a device for preparing gelatin-based products claim 1 , comprising:puncturing a pod with the pod spike, the pod spike having a hub, an outer tube, where a first end of the outer tube is coupled to the hub, and an inner tube, where a first end of the inner tube is coupled to the hub.10. The method of claim 9 , wherein the outer tube ...

EDIBLE FIBER

The invention provides an edible fiber comprising a biopolymer and a plasticiser; wherein the weight ratio of biopolymer to plasticiser is about 1:0.25 to about 1:3; and wherein the fiber has a diameter of about 0.5 μm to about 1 mm. 1. An edible fiber comprising a biopolymer and a plasticiser:wherein the weight ratio of biopolymer to plasticiser is about 1:0.25 to about 1:3; andwherein the fiber has a diameter of about 0.5 μm to about 1 mm.2. The edible fiber of claim 1 , wherein the fiber has an aspect ratio of at least about 10.3. The edible fiber of claim 1 , wherein the biopolymer comprises a protein and/or a polysaccharide.4. The edible fiber of claim 1 , wherein the biopolymer is selected from the group consisting of gelatin claim 1 , casein claim 1 , egg white albumin claim 1 , soy protein claim 1 , whey protein claim 1 , wheat gluten claim 1 , pea protein claim 1 , sorghum kafirin claim 1 , and millet prolamin.5. The edible fiber of claim 1 , wherein the biopolymer is selected from the group consisting of pectin claim 1 , alginate claim 1 , and agar.6. The edible fiber of claim 1 , wherein the plasticiser comprises a polyol.7. The edible fiber of claim 6 , wherein the polyol is selected from the group consisting of glycerol claim 6 , sorbitol claim 6 , glucose claim 6 , sucrose claim 6 , maltitol claim 6 , xylitol claim 6 , erythritol claim 6 , and isomalt.8. The edible fiber of claim 1 , wherein the fiber comprises at least one hollow channel.9. A process for producing an edible fiber claim 1 , the process comprising the steps of:(a) combining a biopolymer and a plasticiser in a weight ratio of biopolymer to plasticiser of about 1:0.25 to about 1:3 to produce a preform; and(b) subjecting the preform to thermal drawing to produce an edible fiber.10. (canceled)11. The process of claim 9 , wherein thermal drawing is carried out at a drawing temperature of about 30° C. to about 300° C.1213-. (canceled)14. A food claim 9 , cosmetic claim 9 , pharmaceutical ...

Composition for inducing differentiation

To provide a differentiation-inducing composition and a method for producing the differentiation-inducing composition, the present disclosure describes use of a degradation product containing at least a portion of the triple helical domain of collagen or atelocollagen.

COMPOSITION IN THE FORM OF COMPACTED PARTICLES AND USE THEREOF

The present invention relates to a composition in the form of compacted particles, comprising at least 5 wt %, preferably at least 10 wt %, more preferably at least 15 wt %, of gelatin and/or collagen hydrolysate. 1. A composition comprising at least 5 wt % of gelatin and/or collagen hydrolysate in the form of compacted particles.2. The composition according to claim 1 , comprising at least 40 wt % of gelatin and/or collagen hydrolysate.3. The composition according to claim 1 , further comprising at least one component claim 1 , which is water-soluble at room temperature.4. The composition according to claim 1 , wherein the compacted particles are produced by compaction of a substantially dry solid material mixture.5. The composition according to claim 4 , wherein the solid material mixture contains bound water and does not contain any free water.6. The composition according to claim 1 , wherein the compacted particles have a mean particle diameter of from 0.8 to 4.2 mm.7. The composition according to claim 1 , wherein the compacted particles have a bulk weight of from 350 to 800 g/l.8. The composition according to claim 1 , wherein the composition comprises gelatin which has an amorphous proportion of less than 25%.9. The composition according to claim 8 , wherein the composition comprises 20 to 80 wt % of collagen.10. The composition according to claim 8 , wherein the composition comprises 10 to 80 wt % of gelatin.11. The composition according to claim 9 , wherein the collagen hydrolysate has a mean molecular weight of from 1 claim 9 ,000 to 8 claim 9 ,000 Da.12. A method for the production of confectionery products claim 8 , wherein the method comprises dissolving the composition of in water at 60 to 90° C. claim 8 , such that a solution having a solid material content of from 33 to 60 wt % results.13. The composition according to claim 1 , wherein the composition comprises gelatin which has an amorphous proportion of 98% or more.14. The composition according to ...

METHOD FOR PRODUCING BONE GELATINE, AND PRODUCED BONE GELATINE

The present invention relates to a method for producing bone gelatine having an isoelectric point of less than 6, comprising the following steps: a) providing bones of vertebrates; b) mechanically crushing the bones to a particle size of less than 1 500 μm, preferably less than 500 μm, more preferably less than 300 μm; c) extracting the crushed bones using an aqueous medium at a temperature of from 100 to 140° C., preferably from 120 to 130° C., for a period of from 0.5 to 10 min, preferably 1 to 5 min, more preferably 1 to 3 min; d) separating off the aqueous gelatine solution from the crushed bones; and e) drying the aqueous gelatine solution in order to obtain the bone gelatine having an isoelectric point of less than 6, wherein the method does not comprise liming of the bones with a base, and wherein the bones provided in step a) have not undergone liming. The invention further relates to bone gelatine having an isoelectric point of less than 6, produced by this method. 2. The method according to claim 1 , wherein the method does not comprise maceration of the bones with an acid claim 1 , and wherein the bones provided in step a) have not undergone maceration.3. The method according to claim 1 , wherein the bones come from mammals.4. The method according to claim 1 , wherein the bones are cleaned before being crushed.5. The method according to claim 4 ,wherein the cleaning of the bones comprises a treatment with one or more enzymes.6. The method according to claim 1 , wherein claim 1 , before crushing claim 1 , the bones have a fat content of less than 4 weight %.7. The method according to claim 1 , wherein the mechanical crushing comprises dry grinding or wet grinding of the bones.8. The method according to claim 1 , wherein the extraction is carried out with a content of crushed bones by weight in the aqueous medium of from 0.05 to 0.5 kg/1.9. The method according to claim 1 , wherein the extraction is carried out at a pH value in the range of from 7.5 to 9.10 ...

DEVICE AND METHODS FOR PREPARATION OF GELATIN-BASED PRODUCTS

A device for preparing a gelatin-based product may comprise a mix tank, a mix pod that is fluidly coupled to the mix tank via a pod spike, and a hot water tank, where the hot water tank is coupled to the mix pod via the pod spike. In at least one example, the pod spike may comprise an outer tube and an inner tube. In one or more examples, the pod spike of the device may comprise a hub, where a first end of the outer tube is coupled to the hub. Further, in some examples, a first end of the inner tube may also be coupled to the hub. 1. A device for preparing a gelatin-based product , comprising:a mix tank;a mix pod that is fluidly coupled to the mix tank via a pod spike, the mix pod retaining a gelatin-based mixture; anda hot water tank, where the hot water tank is coupled to the mix pod via the pod spike, and where the pod spike comprises an outer tube and an inner tube.2. The device of claim 1 , wherein the outer tube surrounds the inner tube and is coupled to the inner tube claim 1 , and wherein the outer tube extends along a portion of a length of the inner tube.3. The device of claim 2 , wherein the outer tube comprises a tapered end and where the inner tube comprises a tapered end claim 2 , the taper end of the outer tube and the tapered end of the inner tube on a same side of the pod spike.4. The device of claim 1 , wherein the outer tube comprises one or more grooves formed into an exterior surface of the outer tube claim 1 , the one or more grooves extending along a length of the outer tube.5. The device of claim 1 , wherein the pod spike comprises a tapered end to puncture a top cover of the mix pod.6. The device of claim 1 , further comprising a first pump positioned in a first passage that couples the pod spike to the mix tank.7. The device of claim 6 , further comprising a controller claim 6 , wherein the controller comprises instructions stored in non-transitory memory for:responsive to a user input, flowing liquid into the mix pod via the pod spike to ...

PROTEIN FOOD PRODUCT

Provided herein is a protein food product, such as a gummy composition, containing protein that optionally includes collagen protein, peptides and/or one or more amino acids or derivatives thereof, one or more gelling agents and optionally one or more flavouring agents, and/or one or more sweetening agents, in which the total protein content of the food product is at least about 8% by weight and the total lipid content is less than about 60% by weight. Methods of making and using said protein food product are also provided. 1. A protein food product comprising:protein that optionally includes collagen protein, peptides and/or one or more amino acids or derivatives thereof;one or more gelling agents; andoptionally one or more flavouring agents and/or one or more sweetening agents,wherein the total protein content of the protein food product is at least about 8% by weight and the total lipid content is less than about 60% by weight of the protein food product.2. The protein food product of claim 1 , wherein the protein that includes collagen protein claim 1 , peptides or derivatives thereof comprises a collagen hydrolysate.3. The protein food product of claim 1 , wherein the gelling agent is selected from the group consisting of alginate claim 1 , pectin claim 1 , carrageenan claim 1 , gelatine claim 1 , gellan claim 1 , agar and any combination thereof.4. The protein food product of claim 1 , wherein the one or more sweetening agents comprise erythritol and/or stevia.5. The protein food product of claim 1 , which further comprises one or more humectants claim 1 , one or more colouring agents claim 1 , one or more pH modifiers and/or one or more vitamins and/or minerals.6. The protein food product of claim 5 , wherein the pH modifiers comprise an organic acid claim 5 , such as malic acid claim 5 , citric acid and/or ascorbic acid.7. The protein food product of claim 1 , wherein the gelling agent is claim 1 , or comprises claim 1 , gelatine.8. The protein food product ...

PROTEIN HYDROLYSATE AND PROCESS FOR MAKING SUCH

The invention relates to a protein hydrolysate and a process for making such protein hydrolysate. In particular the invention relates to a collagen hydrolysate and a process for making such collagen hydrolysate. Further the invention relates to a food, pet food, cosmetic, pharmaceutical or technical application comprising the protein hydrolysate of the present invention and further food, pet food, cosmetic, pharmaceutical or technical constituents. 1. A protein hydrolysate characterized in that it hasa. A moisture content of 4 to 12%,b. A protein content of from 85 wt % or more,c. A hydration time of 7 seconds or less, andd. A dissolution time of 250 seconds or less.2. The protein hydrolysate of claim 1 , characterized in that it has a bulk density of 240 g/l or higher.3. The protein hydrolysate of or characterized in that the protein hydrolysate is collagen hydrolysate.4. The protein hydrolysate of any one of the previous claims further characterized in that it has an average molecular weight of from 300 to 15000 Da.5. The protein hydrolysate of any one of the previous claims further characterized in that it has a d50 particle size of from 100 to 1000 μm.6. The protein hydrolysate of any one of the previous claims further characterized in that the protein hydrolysate is agglomerated.7. A process to produce a protein hydrolysate characterized in that it comprises the steps of:a. Incubating a composition comprising protein with a peptidase to obtain a composition comprising protein hydrolysate, andb. Optionally demineralizing the composition comprising protein hydrolysate, andc. Adjusting, preferably increasing, the dry substance content of the composition comprising protein hydrolysate to a dry substance of from 40 to 65% to obtain a concentrated composition comprising protein hydrolysate, andd. Drying the concentrated composition comprising protein hydrolysate to obtain a dried protein hydrolysate, ande. Agglomerating the dried protein hydrolysate, andf. Collecting ...

明胶组合物

本发明涉及包含附加固化系统的明胶组合物，其用于医药、兽医、食品、化装或其它像用于包裹食物、肉冻或果冻之薄膜的产品，优选用作像软或硬明胶胶囊的预分装制剂，其中所用明胶不是来源于猪牛而优选来源于鱼、家禽或植物。尤其优选的是，从鱼明胶制备的薄膜组合物用于制备硬明胶胶囊。

明胶组合物

本发明涉及包含附加固化系统的明胶组合物,其用于医药、兽医、食品、化装或其它像用于包裹食物、肉冻或果冻之薄膜的产品,优选用作像软或硬明胶胶囊的预分装制剂,其中所用明胶不是来源于猪牛而优选来源于鱼、家禽或植物。尤其优选的是,从鱼明胶制备的薄膜组合物用于制备硬明胶胶囊。

Fiber-tangled structure useful as cell settling material, wound covering, medical implant and carriers for pharmaceutical active substance and for producing depot medicament, comprises fibers made of partially interlaced gelatin material

The fiber-tangled structure useful as a cell settling material, a wound covering, a medical implant, a starting food product and carriers for a pharmaceutical active substance and for the production a depot medicament, comprises fibers made of partially interlaced gelatin material. The thickness of the fibers is 5-100 mu m. The tangled structure has areas, at which two or more fibers are turned into one another without phase boundary. The capillary suction effect of the tangled structure produces a capillary rise of >= 15 respect to pure water in 120 seconds. The fiber-tangled structure useful as a cell settling material, a wound covering, a medical implant, a starting food product and carriers for a pharmaceutical active substance and for the production a depot medicament, comprises fibers made of partially interlaced gelatin material. The thickness of the fibers is 5-100 mu m. The tangled structure has areas, at which two or more fibers are turned to one another without phase boundary. The capillary suction effect of the tangled structure produces a capillary rise of >= 15 respect to pure water in 120 seconds. The water absorbing capacity of the tangled structure is ten-fold or more of its dry weight. The gelatin material of >= 60 wt.% is amorphous. The tangled structure has an initial wettability of = 1 with respect to pure water, a surface energy of = 10 mN/m, a tear resistance of 140-180 g/m 2> in the dry condition of >= 0.15 N/mm 2>, an elongation at tear of >= 200%, and an open porous structure with an air permeability of >= 0.5 l/minute cm 2>. The tangled structure in hydrated condition forms a closed-porous, fibrous gel structure and has fiber fractions with different average fiber thickness. The fibers are produced by a rotor-spinning procedure and a part of the fibers has a twisted structure. The gelatin material has a gelatin of >= 200 bloom. The tangled structure comprises further fibers, which are formed further material ...

Fiber matting

In order to provide a fiber matting that is an improvement over the state of the art, in particular in the form of a flat material or part of a flat material, which may be used as a biodegradable material in medicine, in particular as an implant or carrier material for living cells (tissue engineering), but also a fiber matting as is used in food technology in a variety of applications, in particular as a preliminary product for foods, the invention proposes that the fiber matting include fibers made of a gelatin material, wherein the average thickness of said fibers is 1 to 500 µm and wherein the fiber matting has a plurality of regions in which two or more fibers merge into one another without a phase boundary.

Production of human recombinant collagen in the milk of transgenic animals

Production of human procollagen or collagen in cells which ordinarily do not produce these molecules is effected by constructing expression systems compatible with mammary glands of non-human mammals. For example, expression systems can be microinjected into fertilized oocytes and reimplanted in foster mothers and carried to term in order to obtain transgenic non-human mammals capable of producing milk containing recombinant human procollagen or collagen. Human procollagen or collagen produced in this manner can be made of a single collagen type uncontaminated by other human or non-human collagens.

Method for processing collagen-containing animal tissues into collagen fiber

FIELD: food industry. SUBSTANCE: method involves crushing and drying of raw material followed by repeated crushing. For the entire process the raw material temperature is maintained at 75 C or lower. EFFECT: higher product quality. 966100с ПЧ Го РОССИЙСКОЕ АГЕНТСТВО ПО ПАТЕНТАМ И ТОВАРНЫМ ЗНАКАМ (19) ВИ” 2007 926. (51) МПК 13) Сл А 23 4 1/10 12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ РОССИЙСКОЙ ФЕДЕРАЦИИ (21), (22) Заявка: 4894610/13, 30.11.1990 (30) Приоритет: СВ/О1.06.88/12992 (30) Приоритет: 01.06.1988 СВ 88 12992 (46) Дата публикации: 28.02.1994 (71) Заявитель: Нэтчурал Рисорсиз (Мануфакчуринг) Лимитед (СВ) (72) Изобретатель: Ральф Хэдден[СВ] (73) Патентообладатель: Нэтчурал Рисорсиз (Мануфакчуринг) Лимитед (СВ) (54) СПОСОБ ПОЛУЧЕНИЯ КОЛЛАГЕНОВЫХ ВОЛОКОН ИЗ КОЛЛАГЕНСОДЕРЖАЩИХ ТКАНЕЙ ЖИВОТНЫХ (57) Реферат: Использование: получение коллагеновых волокон из коллагенсодержащих тканей животных. Сущность изобретения: способ получения заключается в том, что исходное сырье подвергают измельчению, сушке и повторному измельчению, при этом на всем протяжении обработки температуру сырья поддерживают не выше 75С. 34 з. п. ф-лы. 2007926 С1 КО 966100с ПЧ Го КУЗЗАМ АСЕМСУ ГОК РАТЕМТ$ АМО ТКАОЕМАКК$ 12) АВЗТКАСТ ОЕ 1МУЕМТОМ (19) ВИ” 2007 926 ' (51) п. С1.> А 23 $ 1/10 13) СЛ (21), (22) АррИсаНоп: 4894610/13, 30.11.1990 (30) Рпошу: СВЮ1.06.88/12992 (30) Рпогйу: 01.06.1988 СВ 88 12992 (46) Рае оГ рибИсаНоп: 28.02.1994 (71) АррИсапе: МЕНТСНУКАЕ КЗОК$ЗМ. (МАМЧУРАКСНУЕМС) ЫМПЕО (СВ) (72) пуетог. — КАЁГЕ КНЕНОБЕМГСВ] (73) Ргорпеюг: МЕНТСНУКАЕ В1!ЗОВЗ. (МАМОЕАКСНИЕ МС) ЫМГТЕО (СВ) (54) МЕТНОО РОК РКОСЕЗУМС СОНАСЕМ-СОМТАШМИМС АМ!МАЕ Т!ЗЗУЕ$ МТО СОНАСЕМ НВЕК (57) АБзасЕ: НЕГО: юЮо9 пдигу. ЗУВЗТАМСЕ: тейпоа пуомез сгиз па ап агупда о гам таепа! ю1омея Бу герезмеа сгизпта. Гог Ше -2- еп!ге ргосезз 11е гам таепа! {1етрегашиге 5 ташаштея аЁ 75 С ог |омег. ЕРЕЕСТ: попег ргодис{ ацаШу. 2007926 С1 КО 966100с ПЧ ГЭ Изобретение касается улучшения качества протеиновых продуктов, в частности касается ...

Enzyme preparation for adhesion and method for producing adhesive food

Enzyme preparation for adhesion and production of adhesive food

(57)【要約】 【課題】 本発明の課題はアレルギー問題をきたすカゼ イン類を用いない、新たな食品原材料の接着用酵素製剤 及び接着食品の製造法の提供である。 【解決手段】 トランスグルタミナーゼとコラーゲンを 組み合わせることで、強力な接着効果を有する接着食品 を得ることができる。

Non-carbohydrate foaming compositions and methods of making the same

A foaming composition includes a powdered carbohydrate-free soluble composition which includes protein particles having a plurality of internal voids containing entrapped pressurized gas. In one form, the foaming composition is produced by subjecting the particles to an external gas pressure exceeding atmospheric pressure prior to or while heating the particles to a temperature of at least the glass transition temperature and then cooling the particles to a temperature below the glass transition temperature prior to or while releasing the external pressure in a manner effective to trap the pressurized gas within the internal voids.

Non-carbohydrate foaming compositions and methods of making the same

发泡组合物，其包括粉末状无碳水化合物可溶组合物，该可溶组合物包含蛋白颗粒，所述蛋白颗粒有大量含有截留的加压气体的内部空隙。在一种形式中，以如下方法形成所述发泡组合物，在加热所述颗粒至至少玻璃化转变温度的温度之前或同时使所述颗粒经受超过大气压的外部气体压力，且然后，在以可有效将加压气体截留在所述内部空隙里的方式释放外部压力之前或同时，将所述颗粒冷却至低于所述玻璃化转变温度的温度。

Method of functional food using bean-curd residue and whey protein isolate

본 발명에서, 비지와 분리유청단백질을 이용한 기능성 식품의 제조방법에 관한 것으로, 더욱 상세하게는 운동 후 단백질 보충용 또는 다이어트 식품, 간식 등으로 섭취 가능한 기능성 식품의 제조방법을 개시한다. 본 발명에 따른 제조방법은, 재료의 혼합 비율은 비지와 분리유청단백질 분말로 이루어진 혼합물의 중량 100에 대해 비지는 50∼55 중량부로, 난황은 9∼10 중량부로, 분리유청단백질 분말은 10 이상의 중량부로, 올리고당은 14∼15 중량부로, 식염은 0.2∼0.3 중량부로, 분쇄한 생 아몬드는 2∼3 중량부로, 유지｛버터나 아보카도｝는 5∼5.5중량부로, 제품의 도포에 사용되는 초콜릿은 4.5∼5.5 중량부로 첨가되는 것을 특징으로 한다. 따라서, 본 발명은 기능성 식품을 바(Bar), 쿠키(Cookie), 등의 형상으로 제조하여 휴대 및 섭취가 용이하고, 비지 및 분리유청단백질을 첨가하여 각 원료의 기능성으로 다이어트와 근육 성장에 도움을 줄 수 있는 효과가 있다.

Process for the production of collagen peptides from bone, and produced collagen peptides

Die vorliegende Erfindung betrifft ein Verfahren zur Herstellung von Kollagenpeptiden aus Knochen, umfassend die folgenden Schritte:a) Bereitstellen von Knochen von Wirbeltieren;b) mechanisches Zerkleinern der Knochen bis zu einer Partikelgröße von weniger als 1.000 µm, bevorzugt weniger als 500 µm, weiter bevorzugt weniger als 300 µm, bei einer Temperatur von weniger als 70 °C während der Zerkleinerung;c) Erhitzen der zerkleinerten Knochen in einer wässrigen Suspension auf eine Temperatur von über 100 °C, bevorzugt über 120 °C, weiter bevorzugt über 130 °C, für einen Zeitraum von 1 bis 30 min, bevorzugt 2 bis 10 min, weiter bevorzugt 4 bis 8 min;d) Zugabe einer oder mehrerer Proteasen zu der Suspension, um eine wässrige Lösung von Kollagenpeptide zu erhalten; unde) Abtrennen der wässrigen Lösung von Kollagenpeptiden von den zerkleinerten Knochen, wobei das Verfahren weder eine Mazeration der Knochen mit einer Säure noch ein Äschern der Knochen mit einer Base umfasst, und wobei die in Schritt a) bereitgestellten Kochen keiner Mazeration und keinem Äschern unterzogen wurden.Die Erfindung betrifft ferner Kollagenpeptide, die nach diesem Verfahren hergestellt sind. The present invention relates to a method for producing collagen peptides from bones, comprising the following steps: a) providing vertebrate bones; b) mechanical comminution of the bones down to a particle size of less than 1,000 μm, preferably less than 500 μm, more preferably less than 300 µm, at a temperature of less than 70 ° C during the comminution; c) heating the comminuted bones in an aqueous suspension to a temperature of over 100 ° C, preferably over 120 ° C, more preferably over 130 ° C, for a period of 1 to 30 minutes, preferably 2 to 10 minutes, more preferably 4 to 8 minutes; d) adding one or more proteases to the suspension in order to obtain an aqueous solution of collagen peptides; and e) separating the aqueous solution of collagen peptides from the minced bones, the method comprising ...

Novel protein complexes

蛋白质与皂角苷或胆汁酸的复合物,含有该复合物的乳化剂,含有该复合物的乳化组合物,包括将该复合物混合的制备乳化组合物的方法,含有该复合物的面团改良剂,含有该复合物的面团,通过烘烤面团制备的面包,和包括烘烤该面团的制备面包的方法。

Protein cross-linking method

Complex of at least one vegetable protein and at least one milk protein

FIELD: food industry. SUBSTANCE: method for obtaining a complex of at least one vegetable protein and at least one milk protein involves obtaining a composition comprising at least one vegetable protein, obtaining a composition comprising at least one milk protein, and mixing the composition comprising at least one vegetable protein and the composition comprising at least one milk protein. Moreover, the method includes one or more identical or different processing stages that alter the conformation of proteins. Wherein the vegetable protein is represented by a protein obtained from legumes. Wherein before mixing the vegetable protein composition with the milk protein composition, the vegetable protein conformation is modified by lowering the pH to a value less than or equal to 4. Using the complex obtained as a functional agent in the preparation of food products is proposed as well. EFFECT: invention allows to improve the solubility and coagulation properties of vegetable and milk protein complexes. 13 cl, 1 dwg, 8 tbl, 5 ex С 2 2625962 ко РОССИЙСКАЯ ФЕДЕРАЦИЯ ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (19) РЦ (11) (50) МПК А23Г, 33/185 (2016.01) А23Г 33/19 (2016.01) А237 3/08 (2006.01) А237 3/10 (2006.01) А237 3/14 (2006.01) А23С 9/20 (2006.0Т) А23Г 29/00 (2016.01) А23Г 252 (2006.01) А23С 2300 (2006.0Т) А23Г 13/40 (2016.01) С 2 35 3630) ©2 хх < о А23Г 1700 (2016.01) А23С 1/44 (2006.01) А21Р 13/00 (2006.01) А23С 11/00 (2006.01) А23К 50/10 (2016.01) (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (21)(22) Заявка: 2015114790, 23.09.2013 (24) Дата начала отсчета срока действия патента: 23.09.2013 Дата регистрации: 20.07.2017 Приоритет(ы): (30) Конвенционный приоритет: 21.09.2012 ЕК 12 58903 (43) Дата публикации заявки: 10.11.2016 Бюл. № 31 (45) Опубликовано: 20.07.2017 Бюл. № 20 (85) Дата начала рассмотрения заявки РСТ на национальной фазе: 21.04.2015 (86) Заявка РСТ: ЕК 2013/052215 (23.09.2013) (87) Публикация заявки РСТ: УГО 2014/044990 (27.03.2014) Адрес для ...

Method of making a collagen membrane from porcine skin

Collagen membranes are formed from porcine rinds (i.e., pig skins) for us in a variety of applications and, most preferably, for wrapping food products, such as hams and the like. First, after removing skins from the porcine, the skins are promptly frozen. In later processing, the rinds are thawed and then enzymatically defatted. Then, a quick alkalinic hydrolyzation is performed on the rinds. Then, an acidic hydrolyzation is performed on the rinds. The rinds are then ground into a gel-like fluid mass. Finally, the fluid mass is extruded, sheeted and dried into a collagen membrane. The collagen membrane produced can be, in preferred embodiments, used for wrapping food products, such as hams.

Collagen membrane made from porcine skin

Collagen membranes are formed from porcine rinds (i.e., pig skins) for us in a variety of applications and, most preferably, for wrapping food products, such as hams and the like. First, after removing skins from the porcine, the skins are promptly frozen. In later processing, the rinds are thawed and then enzymatically defatted. Then, a quick alkalinic hydrolyzation is performed on the rinds. Then, an acidic hydrolyzation is performed on the rinds. The rinds are then ground into a gel-like fluid mass. Finally, the fluid mass is extruded, sheeted and dried into a collagen membrane. The collagen membrane produced can be, in preferred embodiments, used for wrapping food products, such as hams.

Novel protein complexes

A complex of a protein with a saponin or bile acid, an emulsifier comprising the complex, an emulsified composition comprising the complex, a process for preparing an emulsified composition which comprises mixing the complex, a dough improver comprising the complex, a dough comprising the complex, bread prepared by baking up the dough, and a process for preparing bread, which comprises baking up the dough.

Method for double dipping gelatin coated caplets and caplets thereafter

없음 none

Process for the production of highly polymerised gelatin

The invention relates to a process for the production of highly polymerised gelatin. The process comprises the addition of at least 0.1 unit of transglutaminase per gram of gelatin to a solution of gelatin having a concentration of 0.1 to 5 % by weight, the carrying out of an enzymatic reaction and the inactivation of the transglutaminase. The highly polymerised gelatin possesses a higher viscosity as well as a higher melting point and setting point. Applications especially to the manufacture of edible jelly, of edible sheets and of capsules for medicinal and cosmetic products.

Method of Manufacturing a Transparent Gelatin Shape Collagen Food Made with Tendon and Pettitoe of Cow

본 발명은 소의 힘줄 조직을 내부에 포함하는 젤라틴 형태의 콜라겐 식품의 제조방법에 관한 것이다. 본 발명에 따른 제조법은 1)소의 힘줄을 끓는 물에 90분간 끓인 다음, 2)15℃의 찬물에서 급냉 시킨 후, 3)상기 소의 힘줄에 붙어있는 육질을 떼어낸 후, 4)상기 소의 힘줄을 두께 5㎜, 폭 1㎝, 길이 10㎝형태로 자른다. 다른 한편으로는, 5)소의 발을 끓는 물에 한 시간 끓인 다음, 6)손으로 상기 소의 발에 붙어있는 껍질을 벗겨내고 지방을 떼어낸 다음, 7)상기 소의 발을 끓는 물에 다시 30분간 끓여서 남은 지방을 제거한 다음, 8)얇게 잘라진 상기 소의 힘줄, 껍질이 벗겨진 상기 소의 발, 그리고 물을 1:1:4의 부피비율로 섞은 다음, 캬라멜 몇 방울, 젤라틴 가루, 그리고 사과주스를 더한 다음, 9)상기 8)단계에서 준비된 혼합물을 3시간 동안 천천히 졸인 다음, 10)상기 혼합물을 틀에 넣고 가능한 빠른 속도로 냉각시킨 다음, 11)젤라틴 조직을 실온에서 4시간 동안 공기를 불어주면서 말린 다음, 12)젤라틴 조직을 원하는 크기로 자른다. 젤라틴, 콜라겐, 소의 힘줄, 소의 발 The present invention relates to a method for producing a collagen food in gelatin form containing the tendon tissue of cattle therein. Production method according to the present invention 1) boiled beef tendon in boiling water for 90 minutes, 2) quenched in cold water at 15 ℃, 3) peeled off the meat attached to the tendon of the cattle, 4) the tendon of the cattle Cut into 5mm thick, 1cm wide and 10cm long. On the other hand, 5) boil the bovine's feet for one hour in boiling water, 6) peel off the skin that is attached to the bovine's feet with your hands and remove the fat; Boil and remove the remaining fat. 9) Slowly boil the mixture prepared in step 8) for 3 hours, 10) put the mixture in the mold and cool it as fast as possible, 11) dry the gelatinous tissues with air at room temperature for 4 hours, 12) Cut the gelatinous tissue to the desired size. Gelatin, collagen, cattle tendon, cow's foot

BIOMATERIAL CAPABLE OF SUCCESSIVELY MAKING A TRANSITION SOLUTION / GEL AND A TRANSITION GEL / SOLUTION

GELATIN WITH IMPROVED PROPERTIES AND PROCESS FOR THE PREPARATION THEREOF BY FILMING WITH HYDROLYZED GELATIN

PROCESS FOR IMPROVING THE PROPERTIES OF GELATIN

L'invention concerne l'industrie de la gélatine. Selon le procédé de l'invention qui permet d'obtenir une gélatine facilement soluble dans l'eau froide, on traite une gélatine contenant de l'eau, par chauffage par induction par les micro-ondes, la gélatine de départ contenant plus de 8% d'eau, au moins 35 % de cette teneur en eau devant être éliminée au cours du traitement, et la gélatine traitée ne contenant pas plus de 16 % d'eau. Applications aux industries alimentaires, pharmaceutiques, photographiques, des adhésifs, etc.

GELATIN WITH IMPROVED PROPERTIES AND PROCESS FOR THE PREPARATION THEREOF BY WELDING WITH HYDROLYZED GELATIN

L'INVENTION FOURNIT UNE GELATINE AYANT SES PROPRIETES DE MOUILLABILITE ET DISPERSIBILITE DANS LES LIQUIDES AQUEUX FORTEMENT AMELIOREES QUELLE QUE SOIT LA TEMPERATURE, ET UNE MISE EN SOLUTION A CHAUD ACCELEREE, QUELLE QUE SOIT LA CONCENTRATION CONSTITUEE DE 90 A 99,9 EN POIDS D'UNE GELATINE DE BASE DE TOUTE ORIGINE, AYANT UNE FORCE EN GELEE DE 0 A 350GRAMMES (NORME BRITANNIQUE) ET UNE VISCOSITE DE 1 A 100MPA.S (NORME AMERICAINE), ET DE 0,1 A 10 EN POIDS D'UNE GELATINE HYDROLYSEE DE TOUTE ORIGINE D'UNE MASSE MOLECULAIRE MOYENNE EN POIDS DE 500 A 30000, LA GELATINE HYDROLYSEE ETANT SOUS FORME D'UNE PELLICULE ENTOURANT LES PARTICULES DE LA GELATINE DE BASE, AINSI QUE SON PROCEDE DE PREPARATION.

PROCESS FOR PRODUCING A COLLAGEN MEMBRANE FROM A PORK SKIN

Novel protein complexes

A complex of a protein with a saponin or bile acid, an emulsifier comprising the complex, an emulsified composition comprising the complex, a process for preparing an emulsified composition which comprises mixing the complex, a dough improver comprising the complex, a dough comprising the complex, bread prepared by baking up the dough, and a process for preparing bread, which comprises baking up the dough.

Shaped structures having a self-adherent coating of a water-insoluble ionizable salt of a collagen

Structures having a self-adherent coating of a water-insoluble, ionizable salt of collagen deposited thereon from an aqueous dispersion of the salt. The base material may be a solid mineral or organic shaped structure and includes, for example, mineral and organic fibers and fibrous and nonfibrous sheets and films.

Cross-linked protein gels and methods of making them

Enzymatically cross-linked protein gels and methods for preparing them are disclosed. The methods comprise adding a transglutaminase, such as factor XIII, to a composition of a temperature-sensitive gel-forming protein, such as gelatin or collagen, and incubating the composition and transglutaminase under gel-forming conditions. The resulting gels have superior strength and thermal stability, and can be used within a variety of medical and industrial applications.

Method of reconstituting meat products

A method is provided of reconstituting meat products which comprises mixing with a de-boned or separated meat (D or S meat), a fibrous collagen in order to distribute the added collagen substantially homogeneously throughout the D or S meat, removing occluded air and voids from the mixture and forming the mixture into discrete portions or a continuous extrusion by pressing the mixture through a restrictor. Normally between 1 and 10 % of fibrous collagen is incorporated in the reconstituted meat product.

Free-flowing gelatin composition

In order to provide a novel free-flowing gelatin composition, in particular for use as food precursor, which gelatin composition retains its flowability, in particular even at temperatures below 30°C, it is proposed that the free-flowing gelatin composition comprises an aqueous liquid, gelatin gel particles dispersed therein and/or dissolved gelatin hydrolysate and one or more sugar components, wherein the sum of the contents of gelatin, gelatin hydrolysate and sugar component(s) is selected such that the water activity (aw value) of the composition is less than or equal to 0.97.

Production from pigskin of consumable collagen membrane used for foodstuffs such as ham involves de-fatting, chemically depilating, acid hydrolyzing comminuting and extruding

Vorgeschlagen werden Kollagenmembranen, die aus Schweineschwarten gebildet werden, für die eine ganze Reihe von Verwendungszwecken und insbesondere zur Verpackung von Lebensmitteln wie Schinken und ähnlichem. Zuerst werden nach Enthäutung der Schweine die Häute rasch eingefroren. Bei der weiteren Verarbeitung werden die Schwarten aufgetaut und dann enzymatisch entfettet. Danach werden die Schwarten einer raschen alkalischen Hydrolyse unterzogen. Anschließend werden die Schwarten einer Säurehydrolyse unterworfen. Danach werden die Schwarten zu einer gelartigen flüssigen Masse zerkleinert. Schließlich wird diese extrudiert, zu Bahnen ausgewalzt und unter Bildung einer Kollagenmembran getrocknet. Diese kann, hergestellt entsprechend den bevorzugten Ausführungsformen, zur Verpackung von Lebensmitteln, wie z. B. von Schinken, verwendet werden.

Assembly of at least one vegetable protein and at least one dairy protein

Collagen peptide composition and food or beverage containing the same

An object of the present invention is to elucidate a collagen peptide composed of oligopeptides having ability to enter the blood higher than that of conventional collagen peptides and thus to provide a food or beverage mixed with the collagen peptide. The present invention provides a collagen peptide composition obtainable by digesting a collagen or gelatin with protease, which comprises 70% to 100% by weight of peptides with a molecular weight 500 or more to 3000 or less, less than 10% by weight of peptides with a molecular weight of less than 500, and less than 20% by weight of peptides with a molecular weight of more than 3000, based on the total weight of the composition, wherein the ratio of N-terminal glycine residues to total of the N-terminal amino acid residues of the peptides in the composition is 33 mol% or more to 65 mol% or less.

Growth inhibition of microorganisms by lactic acid bacteria.

La presente invención se relaciona con la inhibición del crecimiento de microorganismos por bacterias del ácido láctico. La presente invención también se relaciona con la reducción y/o tratamiento de infecciones patogénicas transmitidas por alimentos y/o infecciones hospitalarias. La presente invención también se relaciona con la inhibición de microorganismos de descomposición en productos alimenticios La presente invención además se relaciona con la modulación de la flora intestinal. La invención también se dirige al potencial inhibitorio de un suero obtenido a partir de bacterias del ácido láctico.

Production of bacitracin

Gelatin coated caplets and process for making same

Microfragmented ionic polysaccharide/protein complex dispersions

Microfragmented ionic polysaccharide/protein complex dispersions which are suitable for use as fat substitute compositions in food products such as ice cream, salad dressings, dips, spreads and sauces and methods for preparing such dispersions and food products.

Collagen preparations, process for their preparation and their use in human and veterinary medicine

Ready-to-eat, multi-component, multi-colored gels

Multi-component (e.g., multi-layered) and multi-colored gelled products, such as gelatin dessert gels, are prepared using water-soluble colorants and complexing agents for the colorants which will prevent the colorant from migrating within the gelled layer. The complexing agents are polyamino acids and protein materials which fluoresce with ANS.

PROCESS FOR PRODUCING HIGHLY POLYMERIZED GELATIN.

Non-woven fiber fabric

In order to provide a non-woven fiber fabric, in particular, in the form of a flat material or as part of a flat material which can be used as a biodegradable material in medicine, in particular, as an implant or carrier material for living cells (tissue engineering) but also a non-woven fiber fabric which can be used in food technology in a variety of applications, in particular, as a preliminary product for foods, a non-woven fiber fabric is provided containing fibers consisting of a gelatin material, wherein the thickness of the fibers is on average 1 to 500 μm and wherein the non-woven fiber fabric has a plurality of areas, at which two or more fibers merge into one another without any phase boundary.

Crustacean bait with selectable longevity

A bait cake for a crustacean trap, the bait cake comprising a mixture of animal collagen, water, gelatin, gelling agents, fish meal, and fish oil, molded and cured into a cylindrical cake; a method of preparation of a bait cake which preserves the attractiveness of the bait cake to crustaceans, and a method of attracting crustaceans to a trap using the bait cake of 5 the invention.

Dip coating of tablets: one end double dipped

Method of reconstituting meat products

A method is provided of reconstituting meat products which comprises mixing with a de-boned or separated meat (D or S meat), a fibrous collagen in order to distribute the added collagen substantially homogeneously throughout the D or S meat, removing occluded air and voids from the mixture and forming the mixture into discrete portions or a continuous extrusion by pressing the mixture through a restrictor. Normally between 1 and 10% of fibrous collagen is incorporated in the reconstituted meat product.

Process for producing gelatin from fish skin by optimisation of the extraction conditions

A method for producing gelatin from fish characterised by comprising: (a) cleaning of the fish skin; (b) washing of the skin with water; (c) treatment with a dilute alkali solution with constant stirring; (d) washing of the skin with water until the wash water has a pH in the range 6.8 to 7.2; (e) treatment with a dilute organic acid solution with constant stirring; (f) washing of the skins with water until the wash water has a pH in the range 6.8 to 7.2, and subsequent draining; (g) extraction of gelatin by mixing the skins in organic acid solution with a concentration of between 0.20% and 0.30% w/v, at a temperature of between 55 and 65°C, and for a time of between 260 and 340 minutes; (h) filtration to remove remnants of skin and impurities; (i) drying; and (j) grinding.

Gelatin dry product and gelatin pudding powder containing the same, as well as processes for producing the same

Assembly of at least one vegetable protein and at least one dairy protein

The present invention relates to a method for producing an assembly of at least one dairy protein and at least one vegetable protein. The invention also relates to the assembly that can be obtained by said method, as well as to the uses thereof, in particular in the food-processing field.

Low Calorie Food Products Having Smooth, Creamy, Organoleptic Characteristics

The present invention is directed to a method for preparing a low fat or substantially fat-free food product such as pourable dressings and viscous dressings. The method includes the steps of heating and repeatedly shearing at least two times an aqueous dispersion consisting of from about 3 to about 10 weight percent of microcrystalline cellulose and from about 90 to about 97 weight percent water. The shearing occurs in a high shear zone having a pressure drop of at least 12,000 psi and the shearing is sufficient to fragment the microcrystalline cellulose to submicron sized microcrystalline cellulose fragments. The microcrystalline cellulose fragments are reagglomerated under high shear conditions to produce an aqueous dispersion of porous, microreticulated microcrystalline particles having a void volume of at least about 25 volume percent, a mean particle size in the range of from about 5 to about 20 microns, and a particle size distribution such that at least about 75 weight percent of the particles have a maximum dimension of less than about 25 microns. The microreticulated microcrystalline cellulose dispersion is combined with from about 2 to about 33 weight percent of xanthan gum, based on the dry weight of the microreticulated microcrystalline cellulose dispersion. The xanthan stabilized microreticulated microcrystalline cellulose dispersion is then blended with additional food components to provide a low fat or fat-free food product. The food product has from about 0.25 to about 4 weight percent of dispersed microreticulated microcrystalline cellulose, from about 50 to about 99 weight percent of water, from about 1 to about 35 weight percent of carbohydrates, from about 0 to about 10 weight percent protein, and less than about 7 weight percent triglycerides.

Preparation Method for Calcium and Gelatine from Animal Bone

본 발명은 동물(어류 및 가축류)의 뼈를 이용하여 인체에 소화 흡수가 가능한 형태의 물질인 칼슘과 젤라틴의 제조방법에 관한 것이다. 현재 어류 및 축류는 많은 시간과 노력을 들여 생산하지만, 1차 가공 후 전체의 20-30%를 차지하는 뼈와 뼈에 붙은 살은 폐기 또는 동물사료로 처리함으로써 자원의 낭비 및 환경오염을 가중시키고 있는 실정이다. The present invention relates to a method for producing calcium and gelatin, which are substances in a form that can be digested and absorbed by the human body using bones of animals (fish and livestock). At present, fish and axial fish are produced with a great deal of time and effort, but after 20 days of primary processing, bones and bones that are attached to the bones are discarded or treated with animal feed, which adds to waste of resources and environmental pollution. It is true. 뼈에는 칼슘, 콜라겐, 인 등의 골다공증, 골연화를 방지하고 체액의 산성화를 방지하는 중요한 영양소를 포함하고 있다. 그러나 뼈는 섭취하기가 용이하지 않으며 섭취하더라도 뼈에 포함되어 있는 칼슘, 콜라겐 등은 인체에 흡수되지 않는다. Bone contains important nutrients that prevent osteoporosis and osteomalacia, such as calcium, collagen and phosphorus, and the acidification of body fluids. However, bone is not easy to ingest and calcium, collagen, etc. contained in the bone is not absorbed by the human body. 본 발명은 뼈를 고온고압 처리하여 연화시킴으로써 인체에 흡수될 수 있도록 하며, 이를 가능한 모든 음식물에 첨가하여 가공함으로써 현대인의 칼슘 부족에 의한 질병 발생을 예방하고, 자원을 재활용하여 고부가가치의 제품을 생산하는 것을 목적으로 한다. The present invention can be absorbed by the human body by softening the bones by high temperature and high pressure treatment, and by adding them to all possible foods to prevent the occurrence of diseases caused by calcium deficiency of modern people, recycling the resources to produce high value products It aims to do it.

Non-carbohydrate foaming compositions and methods of making the same

Heat-stable protein microparticles and no-shear process for producing same

Fat-like protein compositions for use in foods and cosmetics comprising a protein of gelatin and a water-soluble albumin, a carbohydrate, and a phospholipid wherein said gelatin, albumin, carbohydrate, and phospholipids are in the form of a water-insoluble complex coacervate, and processes for making the same. Preferred are compositions wherein some or all of the ingredients are optionally crosslinked.

Patent FR2012559A1

Fish gelatin compositions containing a hydrocolloid setting system

The invention concerns Gelatin compositions for the use in pharmaceutical, veterinary, food, cosmetic or other products like films for wrapping food, aspics or jellies, preferably for predosed formulations like soft or hard gelatin capsules wherein the gelatin used is of non-bovine and non-pig origin and preferably derived from fish, poultry or plant sources. Especially preferred are film compositions for hard gelatine capsules prepared from fish gelatin.

Fatty ingredient

The use of complex coacervates of two or more biopolymer materials, preferably at least one of these being gelatin, as a fat-replacing ingredient.

Collagen peptide composition and food and drink containing the same

Gelatin coated caplets and process for making same

Enzyme preparations for bonding and process for producing bonded and molded foods

Emulsion-containing gel composition, food containing emulsion-containing gel composition, and method for producing the same

Compositions comprising partly-hydrolized fish gelatin and use thereof

Process for producing collagen membrane from pigskin

A method of making an edible collagen membrane from porcine rinds for wrapping food products, said method comprising the steps of: freezing and thawing rind material, defatting rind material, acidic hydrolysation of rind material and grinding the resulting product into a gel-like mass. The gel is then extruded, sheeted and dried into a collagen membrane. A collagen membrane comprising an edible sheet containing primary collagen derived from porcine skin is also claimed.

Taste modifying method and bitter taste reducing method

Method of modifying type a gelatin and product thereof

Biomaterial capable of successively performing a solution/gel transition and then a gel/solution transition

The invention relates to a biomaterial which can successively carry out a solution/gel transition then a gel/solution transition with given kinetics, said biomaterial comprising at least one monomer which may form polymers, at least one enzyme which may decompose said polymers and, optionally, an enzyme which may form covalent bonds between said monomers. The invention further relates to a method for the production of said biomaterial.

Gelatin production

Gelatin, having high Bloom or gel strength in excess of 300, is extracted from fish, with high yield, by pre-treating collagen rich fish skins with a limewater (Ca(OH) 2 ) solution suspension with a concentration of between 19 gm of Ca(OH) 2 /liter of water/kg of tilapia fish skin to 100 gm Ca(OH) 2 /liter of water/kg of fish skin for a period of time between ten to sixty days and optimally between two to four weeks. For fish with higher percentage of fat content, a minimum concentration is at least 50 gm of Ca(OH) 2 /liter of water/kg of fish skin to avoid putrefaction. For fish with easily extractable gelatin, such as Nile perch, soaking time is from 3 to 10 days with a concentration of Ca(OH) 2 /liter of water of about 15 gm. At concentrations above 100 gm of Ca(OH) 2 /liter of water/kg of fish skin and/or treatment time periods in excess of four weeks, Bloom strength dramatically decreases. Acid treatment followed by additional limewater treatment restores Bloom strength lost by excessively long initial limewater treatment.

Binders containing transglutaminase and collagen, and methods for producing bound foods

METHOD FOR MANUFACTURING AN EDIBLE PRODUCT

Polydextrose and food additive mixture

A mixture of polydextrose and a food additive is claimed, the said mixture comprising: a solid, highly homogeneous, micro dispersed mixture comprising 70 to 99.99 % polydextrose and 0.01 to 30 % of a food additive capable of significantly improving the moisture absorption and mouthfeel characteristics of polydextrose, wherein said food additive is a polysaccharide, protein, hydrolyzed protein, alkali metal bicarbonate, water-soluble emulsifier, water-disbursable emulsifier or shellac. A method to produce such a mixture is to co-evaporate from water or alcohol the composition described.

Improvements in and relating to protein products

A process for producing collagen fibres comprises comminuting collagen containing tissues, drying the comminuting product and milling the dried material whilst maintaining the temperature sufficiently low to prevent substantial conversion of collagen to gelatin. A food product includes the step of adding collagen fibre or collagen fibre as produced by the method disclosed to protein products. Finely divided collagen fibre produced as disclosed or by other methods can be used in a pre-dusting system for protein products prior to the coating of the protein products. The invention is particularly useful for restructuring poorly textured meats, mechanically recovered meat products, offals, fish, fish products and other protein products to improve textural properties, water retention, fat retention, eating quality, juiciness, succulence, shape, size retention and protein content.

Process for encapsulating the flavor with colloid gel matrix

A stable liquid suspension of an encapsulated flavor oil, oleoresin or spice in a gel matrix is prepared by forming a gel matrix in an aqueous medium with high shear mixing of a colloidal gelling agent at a temperature above the freezing point of the aqueous medium and preferably below ambient temperature and dispersing and encapsulating the flavor oil, oleoresin or spice in the gel matrix during the formation of the gel matrix.

Method of making a collagen membrane from porcine skin

Collagen membranes are formed from porcine rinds (i.e., pig skins) for us in a variety of applications and, most preferably, for wrapping food products, such as hams and the like. First, after removing skins from the porcine, the skins are promptly frozen. In later processing, the rinds are thawed and then enzymatically defatted. Then, a quick alkalinic hydrolyzation is performed on the rinds. Then, an acidic hydrolyzation is performed on the rinds. The rinds are then ground into a gel-like fluid mass. Finally, the fluid mass is extruded, sheeted and dried into a collagen membrane. The collagen membrane produced can be, in preferred embodiments, used for wrapping food products, such as hams.

Liquid gelatin composition

Process for the production of gelatin of marine origin and the products so obtained.

本発明は、数個の製造段階の手段により、海洋性動物の皮膚、および筋膜および筋肉の残留物からゼラチンを製造する方法に関する。皮膚および／または結合組織を、冷塩化ナトリウム溶液中で強く振盪することにより洗浄した後、それらを希アルカリで希釈し、次いで中和し、水で洗浄する。有機酸での処理は基本的に重要であり、酢酸または乳酸の適用は高い流動学的特著うおよび収率のために興味深い。洗浄後、ゼラチンを水中に熱処理により抽出する。続く乾燥を、熱、噴霧または凍結乾燥により行なう。このタンパク質性物質に数種の成分を添加し、最終生成物またはゼラチンを形成する。

Agglomerated gelatin powder and method for the production thereof

Swimming bladder glue product and its making process

本发明涉及食品与加工工艺，特别是鱼鳔胶产品及制作工艺。其特征是制成的鱼鳔胶外观微黄透明，经制作工艺制成粉状，含水份少于10%，其粒度为80目-200目，包装成品；制作工艺是原料预处理，水洗，制胶，干燥，收胶，粉碎，真空包装成品。工艺先进，操作简便。食用后，便于人体消化吸收，提高产品的营养与药性功能。鱼鳔胶还可进一步制成片状或胶冻状或胶液状，有利于推广应用。

Method for improving gelling properties of protein

Process for crosslinking protein

A method for crosslinking protein comprises making an aqueous composition of a protein, sugar, a salt, and water, followed by heating the composition while maintaining the moisture content of the composition at a level of at least about 3 weight percent. The composition is made, and the heating carried out, so that the protein is crosslinked to a degree at which it is substantially water insoluble upon being placed in water at 100°C for at least 3 minutes. A crosslinked protein product comprises a protein crosslinked. to a degree that it is substantially water insoluble upon being placed in water at 100°C for at least 3 minutes, a sugar, a salt, and water.

Enzyme preparations for bonding and process for producing bonded and molded foods

Protein based emulsion containing either a saponin or a bile acid for use in bread preparation

Enzymatic hydrolysis process for collagen and proteinaceous resins and a clarification tank for collagen separation, and applications thereof.

Oppfinnelsen vedrører en fremgangsmåte for en enzymatisk hydrolyseprosess av kollagen og proteinholdige råstoffer, omfattende de følgende trinn: (1) at råstoffene hydrolyseres enzymatisk slik at tre følgende fraksjoner frembringes; (a) en fettholdig toppfraksjon, (b) en midtfraksjon omfattende vannløselige bestanddeler, deriblant vannløselige proteiner inkludert kollagen, og (c) en uløselig bunnfraksjon omfattende beinrester og uløselige proteiner; og (2) at (a), (b) og (c) separeres; og (3) at (b) videre fraksjoneres ved at (b) nedkjøles uten agitasjon til en temperatur i et tidsrom som er tilstrekkelig for å danne to fraksjoner; (d) en bunnfraksjon omfattende delvis eller helt stivnet kollagen, og (e) en flytende toppfraksjon omfattende de resterende vannløselige proteinene; og (4) (e) fjernes; og (5) (d) varmes opp til den blir flytende. Videre vedrører oppfinnelsen en hydrolysetank omfattende innløp for tilsetning av råvarer og utløp for produkter, en omdreibar røremekanisme, og en innrettning for varmeveksling omfattende en eller flere reverserbare skruer som er innrettet i utløp i bunnen av tanken. Videre vedrører oppfinnelsen en klaringstank for separasjon av kollagen, omfattende innløp for tilsetning av hydrolysat, og utløp for uttak av kollagen og de resterende komponenter, og et varmevekslingssystem som omfatter både varmekapper rundt tanken og vertikale varme/kjøle flater innvendig i tanken som eventuelt kan være bølgeformet for å øke flatearealet.

Collagen encased food products and method for preparing same

An improved collagen-coated food product comprises a shaped food substance encased in a coagulated collagen fibre dispersion which is acidified with an inorganic acid and set in a bath which is essentially ammonia free. This product is made by a process wherein a collagen fibre dispersion acidified with an inorganic acid is coextruded with the food product and set in a setting bath which is essentially ammonia free.

protein hydrolyzate and process for producing it

A invenção refere-se a um hidrolisado proteico e a um processo para produzir esse hidrolisado proteico. Em particular, a invenção se refere a um hidrolisado de colágeno e a um processo para produzir esse hidrolisado de colágeno. Além disso, a invenção se refere a uma aplicação em alimentos, alimentos para animais de estimação, cosméticos, farmacêuticos ou técnica que compreende o hidrolisado proteico da presente invenção e constituintes adicionais de alimentos, alimentos para animais de estimação, cosméticos, farmacêuticos ou técnicos. The invention relates to a protein hydrolyzate and a process for producing that protein hydrolyzate. In particular, the invention relates to a collagen hydrolyzate and a process for producing that collagen hydrolyzate. In addition, the invention relates to an application in food, pet food, cosmetics, pharmaceutical or technique comprising the protein hydrolyzate of the present invention and additional constituents of food, pet food, cosmetics, pharmaceutical or technical.

Biomaterial capable of continuously performing solution / gel transition and then gel / solution transition

Production of expanded products