Dispersion comprising protein particles, food product comprising such dispersion and use of such dispersion

D. Saglam (Inventor), P. Venema (Inventor), R.J. de Vries (Inventor), E. van der Linden (Inventor)

Research output: PatentOther research output

Abstract

The invention relates to an edible dispersion comprising 10-63 vol.% aggregated protein particles in an aqueous phase comprising 0.05 to 5 wt% gum arabic, said aggregated protein particles comprising 5 to 70 wt% of protein and having an average diameter in the range of 0.1 to 20 µm. The invention further relates to a food product comprising such dispersion, to the use of such dispersion for increasing the protein content of a food product, and to use of gum arabic for improving stability of a dispersion of protein particles in an aqueous phase.
LanguageEnglish
Patent numberWO2013095131
Priority date21/12/11
Publication statusPublished - 23 Jun 2013

Fingerprint

Gum Arabic
Patents and inventions
Proteins

Cite this

@misc{cc23b432c5884d628fc9aa1412fd1007,
title = "Dispersion comprising protein particles, food product comprising such dispersion and use of such dispersion",
abstract = "The invention relates to an edible dispersion comprising 10-63 vol.{\%} aggregated protein particles in an aqueous phase comprising 0.05 to 5 wt{\%} gum arabic, said aggregated protein particles comprising 5 to 70 wt{\%} of protein and having an average diameter in the range of 0.1 to 20 µm. The invention further relates to a food product comprising such dispersion, to the use of such dispersion for increasing the protein content of a food product, and to use of gum arabic for improving stability of a dispersion of protein particles in an aqueous phase.",
author = "D. Saglam and P. Venema and {de Vries}, R.J. and {van der Linden}, E.",
year = "2013",
month = "6",
day = "23",
language = "English",
type = "Patent",
note = "WO2013095131",

}

TY - PAT

T1 - Dispersion comprising protein particles, food product comprising such dispersion and use of such dispersion

AU - Saglam, D.

AU - Venema, P.

AU - de Vries, R.J.

AU - van der Linden, E.

PY - 2013/6/23

Y1 - 2013/6/23

N2 - The invention relates to an edible dispersion comprising 10-63 vol.% aggregated protein particles in an aqueous phase comprising 0.05 to 5 wt% gum arabic, said aggregated protein particles comprising 5 to 70 wt% of protein and having an average diameter in the range of 0.1 to 20 µm. The invention further relates to a food product comprising such dispersion, to the use of such dispersion for increasing the protein content of a food product, and to use of gum arabic for improving stability of a dispersion of protein particles in an aqueous phase.

AB - The invention relates to an edible dispersion comprising 10-63 vol.% aggregated protein particles in an aqueous phase comprising 0.05 to 5 wt% gum arabic, said aggregated protein particles comprising 5 to 70 wt% of protein and having an average diameter in the range of 0.1 to 20 µm. The invention further relates to a food product comprising such dispersion, to the use of such dispersion for increasing the protein content of a food product, and to use of gum arabic for improving stability of a dispersion of protein particles in an aqueous phase.

M3 - Patent

M1 - WO2013095131

ER -