COMPOSITIONS AND NUTRITIONAL PRODUCTS WITH INCREASED STABILITY OF EMULSION

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专利权人:

НЕСТЕК С.А. (CH)

发明人:

БРАУН Марсель (CH)

申请号：

RU2016102556

公开号：

RU2016102556A

申请日:

2014.06.27

申请国别(地区):

RU

年份:

2017

代理人:

摘要：

The present invention relates to a method of preparing a protein composition, comprising enzymatic modification of milk lecithin using phospholipase. This protein composition is then included in nutritional products to increase emulsion quality and heat stability of the final nutritional products.

来源网站：

中国工程科技知识中心

来源网址：

http://www.ckcest.cn/home/