COMPOSITIONS AND NUTRITIONAL PRODUCTS WITH IMPROVED EMULSION STABILITY

• 收藏
• 分享

专利权人:

发明人:

BRAUN MARCEL

申请号：

IN10942/DELNP/2015

公开号：

IN2015DN10942A

申请日:

2015.11.30

申请国别(地区):

IN

年份:

2016

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/