БАНАВАРА Даттатрея (US),АЛВИ Джон Д. (US),ГОНЗАЛЕС Хуан М. (US)
申请号：
RU2013134705/13
公开号：
RU2013134705A
申请日:
2011.12.09
申请国别(地区):
RU
年份:
2015
代理人:
摘要：
1. A method of obtaining a composition containing a source of fat or lipid, a protein source and heat-labile milk protein, comprising the following steps: a) obtaining a first composition containing a source of fat or lipid and a protein source, and exposing the first composition to a temperature of at least about 130 ° C； b) obtaining a second composition comprising a heat-labile milk protein； and c) combining the first composition with a second composition containing a heat-labile milk protein, to obtain a third composition containing a source of fat or lipids, a protein source and a heat-labile milk protein. The method according to claim 1, characterized in that the second composition and the third composition are not exposed to a temperature of about 80 ° C. The method according to claim 1, characterized in that the second composition is an aqueous solution containing water that has been prepared for food use. The method according to claim 2, characterized in that the water was prepared using reverse osmosis. The method according to claim 1, characterized in that the second composition was filtered through one or more filters prior to combining the second composition with the first composition. The method of claim 1, further comprising the step of aseptically packaging the third composition. The method according to claim 1, characterized in that the thermolabile milk protein is selected from the group consisting of lactoferrin, lactoferricin, TGF-β, lactoperoxidase, lactadherin and combinations thereof. The method according to claim 7, characterized in that lactoferrin is present in the third composition in an amount of at least 10 mg / 100 kcal. The method according to claim 5, characterized in that lactoferrin is present in the third composition in an amount of from 70 mg / 100 kcal to1. Способ получения композиции, содержащей источник жиров или липидов, источник белка и термолабильный белок молока, включающий следующие этапы:a) получение первой композиции, со
