| Patent application number | Description | Published |
|---|
| 20100003394 | PROTEIN GEL FORMATION - The invention is directed to a method of forming a gel, to a gel obtainable by said method, to a heat treated native potato protease inhibitor, to the use of said protease inhibitor, and to a foodstuff comprising said gel or said protease inhibitor. The method comprises the subsequent steps of: providing a solution of native potato protease inhibitor isolate having an isoelectric point of more than 6.0 and a molecular weight of less than 35 kDa; subjecting the native potato protease inhibitor solution to a heat treatment to a temperature of 65-121° C. for at least 10 minutes, or an UHT treatment at temperatures above 121° C., at an ionic strength of less than 60 mM and a pH of less than 4.5 yielding a heat treated native potato protease inhibitor solution; and setting the ionic strength of the native potato protease inhibitor solution to more than 60 mM. | 01-07-2010 |
| 20100036090 | GLYCOALKALOID REMOVAL - The invention relates to a process for the removal of glycoalkaloids, in particular from process streams such as those encountered during isolation of proteins from potatoes. | 02-11-2010 |
| 20100040591 | NATIVE POTATO PROTEIN ISOLATES - The invention relates to a process for native potato protein isolation, to native potato protein isolates, to the use thereof, and to a food product comprising a native potato protein isolate. The invention provides a novel isolation process for obtaining highly pure native potato protein isolates having a glycoalkaloid concentration of less than 150 ppm. | 02-18-2010 |
| 20100105871 | GLYCOALKALOID REMOVAL - The invention relates to a process for the removal of glycoalkaloids, in particular from process streams such as those encountered during isolation of proteins from potatoes. | 04-29-2010 |
| 20100247710 | METHOD FOR PREPARING FOOD PRODUCT - The invention is directed to a method for preparing a fermented dough based food product, to a fermented dough based food product, to the use of native potato protein isolate, to a bread improver, and to a dough. The method of the invention comprises preparing a dough which dough comprises which dough comprises a native potato protein isolate, said native potato protein isolate having a protein content of 90% or more based on dry matter as determined from the weight of total Kjeldahl nitrogen multiplied by 6.25. The invention is also directed to a fermented dough based food product obtainable by said method. | 09-30-2010 |
| 20110217436 | ENHANCED BEER FOAMING - The invention is directed to a process for preparing beer or a beer-like beverage with enhanced foaming properties, to beer or a beer-like beverage, and to the use of a native potato protein isolate as foam stabilising agent. The process of the invention comprises adding a native potato protein isolate to the beer, wherein the native potato protein isolate has a protein content of 90% or more based on dry matter as determined from the weight of total Kjeldahl nitrogen multiplied by 6.25. | 09-08-2011 |
