The present invention is directed to a heat sterilized composition comprising: a protein source in an amount of 5 to 20% by weight of the composition, said protein source comprising hydrolyzed protein; wherein the protein source has been treated in a continuous process with at least one endopeptidase, typically for a finite length of time. Furthermore, the invention concerns a heat sterilized high protein composition having low viscosity and being devoid of bitterness, comprising hydrolyzed heat sensitive protein source having a degree of protein hydrolysis in NPN/TN of 20 to 50% and at least one heat inactivated endopeptidase. The present invention is furthermore directed to a continuous process for preparing a heat sterilized composition which comprises a protein source containing hydrolyzed protein, the process comprising the following steps: (i) Providing an aqueous solution of a protein source; (ii) Performing a continuous hydrolysis step wherein the aqueous solution of a protein source is treated with at least one endopeptidase by heating at 40 to 90 C. and for a finite length of time of 2 to 20 minutes; (iii) heat inactivation of the endopeptidase. The invention also concerns a method of controlling viscosity and preventing bitter taste of a heat sterilized high protein composition, the method comprising providing an aqueous solution of a protein source and continuously hydrolyzing the aqueous solution of a protein source with at least one endopeptidase prior to heat inactivation of the said endopeptidase. Finally, the invention concerns the use of hydrolyzed protein prepared in a continuous process as described herein by treatment with at least one endopeptidase for a finite length of time, for preparing a heat sterilized composition and/or for controlling the viscosity of a liquid composition, wherein the composition comprises 5 to 20 weight % total protein. The invention also concerns medical uses and treatments applying or using the inventive heat sterilized composition.

The present invention is directed to a heat sterilized composition comprising: a protein source in an amount of 5 to 20% by weight of the composition, said protein source comprising hydrolyzed protein; wherein the protein source has been treated in a continuous process with at least one endopeptidase, typically for a finite length of time. Furthermore, the invention concerns a heat sterilized high protein composition having low viscosity and being devoid of bitterness, comprising hydrolyzed heat sensitive protein source having a degree of protein hydrolysis in NPN/TN of 20 to 50% and at least one heat inactivated endopeptidase. The present invention is furthermore directed to a continuous process for preparing a heat sterilized composition which comprises a protein source containing hydrolyzed protein, the process comprising the following steps: (i) Providing an aqueous solution of a protein source; (ii) Performing a continuous hydrolysis step wherein the aqueous solution of a protein source is treated with at least one endopeptidase by heating at 40 to 90 C. and for a finite length of time of 2 to 20 minutes; (iii) heat inactivation of the endopeptidase. The invention also concerns a method of controlling viscosity and preventing bitter taste of a heat sterilized high protein composition, the method comprising providing an aqueous solution of a protein source and continuously hydrolyzing the aqueous solution of a protein source with at least one endopeptidase prior to heat inactivation of the said endopeptidase. Finally, the invention concerns the use of hydrolyzed protein prepared in a continuous process as described herein by treatment with at least one endopeptidase for a finite length of time, for preparing a heat sterilized composition and/or for controlling the viscosity of a liquid composition, wherein the composition comprises 5 to 20 weight % total protein. The invention also concerns medical uses and treatments applying or using the inventive heat sterilized composition.

A composition including protein hydrolysates derived from milk is obtained by the treatment of enzymes derived from microorganisms. A trypsin-like enzyme and a chymotrypsin-like enzyme are used. The composition is in particular intended for inducing tolerance in infants with the effect of modulating the potential occurrence of allergies later in life. The composition can also be used in sick adult patients. Preferably the composition is an infant formula, infant follow-up formula, growing-up milk or baby food or an enteral complete nutritional composition.

The present disclosure relates to a method of producing lactic acid bacteria dual-coated with protein and polysaccharide by using a protein hydrolysate, and lactic acid bacteria having a dual coating, produced by the method. The lactic acid bacteria having a dual coating of protein and polysaccharide, produced according to the present disclosure, have very excellent dry-freezing viability, acid resistance and bile resistance. Accordingly, the lactic acid bacteria having a dual coating of protein and polysaccharide according to the present disclosure will be very useful for the production of fermented milk, processed milk, fermented soy products, processed foods, functional beverages, functional foods, common foods, etc.

A process for preparing a milk protein hydrolysate comprising hydrolysing a milk-based proteinaceous material with a microbial alkaline serine protease in combination with bromelain, a protease from Aspergillus and a protease from Bacillus.

The disclosure is related generally to methods for testing mammary fluid (including milk) to establish or confirm the identity of the donor of the mammary fluid. Such methods are useful in the milk-bank business to improve safety.

Use of a protein hydrolysate for the preparation of baked goods, preferably cakes, particularly fat free cakes, wherein the molecular weight of the protein hydrolysate is between 600 and 2400 Da and the solubility of the protein hydrolysate is at least 85%.

A method of producing a protein phospholipid complex from a crustacean catch including protein is claimed where hydrolysis occurs without substantially denaturing the protein from the crustacean catch. A method of producing a stable protein phospholipid emulsion from a crustacean catch is also claimed. A method of producing crustacean oil is claimed where the oil is separated from the hydrolyzed crustacean catch. Other methods of producing a protein phospholipid complex are claimed which relate to not removing the shell, removing the shell, and removing then adding back the shell to form the protein phospholipid complex.

The present invention discloses a method for efficiently and mildly reducing ovalbumin allergenicity. The present invention promotes the exposure of the ovalbumin allergenic site to the molecular surface by repeated freezing and thawing pretreatment, and combines transglycosylase and trypsinase for synergistic treatment to reduce the ovalbumin sugar chain and epitope to achieve the purpose of significantly reducing the allergenicity of ovalbumin and egg foods. Compared with other traditional methods such as high temperature and high pressure and other physical means to reduce egg allergenicity, the method significantly improves the specificity and effectiveness of egg desensitization, and minimizes the damage to the nutrition and quality of egg proteins, and is an efficient and mild egg desensitization method. The method has the prospects of being applied to the industrial development of low-allergenicity egg products.

The present disclosure relates to an additive for treating beverages made from plant musts, particularly wine, beer, cider or fruit juices, and more particularly for improving the quality of such beverages, namely, for example, protein stability and for avoiding the cloudiness of such beverages. In its broadest application, such an additive includes a cysteine protease and a cofactor.