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%.

The invention relates to the field of protein-dense liquid nutritional compositions for use in the treatment and/or prevention of a condition linked to loss of muscle mass and/or strength. Provided is a heat-treated liquid high-protein composition comprising at least 10 g of protein per 100 ml of the composition, wherein at least 40 wt. % of the protein is micellar casein and at least 10 wt. % of the protein is hydrolysed whey protein having a degree of hydrolysation of at least 5%, and wherein the weight ratio of micellar casein to hydrolysed whey protein is in the range of 40:60 to 90:10, for use in any one or more of the following: a) preventing or reducing coagulation in the upper gastro-intestinal tract; b) increasing the rate of gastric emptying; c) enhancing protein digestion; d) increasing the blood serum concentration of free essential amino acids, preferably leucine, in a subject.

The present invention relates to a method of producing a protein hydrolysate comprising a step of enzymatic protein hydrolysis performed at high temperature.

The invention relates to the field of infant nutritional formulations, in particular to methods for providing a hypoallergenic nutritional composition based on cow's milk protein for infants who are at risk of developing cow's milk allergy (CMA). The method comprises the steps of: (i) providing a partial hydrolysate of the milk protein(s), obtained by subjecting a starting composition comprising one or more bovine milk protein(s) in an aqueous medium to an enzymatic treatment, (ii) clearing the partial hydrolysate from one or more components capable of RAGE-binding and/or having a basophil degranulation inducing capacity; (iii) optionally concentrating the cleared partial hydrolysate; and (iv) formulating the (concentrated) cleared partial hydrolysate into a nutritional composition for infants who are at risk of developing CMA.

Disclosed is a simplified method for producing a protein hydrolysate, the method having the advantages of decreasing costs associated with energy, materials, and space as compared to that of conventional methods. A protein hydrolysate/enzyme composition is also disclosed.

Methods of processing protein, methods of generating products with the processed protein, and products comprising and/or made with the processed protein. The methods of processing protein include hydrolyzing the protein with a proteolytic agent such as thermolysin to generate hydrolyzed peptides and, optionally, crosslinking the hydrolyzed peptides with a transglutaminase to generate crosslinked peptides. The methods reduce the allergenicity of allergenicity proteins such as -lactoglobulin and casein. The methods of generating products with the processed protein include methods of making foams, emulsions, and/or food products with the processed protein. The products comprising and/or made with the processed protein accordingly include foams, emulsions, and food products. The foams, emulsions, and food products have decreased allergenicity compared to corresponding products made with non-processed proteins.

Disclosed is a simplified method for producing a protein hydrolysate, the method having the advantages of decreasing costs associated with energy, materials, and space as compared to that of conventional methods. A protein hydrolysate/enzyme composition is also disclosed.

The present invention relates to a new whey protein hydrolysate having reduced allergenicity and retained immunogenicity. The new whey protein hydrolysate is also characterized by having a low amount of larger peptides. The invention furthermore relates to a method of preparing the new whey protein hydrolysates, uses of the new whey protein hydrolysates and food products comprising this new whey protein hydrolysate.

The present invention relates to a method for producing a whey protein hydrolysate, the method comprising subjecting a whey protein-containing starting material having (a) a lipid content of less than 1 mass % and/or (b) a lactose content of less than 1 mass % to hydrolysis treatment. According to the present invention, a whey protein hydrolysate having excellent flavor with reduced odor is produced by reducing the problems involving rough taste, bitterness, or an unpleasant odor caused by hydrolysis of whey proteins. It is also possible to produce a whey protein hydrolysate that is not easily discolored, and that is prevented from being degraded in quality during the production process and storage thereof.

A method for producing a fermented food composition by fermenting a food having a class-2 food allergen, includes: adding lactic acid bacteria having leucine aminopeptidase activity of 75 or more and 720 or less units, to a food having a class-2 food allergen, and fermenting the food while adjusting a pH of a mixture including the food to 4.0 or more and less than 8.5; and enzymatically treating the resulting mixture with a metalloprotease.