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US 2011/0256265 A1Published application
Targeting of active compounds to curd during cheese making
AssigneeDsm IP Assets B.V.
InventorsBen Rudolf De Haan, Andre Leonardus De Roos
Life of this patent
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Abstract
The present invention describes a hydrocolloid matrix in which an enzyme is entrapped. During the cheese making process this matrix can be added to milk. The enzymes are then mainly released from the matrix after that the separation of curd from the whey has taken place.
Claims11
A matrix comprising:
- a hydrocolloid;
- and
- an active compound in an amount from 0.01 to 20% w/w (based on dry matter of the matrix),
- wherein at least 40% (w/w) of the active compound will remain in the curd after the curd/whey separation step when the matrix is added to the milk in a cheese making process.
1 more element
A matrix comprising:
- a hydrocolloid;
- and
- an active compound in an amount from 0.01 to 20% w/w (based on dry matter of the matrix),
- wherein the matrix is in the form of particles and at least 50% of the matrix particles have a diameter of from 1 to 50 μm.
1 more element
Dependencies are inferred from the claim text.