Hypoallergenic milk products and process of making
AssigneeImmunopath Profile, Inc.
InventorLeonard S. Girsh
Life of this patent
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Abstract
A hypoallergenic milk which has the flavor and smell of natural whole mammalian milk is disclosed herein. The hypoallergenic milk is made from the ultrafiltered permeate of cow's milk, whey, or other milk fraction. The permeate is substantially free of cow's milk protein and fat. The permeate is supplemented with hypoallergenic protein, and optionally fat, vitamins and minerals to meet the minimum daily nutritional requirements for milk.
Claims50
A hypoallergenic milk product comprising:
- (a) a permeate of milk substantially free of hyperallergenic protein prepared by filtration of milk through a filtration membrane which will only allow molecules with a molecular weight of less than or equal to about 5 kDa to pass therethrough, said permeate having been prepared without chemical treatment to denature or hydrolyze the protein contained therein prior to filtration;
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- (b) added amino acids, added polypeptides having a molecular weight of not more than about 1.5 kDa, or a combination thereof.
A hypoallergenic milk product comprising:
- (a) a whey permeate substantially free of hyperallergenic protein prepared by filtration of whey through a filtration membrane which will only allow molecules with a molecular weight of less than or equal to about 5 kDa to pass therethrough, said permeate having been prepared without chemical treatment to denature or hydrolyze the protein contained therein prior to filtration;
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- (b) an added hypoallergenic protein component selected from the group consisting of hypoallergenic protein, amino acids, polypeptides having a molecular weight of not more than about 1.5 kDa, or a combination thereof.
A process of making a hypoallergenic milk product comprising the steps of:
- (a) filtering milk through a filtration membrane in the absence of chemical treatment to denature or hydrolyze the protein contained therein, which filtration membrane will only allow molecules with a molecular weight less than or equal to about 5 kDa to pass therethrough;
- (b) collecting the permeate from the filtration step;
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- (c) supplementing the permeate with amino acids, polypeptides having a molecular weight of not more than about 1.5 kDa, or a combination thereof.
A process of making a hypoallergenic milk product comprising the steps of:
- (a) filtering whey through a filtration membrane in the absence of chemical treatment to denature or hydrolyze the protein contained therein, which filtration membrane will only allow molecules with a molecular weight less than or equal to about 5 kDa to pass therethrough;
- (b) collecting the permeate from the filtration step;
- and
- (c) supplementing the permeate with an added hypoallergenic protein component selected from the group consisting of hypoallergenic protein, amino acids, polypeptides having a molecular weight of not more than about 1.5 kDa, or a combination thereof.
A hypoallergenic milk product comprising:
- (a) a permeate substance free of hypoallegenic protein containing molecules therein having a molecular weight of about 5 kDa or less, said permeate being selected from the group consisting of milk permeate and whey permeate;
- and
- (b) at least 1% by weight of an additive selected from the group consisting of hypoallergenic protein, short chain polypeptides, amino acids and mixtures thereof.
A process for making a hypoallergenic milk product comprising:
- (a) separating milk or whey to isolate molecules having a molecular weight of about 5 kDa or less to product a permeate;
- (b) collecting said permeate;
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- (c) admixing an additive selected from the group consisting of hypoallergenic protein, amino acids, short chain polypeptides and mixtures thereof.
Dependencies are inferred from the claim text.