Microencapsulation Methods for Milk Protein Preservation

A whey protein granulate with enhanced water solubility through controlled particle size, uniformity, and powder composition. The granulate achieves superior water solubility by optimizing average particle size, uniformity, and the ratio of coarse to fine powder components. This specific composition enables the granulate to dissolve completely in water, eliminating the common problem of precipitated protein in powdered form. The optimized formulation ensures consistent and predictable solubility across different processing conditions, making it ideal for beverage and nutritional supplement applications.

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Encapsulation of bioactive compounds in milk fat globules and oleosomes for targeted delivery through food systems. The encapsulation method utilizes naturally occurring milk fat globules and oleosomes as carriers, where the bioactive compounds can diffuse into the carrier structures. The encapsulation process involves mixing the bioactive compound with the carrier fractions, allowing diffusion through the carrier structures, and then stabilizing the encapsulated compound. This approach enables precise control over the compound's distribution within the carrier system, with the ability to achieve high encapsulation efficiency and stability across different food matrices.

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A whey protein composition that digests slower and releases amino acids like leucine more gradually compared to regular whey protein. The composition contains a high ratio of e-casein (the slow-digesting casein fraction) to whey protein. It can be prepared by micronizing and concentrating milk to enrich e-casein, or by adding micronized e-casein to whey protein. The composition also contains polysaccharides like alginate or kappa carrageenan to further delay gastric emptying. The slow-digesting whey protein composition can be used in nutritional supplements, muscle builders, or dairy products to provide sustained amino acid release for applications like weight gain, muscle synthesis, and satiety.

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Biodegradable polymers made from milk proteins with specific properties for use in applications like biomedical implants, food packaging, and textiles. The polymers are made by polymerizing milk protein monomers, either native or recombinantly modified, in controlled ratios. The polymers can have desirable attributes like biocompatibility, biodegradability, and tailored mechanical properties. The ability to selectively modify and use specific milk protein monomers enables targeted control over polymer properties.

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Microvesicles isolated from natural milk that can be added to infant formulas to provide beneficial nutrients. The microvesicles include exosomes and fat globules derived from skim and fat fractions of milk. These microvesicles contain various miRNA molecules that can convey them into target cells and affect their biological functions. The microvesicles can be added to infant formulas to supplement them with beneficial nutrients.

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Extended release protein formulations comprising biodegradable polymer-coated protein microparticles for sustained protein delivery in aqueous environments. The microparticles contain a protein core and a biodegradable polymer cortex, with varying polymer thicknesses and compositions. The polymer cortex controls protein release kinetics through its hydrophobic properties, allowing for controlled degradation profiles that match specific therapeutic requirements. The microparticles can be formulated with multiple polymer types and varying polymer thicknesses to achieve optimal release characteristics.

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Microcapsule wall material and microcapsule for pharmaceutical applications, particularly for controlled release formulations. The wall material is prepared by pretreating milk protein concentrates (MPC) with ion exchange resins, acidifying agents, or chelating agents to enhance core material protection and embedding efficiency. The pretreatment process modifies the protein's properties to improve its stability and interaction with the microcapsule shell, enabling effective encapsulation of active pharmaceuticals.

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Denatured whey protein compositions containing caseinomacropeptides (CMP) that provide enhanced emulsifying properties without gel formation, while maintaining high protein content and milk flavor. The compositions contain CMP-rich solutions that denature to form soluble aggregates, which are then processed into microparticulate particles. This composition enables the production of acidified dairy products with improved texture and stability compared to traditional whey protein gels.

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Preparation of protein compositions containing protein hydrolysates for nutritional products, particularly emulsions, that enhance emulsion quality and stability. The method involves enzymatically modifying milk lecithin with phospholipase, followed by hydrolyzing the protein. This step enables the formation of stable emulsions in aqueous formulations by converting milk lecithin into free fatty acids and lysolecithin, which act to stabilize the emulsion. The phospholipase treatment is performed at a specific ratio to optimize emulsion stability.

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Protecting and delaying the oxidation of unsaturated fatty acids through milk protein microcapsules, a novel approach for preserving unsaturated fatty acids in food and pharmaceutical applications. The method employs milk protein as a microencapsulating material to encapsulate unsaturated fatty acids, while simultaneously protecting them from oxidation during storage. The encapsulated fatty acids retain their nutritional value and unsaturated state, while the protein matrix provides structural support and maintains the fatty acid's natural properties.

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