WO2024107149A1 - Activated carbon milk - Google Patents
Activated carbon milk Download PDFInfo
- Publication number
- WO2024107149A1 WO2024107149A1 PCT/TR2023/051248 TR2023051248W WO2024107149A1 WO 2024107149 A1 WO2024107149 A1 WO 2024107149A1 TR 2023051248 W TR2023051248 W TR 2023051248W WO 2024107149 A1 WO2024107149 A1 WO 2024107149A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- milk
- activated carbon
- lactose
- people
- lactose intolerance
- Prior art date
Links
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 title claims abstract description 40
- 235000013336 milk Nutrition 0.000 title claims abstract description 34
- 239000008267 milk Substances 0.000 title claims abstract description 34
- 210000004080 milk Anatomy 0.000 title claims abstract description 34
- 229910052799 carbon Inorganic materials 0.000 claims description 2
- 235000013399 edible fruits Nutrition 0.000 claims 1
- 238000001914 filtration Methods 0.000 claims 1
- 235000013311 vegetables Nutrition 0.000 claims 1
- 201000010538 Lactose Intolerance Diseases 0.000 abstract description 11
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 8
- 239000008101 lactose Substances 0.000 description 6
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 4
- 229910001385 heavy metal Inorganic materials 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 239000003053 toxin Substances 0.000 description 4
- 231100000765 toxin Toxicity 0.000 description 4
- 108700012359 toxins Proteins 0.000 description 4
- VNWKTOKETHGBQD-UHFFFAOYSA-N methane Chemical compound C VNWKTOKETHGBQD-UHFFFAOYSA-N 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 108010059881 Lactase Proteins 0.000 description 2
- 108010005774 beta-Galactosidase Proteins 0.000 description 2
- 230000037180 bone health Effects 0.000 description 2
- 229910002092 carbon dioxide Inorganic materials 0.000 description 2
- 239000001569 carbon dioxide Substances 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 201000006549 dyspepsia Diseases 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 208000004998 Abdominal Pain Diseases 0.000 description 1
- 235000013162 Cocos nucifera Nutrition 0.000 description 1
- 244000060011 Cocos nucifera Species 0.000 description 1
- 241000723382 Corylus Species 0.000 description 1
- 235000007466 Corylus avellana Nutrition 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 208000007101 Muscle Cramp Diseases 0.000 description 1
- 206010028813 Nausea Diseases 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 239000003463 adsorbent Substances 0.000 description 1
- 208000026935 allergic disease Diseases 0.000 description 1
- 230000007815 allergy Effects 0.000 description 1
- 229910003481 amorphous carbon Inorganic materials 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000013522 chelant Substances 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000003245 coal Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000020627 health maintaining nutrition Nutrition 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 238000005065 mining Methods 0.000 description 1
- 230000008693 nausea Effects 0.000 description 1
- 239000003208 petroleum Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000035945 sensitivity Effects 0.000 description 1
- 235000021391 short chain fatty acids Nutrition 0.000 description 1
- 150000004666 short chain fatty acids Chemical class 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
- 239000002912 waste gas Substances 0.000 description 1
- 239000002351 wastewater Substances 0.000 description 1
- 238000004260 weight control Methods 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/14—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C2210/00—Physical treatment of dairy products
- A23C2210/20—Treatment using membranes, including sterile filtration
Definitions
- the invention is related to activated carbon milk, which can be consumed by people with lactose intolerance, has a longer shelf life and better nutritional properties.
- Activated carbon or amorphous carbon is an allotrope of the element carbon. It is a black organic substance in the form of a very fine powder that is exposed to heat and moisture in order to retain and trap the compounds that cause color and odor in the melts. It is obtained by various processes of materials such as wood, coal, hazelnuts and coconut. Its high internal surface area makes this substance attractive for use in industry as a good adsorbent. In the known technique, it has found a wide range of applications such as medicine, pharmacy, chemistry, petroleum, mining, nuclear, automobile, waste gas and water cleaning.
- lactose intolerance lactose allergy, lactose intolerance or lactose sensitivity.
- lactose intolerance The inability of the body to digest the lactose milk sugar found in milk, which is seen in lactase enzyme deficiency, is called lactose intolerance.
- Indigestible lactose is fermented and digested by bacteria in the small intestine and large intestine, causing the formation of short-chain fatty acids, hydrogen (H2), carbon dioxide (CO2) and methane gas (CH4).
- H2 hydrogen
- CO2 carbon dioxide
- CH4 methane gas
- Activated carbon also serves to bind (adsorb) toxins and heavy metals in the intestine. Therefore, activated carbon milk is also important for a healthy diet as it will help remove toxins and heavy metals from the body. The shelf life of milk is extended due to the binding of heavy metals and toxins in milk.
- the invention is related to activated carbon milk, which is formed by adding activated carbon to the milk obtained from milking animals. Since the activated carbon in the milk obtained with this method will chelate the lactose, a milk that people with lactose intolerance can consume without any problems is formed. Thus, people with lactose intolerance can consume milk comfortably without being deprived of the benefits of milk such as maintaining bone health, weight control and protection from diseases.
- the stages of obtaining activated carbon milk are as follows; before or after the milk is pasteurized, 0.001 -20 grams of activated carbon is added to 1 liter of milk. Afterwards, the activated carbon milk is passed through the milk filter. This process is applied two or three times. At least one of various flavors, fruits and vegetables can be added to milk before or after adding activated carbon.
- activated carbon chelates lactose in activated carbon milk, unlike milk in which activated carbon is not added.
- Activated carbon also extends the shelf life of milk and contributes to healthy nutrition, as it binds toxins and heavy metals in milk.
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
The invention is related to activated carbon milk, which can be consumed by people with lactose intolerance, has a longer shelf life and better nutritional properties.
Description
DESCRIPTION
ACTIVATED CARBON MILK
TECHNICAL FIELD
The invention is related to activated carbon milk, which can be consumed by people with lactose intolerance, has a longer shelf life and better nutritional properties.
PRIOR ART
Activated carbon or amorphous carbon is an allotrope of the element carbon. It is a black organic substance in the form of a very fine powder that is exposed to heat and moisture in order to retain and trap the compounds that cause color and odor in the melts. It is obtained by various processes of materials such as wood, coal, hazelnuts and coconut. Its high internal surface area makes this substance attractive for use in industry as a good adsorbent. In the known technique, it has found a wide range of applications such as medicine, pharmacy, chemistry, petroleum, mining, nuclear, automobile, waste gas and water cleaning.
People who do not have or secrete little lactase enzyme cannot adequately digest milk and dairy products, and this causes discomfort. This condition is known as lactose intolerance, lactose allergy, lactose intolerance or lactose sensitivity. The inability of the body to digest the lactose milk sugar found in milk, which is seen in lactase enzyme deficiency, is called lactose intolerance. Indigestible lactose is fermented and digested by bacteria in the small intestine and large intestine, causing the formation of short-chain fatty acids, hydrogen (H2), carbon dioxide (CO2) and methane gas (CH4). As a result, the gas produced by bacteria causes problems such as abdominal pain, cramps, feeling of tension in the abdomen, indigestion, nausea, vomiting and diarrhea in people who consume milk due to lactose intolerance.
People with lactose intolerance who consume milk may experience various indigestion complaints. Activated carbon also serves to bind (adsorb) toxins and heavy metals in the intestine. Therefore, activated carbon milk is also important for a healthy diet as it will help remove toxins and heavy metals from the body. The shelf life of milk is extended due to the binding of heavy metals and toxins in milk.
DETAILED DESCRIPTION OF THE INVENTION
The invention is related to activated carbon milk, which is formed by adding activated carbon to the milk obtained from milking animals. Since the activated carbon in the milk obtained with this method will chelate the lactose, a milk that people with lactose intolerance can consume without any problems is formed. Thus, people with lactose intolerance can consume milk comfortably without being deprived of the benefits of milk such as maintaining bone health, weight control and protection from diseases.
It has been stated that the most important factor why consumers prefer this product is health. Among these, the ability of people with lactose intolerance to benefit from milk and dairy products comes first, followed by protecting bone health and protecting against diseases.
The stages of obtaining activated carbon milk are as follows; before or after the milk is pasteurized, 0.001 -20 grams of activated carbon is added to 1 liter of milk. Afterwards, the activated carbon milk is passed through the milk filter. This process is applied two or three times. At least one of various flavors, fruits and vegetables can be added to milk before or after adding activated carbon.
In our invention, people with lactose intolerance can consume this milk without any problems, since activated carbon chelates lactose in activated carbon milk, unlike milk in which activated carbon is not added. Activated carbon also extends the shelf life of milk and contributes to healthy nutrition, as it binds toxins and heavy metals in milk.
Claims
CLAIMS ivated carbon milk and is characterized by;
- adding a maximum of 20 g of activated carbon to one liter of milk pasteurized or before it is pasteurized,
- filtering the milk through a milk filter,
- adding at least one flavoring, fruit or vegetable to the milk before or after straining.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| TR2022/017304 | 2022-11-16 | ||
| TR2022017304 | 2022-11-16 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2024107149A1 true WO2024107149A1 (en) | 2024-05-23 |
Family
ID=91085169
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/TR2023/051248 WO2024107149A1 (en) | 2022-11-16 | 2023-11-03 | Activated carbon milk |
Country Status (1)
| Country | Link |
|---|---|
| WO (1) | WO2024107149A1 (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011115116A (en) * | 2009-12-07 | 2011-06-16 | Katsumi Ajisaka | Efficient method for recovering mixture of milk oligosaccharides except lactose from animal milk as raw material |
| WO2020085517A1 (en) * | 2018-10-26 | 2020-04-30 | 株式会社明治 | Method for producing high-protein milk raw material |
| CN114468232A (en) * | 2020-11-12 | 2022-05-13 | 内蒙古蒙牛乳业（集团）股份有限公司 | Soybean milk treatment method, soy-based yoghourt and preparation method of soy-based yoghourt |
-
2023
- 2023-11-03 WO PCT/TR2023/051248 patent/WO2024107149A1/en unknown
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011115116A (en) * | 2009-12-07 | 2011-06-16 | Katsumi Ajisaka | Efficient method for recovering mixture of milk oligosaccharides except lactose from animal milk as raw material |
| WO2020085517A1 (en) * | 2018-10-26 | 2020-04-30 | 株式会社明治 | Method for producing high-protein milk raw material |
| CN114468232A (en) * | 2020-11-12 | 2022-05-13 | 内蒙古蒙牛乳业（集团）股份有限公司 | Soybean milk treatment method, soy-based yoghourt and preparation method of soy-based yoghourt |
Non-Patent Citations (2)
| Title |
|---|
| AKIN, N. ET AL.: "Teknolojik acidan siit ijriinlerinde laktoz doniigiimleri ve intoleransi", AKADEMIK GIDA, vol. 10, no. 4, 2012, pages 77 - 84 * |
| ZÜMRÜTDAL EMIN, ZARİFİ FARHAD, SÜNDÜZ YİĞİTTEKİN ESRA, İSTİFLİ ERMAN SALIH, ŞİMŞEK MERTOĞLU TUBA, TÜRÜT NEVIN, KIZILDAĞ Ö: "Effect of Activated Carbon in Yogurt Production", CUKUROVA UNIVERSITY, vol. 7, no. 1, pages 1 - 21, XP093083820, ISSN: 2458-8989, DOI: 10.28978/nesciences.1098648 * |
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