WO2024107149A1 - Lait de charbon actif - Google Patents

Lait de charbon actif Download PDF

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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
Application number
PCT/TR2023/051248
Other languages
English (en)
Inventor
Emin ZUMRUTDAL
Guray KILINCCEKER
Sadik DINCER
Mine CURUK
Hakan Özkan
Erdal KUSVURAN
Original Assignee
Cukurova Universitesi Rektorlugu
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Cukurova Universitesi Rektorlugu filed Critical Cukurova Universitesi Rektorlugu
Publication of WO2024107149A1 publication Critical patent/WO2024107149A1/fr

Links

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

L'invention concerne du lait de charbon actif, qui peut être consommé par des personnes ayant une intolérance au lactose, a une durée de conservation plus longue et de meilleures propriétés nutritionnelles.
PCT/TR2023/051248 2022-11-16 2023-11-03 Lait de charbon actif WO2024107149A1 (fr)

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 (fr) 2024-05-23

Family

ID=91085169

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/TR2023/051248 WO2024107149A1 (fr) 2022-11-16 2023-11-03 Lait de charbon actif

Country Status (1)

Country Link
WO (1) WO2024107149A1 (fr)

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2011115116A (ja) * 2009-12-07 2011-06-16 Katsumi Ajisaka 動物のミルクを原料とした乳糖以外のミルクオリゴ糖混合物の効率的回収法
WO2020085517A1 (fr) * 2018-10-26 2020-04-30 株式会社明治 Procédé de production d'une matière première lactée à haute teneur en protéines
CN114468232A (zh) * 2020-11-12 2022-05-13 内蒙古蒙牛乳业（集团）股份有限公司 一种豆浆的处理方法、豆基酸奶及豆基酸奶的制备方法

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2011115116A (ja) * 2009-12-07 2011-06-16 Katsumi Ajisaka 動物のミルクを原料とした乳糖以外のミルクオリゴ糖混合物の効率的回収法
WO2020085517A1 (fr) * 2018-10-26 2020-04-30 株式会社明治 Procédé de production d'une matière première lactée à haute teneur en protéines
CN114468232A (zh) * 2020-11-12 2022-05-13 内蒙古蒙牛乳业（集团）股份有限公司 一种豆浆的处理方法、豆基酸奶及豆基酸奶的制备方法

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
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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