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    • 3. 发明授权
      US5426219A Process for recovering organic acids 失效
    • Process for recovering organic acids
    • 回收有机酸的方法
    • US5426219A
    • 1995-06-20
    • US96939
    • 1993-07-26
    • William F. Lehnhardt , Robert V. Schanefelt , Lori L. Napier
    • William F. Lehnhardt , Robert V. Schanefelt , Lori L. Napier
    • C07B63/00 , C07C51/48 , C07C59/06 , C12P7/56 , C07C51/42
    • C12P7/56 , C07C51/48
    • An organic acid can be recovered from a fermentation broth by clarifying the broth to remove at least a substantial portion of the impurities therein, producing a clarified feed; acidulating the clarified feed by adding a quantity of a mineral acid effective to lower the pH of the feed to between about 1.0 and about 4.5, producing an acidulated feed which is substantially saturated with respect to at least one electrolyte selected from the group consisting of MHSO.sub.4, M.sub.2 SO.sub.4, M.sub.3 PO.sub.4, M.sub.2 HPO.sub.4, MH.sub.2 PO.sub.4, and MNO.sub.3, where M is selected from the group consisting of Na, NH.sub.4, and K; extracting the acidulated feed with an extraction mixture which includes (a) water, (b) a mineral acid, in a quantity effective to maintain the pH of the feed between about 1.0 and about 4.5, and (c) an oxygenated solvent which has limited miscibility with water and the acidulated feed, the oxygenated solvent having from 4 to 12 carbon atoms and having at least one functional group selected from the group consisting of hydroxyl, ester, keto, ether, carbonyl, and amido, with the extraction producing a solvent extract and a first raffinate; and back extracting the solvent extract with an aqueous liquid, thereby producing an organic acid-rich aqueous extract and an organic acid-depleted solvent raffinate.
    • 通过澄清肉汤以除去其中至少大部分杂质，从发酵液中回收有机酸，产生澄清的饲料; 通过添加一定量的无机酸来将澄清的进料酸化，将无机酸的有效量降低到约1.0至约4.5之间，产生酸化的进料，其相对于选自MHSO 4中的至少一种电解质基本饱和 ，M2SO4，M3PO4，M2HPO4，MH2PO4和MNO3，其中M选自Na，NH4和K; 用提取混合物萃取酸化的进料，该提取混合物包括（a）水，（b）无机酸，其量为有效地将进料的pH保持在约1.0至约4.5之间，和（c）含有限制的含氧溶剂 与水和酸化的原料的混溶性，含氧的溶剂具有4至12个碳原子并具有至少一个选自羟基，酯，酮，醚，羰基和酰氨基的官能团，萃取产生溶剂 提取物和第一残液; 并用水性液体反萃取溶剂提取物，从而产生富含有机酸的水提取物和有机酸贫溶剂残液。
    • 基本信息 添加关注 加入工作空间 PDF全文 PDF下载 全文下载 相似专利 双屏查看 权利要求书 说明书全文 Global Dossier Espacenet 法律信息 同族专利 专利引用
    • 4. 发明授权
      US5766439A Production and recovery of organic acids 失效
    • Production and recovery of organic acids
    • 生产和回收有机酸
    • US5766439A
    • 1998-06-16
    • US752803
    • 1996-11-20
    • Aharon M. Eyal , William F. Lehnhardt
    • Aharon M. Eyal , William F. Lehnhardt
    • C12P7/40 , C12P7/56 , C12P7/52 , C07C51/42 , C07C59/08 , C25B3/00
    • C12P7/56 , C12P7/40 , Y10S435/803
    • A process is described for producing organic acids such as lactic acid. The process includes the steps of producing lactic acid by fermentation, resulting in an aqueous fermentation broth containing lactic acid, and adding a calcium base, such as calcium carbonate, to the fermentation broth, thereby producing calcium lactate in the broth. Biomass is removed from the broth, thereby leaving an aqueous solution or dispersion of calcium lactate. The calcium lactate is reacted with a source of ammonium ions, such as ammonium carbonate, or a mixture of ammonia and carbon dioxide, thereby producing an ammonium lactate. Contaminating cations can be removed by ion exchange. The free lactic acid or a derivative thereof can be separated from the ammonium ions, preferably by salt-splitting electrodialysis.
    • 描述了用于生产有机酸如乳酸的方法。 该方法包括通过发酵生产乳酸的步骤，得到含有乳酸的含水发酵液，并向发酵液中加入钙碱如碳酸钙，从而在肉汤中产生乳酸钙。 从肉汤中除去生物质，从而留下乳酸钙的水溶液或分散体。 将乳酸钙与铵离子源如碳酸铵或氨和二氧化碳的混合物反应，从而产生乳酸铵。 污染的阳离子可以通过离子交换去除。 游离乳酸或其衍生物可以与铵离子分离，优选通过盐分解电渗析。
    • 基本信息 添加关注 加入工作空间 PDF全文 PDF下载 全文下载 相似专利 双屏查看 权利要求书 说明书全文 Global Dossier Espacenet 法律信息 同族专利 专利引用
    • 5. 发明授权
      US4349576A Soy isolate in meltable imitation cheese 失效
    • Soy isolate in meltable imitation cheese
    • 可溶性模仿奶酪中的大豆分离物
    • US4349576A
    • 1982-09-14
    • US220680
    • 1980-12-29
    • William F. Lehnhardt , Charles E. Streaty, Jr. , Walter C. Yackel, Jr. , Ho S. Yang , Daniel K. Tang
    • William F. Lehnhardt , Charles E. Streaty, Jr. , Walter C. Yackel, Jr. , Ho S. Yang , Daniel K. Tang
    • A23C20/00 , A23J1/14 , A23J3/14 , A23J3/16 , A23C19/055
    • A23J3/14 , A23C20/00 , A23J1/14 , A23J3/16
    • Vegetable proteins may be converted into isolates which are useful for preparing imitation cheese products. These unique isolates are characterized in general as: having an NSI of at least 90, having not been subjected to enzymatic or chemical hydrolysis, forming an insoluble gel when reconstituted in water at a 15% by weight protein isolate concentration and heated to 85.degree. C. for 30 minutes, and yielding a melt value of at least 15 cm.sup.2. The isolates are prepared under conditions which precondition the protein molecules so that they may be converted, upon heat treatment, into protein aggregates which simulate the hydrocolloidal attributes of caseinate. The heat treatment causes restructuring of the proteinaceous molecules into large molecular weight aggregates. Soy isolates prepared in accordance with this invention may be utilized to replace from about 20% to 60% or higher of the caseinate in an imitation cheese recipe without adversely affecting the melt characteristics of the imitation cheese product.
    • 蔬菜蛋白质可以转化成用于制备仿制奶酪产品的分离物。 这些独特的分离物的特征通常为：具有至少90的NSI，未进行酶促或化学水解，当以15重量％蛋白质分离物浓度在水中重构并加热至85℃时形成不溶性凝胶 30分钟，并产生至少15cm 2的熔融值。 分离物在预先调节蛋白质分子的条件下制备，使得它们可以在热处理时转化成蛋白质聚集体，其模拟酪蛋白酸盐的水解胶体属性。 热处理导致蛋白质分子重组成大分子量聚集体。 根据本发明制备的大豆分离物可以用于以模仿乳酪配方替代酪蛋白酸盐的约20％至60％或更高，而不会对模仿乳酪产品的熔体特性产生不利影响。
    • 基本信息 添加关注 加入工作空间 PDF全文 PDF下载 全文下载 相似专利 双屏查看 权利要求书 说明书全文 Global Dossier Espacenet 法律信息 同族专利 专利引用
    • 7. 发明授权
      US4409248A Heat-gelling and foam-stabilizing enzymatically modified vegetable isolates 失效
    • Heat-gelling and foam-stabilizing enzymatically modified vegetable isolates
    • 热凝胶和泡沫稳定酶改性植物分离物
    • US4409248A
    • 1983-10-11
    • US291671
    • 1981-08-10
    • William F. Lehnhardt , Frank T. Orthoefer
    • William F. Lehnhardt , Frank T. Orthoefer
    • A23J3/00 , A23J1/14 , A23J3/34 , C07K14/415 , C12P21/06
    • A23J1/14 , A23J3/346
    • By enzymatically modifying vegetable glycoprotein isolates with an acid proteinase such as pepsin, the glycoproteins may be converted to a vegetable isolate useful as an egg albumin replacement or whip-stabilizing agent. The enzymatic modification partially hydrolyzes the glycoproteins and compositionally alters the glycoprotein subunit and aggregate structure. The enzymatic alteration produces a glycoprotein aggregate comprised of a plurality of subunits having saliently different physical and functional properties from that of the vegetable protein precursor source materials. The enzymatically modified vegetable isolates are capable of forming firm, white, opaque heat-set gels similar to those of egg albumin. The enzymatically modified glycoproteins are compatible with salt-containing recipes and functionally useful over a broad pH range.
    • 通过用酸性蛋白酶如胃蛋白酶酶修饰植物糖蛋白分离物，糖蛋白可以转化成可用作卵清蛋白替代物或鞭状稳定剂的植物分离物。 酶修饰部分水解糖蛋白，并组氨酸改变糖蛋白亚基和聚集体结构。 酶促改变产生由多个具有与植物蛋白前体源材料的物理和功能特性具有显着不同的物理和功能性质的多个亚基组成的糖蛋白聚集体。 酶改性植物分离物能够形成与蛋清白蛋白相似的坚实，白色，不透明的热定型凝胶。 酶修饰的糖蛋白与含盐食谱相容，在广泛的pH范围内功能上有用。
    • 基本信息 添加关注 加入工作空间 PDF全文 PDF下载 全文下载 相似专利 双屏查看 权利要求书 说明书全文 Global Dossier Espacenet 法律信息 同族专利 专利引用
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