Production of Food Preparations containing Casein.
Year: 1897

page_text: PROVISIONAL SPECIFICATION.
The Production of Food Preparations containing Casein.
I, SYDNEY PITT, of Sutton, in the County of Surrey, Gentleman, do hereby
declare the nature of this invention (which has been communicated to me from
abroad by The Chemische Fabrik auf Actien, vorm. E. Schering, of 170, Muller-
strasse, Berlin, in the Empire of Germany,) to be as follows:-
According to the experiments of Salkowski, as also of Liebrecht and Rohmann,
casein free from fat may be assimilated to the best advantage in the human and
animal alimentary canal. The direct employment of casein as such has however
the disadvantage that it is not soluble and can only with difficulty be formed
into an emulsion with fluids. Again on cooking an aqueous casein emulsion,
the casein coagulates together into a compact stringy mass, which is with diffi-
culty digested. The same will of course take place when soup to which casein
has been added is boiled.
In order to avoid this, casein has been combined with ammonia or with soda
or lime.
The preparations in question are on the market under the names eucasin and
nutrose.
Such preparations are soluble in warm water and their aqueous solution may
be boiled without the casein being precipitated.
My correspondents have now discovered that if small quantities of the albu-
moses or peptones or the albumosates or peptonates are added to casein, there
results a casein preparation which may be boiled with water without a pasty
precipitation of casein taking place. Indeed by boiling an opalescent milk like
fluid is obtained.
If for example 1 part of albumose or albumosate be intimately mixed with
4 parts of casein a preparation is obtained with the foregoing properties.
Instead of albumose, of course and even preferably the meat peptones found
on the market consisting to a great part of albumose may be used, for example
Denaeyer, Kemmerich or Liebig's meat peptone, or also somatose, in general
all preparations containing albumose and peptone.
In place of casein, casein salts may also be used.
In order to produce such preparations containing casein one may also proceed
by precipitating a solution of casein in albumose or substances containing casein
with alcohol and separating the mother liquor by filtration from the precipitate
obtained. Casein salts may of course in this case also be used.
It has been found that such casein preparations are assimilated to the best
advantage.

page_text: The Production of Food Preparations containing Casein.
I, SYDNEY PITT, of Sutton, in the County of Surrey, Gentleman, do hereby
declare the nature of this invention (which has been communicated to me from
abroad by The Chemische Fabrik auf Actien, vorm. E. Schering, of 170, Muller-
strasse, Berlin, in the Empire of Germany,) and in what manner the same is to
be performed to be particularly described and ascertained in and by the following
statement:
- L
1
According to the experiments of Salkowski, as also of Liebrecht and Rohmann,
casein free from fat may be assimilated to the best advantage in the human and
animal alimentary canal. The direct employment of casein as such has however
the disadvantage that it is not soluble and can only with difficulty be formed
into an emulsion with fluids. Again on cooking an aqueous casein emulsion,
the casein coagulates together into a compact stringy mass, which is with diffi-
culty digested. The same will of course take place when soup to which casein
has been added is boiled.
In order to avoid this, casein has been combined with ammonia or with soda
or lime.
The preparations in question are on the market under the names eucasin and
nutrose.
Such preparations are soluble in warm water and their aqueous solution may
be boiled without the casein being precipitated.
My correspondents have now discovered that if small quantities of the albu-
moses or peptones or the albumosates or peptonates are added to casein, there
results a casein preparation which may be boiled with water without a pasty
precipitation of casein taking place. Indeed by boiling no cascin separates out,
but an opalescent milk like fluid is obtained which is easily assimilated into the
human gastric tract.
If for example 1 part of albumose or albumosate be intimately mixed with
4 parts of casein a preparation is obtained with the foregoing properties.
Instead of albumose, of course the meat peptones found on the market_con-
sisting to a great part of albumose may be used, for example Denaeyer, Kem-
merich or Liebig's meat peptone, or also somatose, in general all preparations
containing albumose and peptone. Also caseose or caseosates which may be
regarded as a kind of albumose or albumosates may be used in place of albumose.
Caseose is a product of conversion of casein. The caseose is obtained from casein
by hydrolyzing it, either by treating casein with steam under pressure, or by
artificially digesting it with trypsine and precipitating the caseose thus formed
by alcohol or other suitable reagents.
In place of casein, casein salts. may also be used.
In order to produce such preparations containing casein one may also proceed
by precipitating a solution of casein in albumose or substances containing casein
with alcohol and separating the mother liquor by filtration from the precipitate
obtained. Casein salts may of course in this case also be used.
It has been found that such casein preparations are assimilated to the best
advantage in the human system.
The aforesaid dry casein preparations, which are tasteless, may be mixed with
other food,, with, albuminates, albumens, prepared meals and the like. For
many purposes a small quantity of carbonate or bicarbonate of sodium may be
added to the said casein preparations.

page_text: Having now particularly described and ascertained the nature of my said
invention and in what manner the same is to be performed, I declare that what
I claim is:
1. Food preparations which consist of a mixture of casein or casein salts with
albumose, or albumosates, or albumose-like matters, or substances containing
albumose and peptone.
2. The production of food preparations containing casein substantially as
described.