A method of producing a food or beverage product with free divalent cations protein aggregation

The invention relates to a method of producing a food or beverage product, comprising the steps of: providing an ingredient composition comprising, micellar caseins and whey proteins and having a pH of 6.1 - 7.1 and a concentration of 1 - 15 wt.% of proteins, and wherein the ingredient composition h...

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Bibliographische Detailangaben
Hauptverfasser:	Bovetto, Lionel Jean René, Sharp, Michael Dennis, Syrbe, Axel, Vaghela, Madansinh Nathusinh, Schmitt, Christophe Joseph Etienne, Dave, Rajiv Indravadan, Kolodziejczyk, Eric Stanislas, Kreuss, Markus
Format:	Patent
Sprache:	eng
Schlagworte:	CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS HUMAN NECESSITIES ICE-CREAM MAKING THEREOF MILK OR CHEESE SUBSTITUTES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PREPARATION THEREOF PROTEIN COMPOSITIONS FOR FOODSTUFFS SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES WORKING-UP PROTEINS FOR FOODSTUFFS
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Beschreibung
Zusammenfassung:	The invention relates to a method of producing a food or beverage product, comprising the steps of: providing an ingredient composition comprising, micellar caseins and whey proteins and having a pH of 6.1 - 7.1 and a concentration of 1 - 15 wt.% of proteins, and wherein the ingredient composition has a casein to whey protein ratio of 90/10 - 60/40,adding 3 - 25 mM divalent cations to provide a concentration of 3 - 8 mM free divalent cations in the ingredient composition, homogenising the ingredient composition; and subsequently pasteurising and stirring the ingredient composition at a temperature of 80°- 100°C for a period of 0.5 - 3 min to form agglomerated proteins comprising caseins and beta-lactoglobulin from the whey proteins, the agglomerates having a size of 5 - 50 microns as measured by D