METHOD FOR MODIFYING STRUCTURE OF LOW-ENERGY PRODUCT

The invention relates to a method for modifying and stabilizing the structure of acidified or non-acidified milk- or plant-based foodstuffs by means of a low-calcium ingredient and a cross-linking enzyme. The method is suitable for preparing acidified or non-acidified milk- or plant-based foodstuffs...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	MANNER, LIISA, RAJAKARI, KIRSI, MYLLAERINEN, PAEIVI
Format:	Patent
Sprache:	eng ; fre ; ger
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ENZYMES ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES MAKING THEREOF METALLURGY MICROBIOLOGY MILK OR CHEESE SUBSTITUTES MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	The invention relates to a method for modifying and stabilizing the structure of acidified or non-acidified milk- or plant-based foodstuffs by means of a low-calcium ingredient and a cross-linking enzyme. The method is suitable for preparing acidified or non-acidified milk- or plant-based foodstuffs, particularly low-fat and fat-free products.