A METHOD OF PRODUCING AN ICE CREAM 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...
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creator | BOVETTO, Lionel, Jean, René KREUSS, Markus KOLODZIEJCZYK, Eric, Stanislas SCHMITT, Christophe, Joseph, Etienne SHARP, Michael, Dennis SYRBE, Axel DAVE, Rajiv, Indravadan VAGHELA, Madansinh, Nathusinh |
description | 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(4,3) mean diameter. The invention relates also to a food or beverage product comprising aggregated proteins comprising micellar casein and whey protein aggregates, wherein the product has a pH of 6.1 - 7.1, a concentration of 6 - 40 wt. % milk solids, a casein to whey protein ratio of 90/10 - 60/40, and a concentration of 3 - 8 mM free divalent cations, and wherein the agglomerates having a size of 5 - 50 microns mean diameter D(4,3) as measured by laser diffraction. |
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The invention relates also to a food or beverage product comprising aggregated proteins comprising micellar casein and whey protein aggregates, wherein the product has a pH of 6.1 - 7.1, a concentration of 6 - 40 wt. % milk solids, a casein to whey protein ratio of 90/10 - 60/40, and a concentration of 3 - 8 mM free divalent cations, and wherein the agglomerates having a size of 5 - 50 microns mean diameter D(4,3) as measured by laser diffraction.</description><language>eng ; fre ; ger</language><subject>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</subject><creationdate>2024</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20241009&DB=EPODOC&CC=EP&NR=3554249B1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76290</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20241009&DB=EPODOC&CC=EP&NR=3554249B1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>BOVETTO, Lionel, Jean, René</creatorcontrib><creatorcontrib>KREUSS, Markus</creatorcontrib><creatorcontrib>KOLODZIEJCZYK, Eric, Stanislas</creatorcontrib><creatorcontrib>SCHMITT, Christophe, Joseph, Etienne</creatorcontrib><creatorcontrib>SHARP, Michael, Dennis</creatorcontrib><creatorcontrib>SYRBE, Axel</creatorcontrib><creatorcontrib>DAVE, Rajiv, Indravadan</creatorcontrib><creatorcontrib>VAGHELA, Madansinh, Nathusinh</creatorcontrib><title>A METHOD OF PRODUCING AN ICE CREAM PRODUCT WITH FREE DIVALENT CATIONS PROTEIN AGGREGATION</title><description>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(4,3) mean diameter. The invention relates also to a food or beverage product comprising aggregated proteins comprising micellar casein and whey protein aggregates, wherein the product has a pH of 6.1 - 7.1, a concentration of 6 - 40 wt. % milk solids, a casein to whey protein ratio of 90/10 - 60/40, and a concentration of 3 - 8 mM free divalent cations, and wherein the agglomerates having a size of 5 - 50 microns mean diameter D(4,3) as measured by laser diffraction.</description><subject>CHEWING GUM</subject><subject>COCOA</subject><subject>COCOA PRODUCTS, e.g. CHOCOLATE</subject><subject>CONFECTIONERY</subject><subject>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</subject><subject>FOODS OR FOODSTUFFS</subject><subject>HUMAN NECESSITIES</subject><subject>ICE-CREAM</subject><subject>MAKING THEREOF</subject><subject>MILK OR CHEESE SUBSTITUTES</subject><subject>PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS</subject><subject>PREPARATION THEREOF</subject><subject>PROTEIN COMPOSITIONS FOR FOODSTUFFS</subject><subject>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>WORKING-UP PROTEINS FOR FOODSTUFFS</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2024</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqNyrEKwjAURuEuDqK-w_8CDtp2cIzJTXLBJiVeFadSJE6ihfr-iNIHcDrwcebFVaEh8dEgWrQpmpPm4KACWBN0ItVMLLiweNhEBMNndaAg0Eo4huN3EeIA5Vwi98NlMbv3jzGvpi4KWBLt13l4dXkc-lt-5ndHbVnX1bba7TflH8sHfGMwxA</recordid><startdate>20241009</startdate><enddate>20241009</enddate><creator>BOVETTO, Lionel, Jean, René</creator><creator>KREUSS, Markus</creator><creator>KOLODZIEJCZYK, Eric, Stanislas</creator><creator>SCHMITT, Christophe, Joseph, Etienne</creator><creator>SHARP, Michael, Dennis</creator><creator>SYRBE, Axel</creator><creator>DAVE, Rajiv, Indravadan</creator><creator>VAGHELA, Madansinh, Nathusinh</creator><scope>EVB</scope></search><sort><creationdate>20241009</creationdate><title>A METHOD OF PRODUCING AN ICE CREAM PRODUCT WITH FREE DIVALENT CATIONS PROTEIN AGGREGATION</title><author>BOVETTO, Lionel, Jean, René ; KREUSS, Markus ; KOLODZIEJCZYK, Eric, Stanislas ; SCHMITT, Christophe, Joseph, Etienne ; SHARP, Michael, Dennis ; SYRBE, Axel ; DAVE, Rajiv, Indravadan ; VAGHELA, Madansinh, Nathusinh</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_EP3554249B13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre ; ger</language><creationdate>2024</creationdate><topic>CHEWING GUM</topic><topic>COCOA</topic><topic>COCOA PRODUCTS, e.g. CHOCOLATE</topic><topic>CONFECTIONERY</topic><topic>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</topic><topic>FOODS OR FOODSTUFFS</topic><topic>HUMAN NECESSITIES</topic><topic>ICE-CREAM</topic><topic>MAKING THEREOF</topic><topic>MILK OR CHEESE SUBSTITUTES</topic><topic>PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS</topic><topic>PREPARATION THEREOF</topic><topic>PROTEIN COMPOSITIONS FOR FOODSTUFFS</topic><topic>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>WORKING-UP PROTEINS FOR FOODSTUFFS</topic><toplevel>online_resources</toplevel><creatorcontrib>BOVETTO, Lionel, Jean, René</creatorcontrib><creatorcontrib>KREUSS, Markus</creatorcontrib><creatorcontrib>KOLODZIEJCZYK, Eric, Stanislas</creatorcontrib><creatorcontrib>SCHMITT, Christophe, Joseph, Etienne</creatorcontrib><creatorcontrib>SHARP, Michael, Dennis</creatorcontrib><creatorcontrib>SYRBE, Axel</creatorcontrib><creatorcontrib>DAVE, Rajiv, Indravadan</creatorcontrib><creatorcontrib>VAGHELA, Madansinh, Nathusinh</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>BOVETTO, Lionel, Jean, René</au><au>KREUSS, Markus</au><au>KOLODZIEJCZYK, Eric, Stanislas</au><au>SCHMITT, Christophe, Joseph, Etienne</au><au>SHARP, Michael, Dennis</au><au>SYRBE, Axel</au><au>DAVE, Rajiv, Indravadan</au><au>VAGHELA, Madansinh, Nathusinh</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>A METHOD OF PRODUCING AN ICE CREAM PRODUCT WITH FREE DIVALENT CATIONS PROTEIN AGGREGATION</title><date>2024-10-09</date><risdate>2024</risdate><abstract>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(4,3) mean diameter. The invention relates also to a food or beverage product comprising aggregated proteins comprising micellar casein and whey protein aggregates, wherein the product has a pH of 6.1 - 7.1, a concentration of 6 - 40 wt. % milk solids, a casein to whey protein ratio of 90/10 - 60/40, and a concentration of 3 - 8 mM free divalent cations, and wherein the agglomerates having a size of 5 - 50 microns mean diameter D(4,3) as measured by laser diffraction.</abstract><oa>free_for_read</oa></addata></record> |
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subjects | 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 |
title | A METHOD OF PRODUCING AN ICE CREAM PRODUCT WITH FREE DIVALENT CATIONS PROTEIN AGGREGATION |
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