A method of producing a dairy concentrate with free divalent cations protein aggregation
The invention relates to a method of producing a dairy concentrate, 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 3 - 25 wt.% of proteins, and wherein the ingredient composition has a cas...
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| creator | Kolodziejczyk, Eric Syrbe, Axel Bovetto, Lionel Schmitt, Christophe Vaghela, Madansinh Kreuss, Markus |
| description | The invention relates to a method of producing a dairy concentrate, 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 3 - 25 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°- 105°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 3 - 50 microns as measured by D(4,3) mean diameter. The invention also relates to a method with an ultra-high temperature treatment of the ingredient mix. Furthermore, the invention relates to a dairy concentrate comprising aggregated proteins comprising micellar casein and whey protein aggregates, wherein the product has a pH of 6.0 - 7.1, a concentration of 6 - 55 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 3 - 50 microns mean diameter D(4,3) as measured by laser diffraction. The divalent cations are preferably supplied by the addition of calcium chloride. |
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The invention also relates to a method with an ultra-high temperature treatment of the ingredient mix. Furthermore, the invention relates to a dairy concentrate comprising aggregated proteins comprising micellar casein and whey protein aggregates, wherein the product has a pH of 6.0 - 7.1, a concentration of 6 - 55 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 3 - 50 microns mean diameter D(4,3) as measured by laser diffraction. The divalent cations are preferably supplied by the addition of calcium chloride.</description><language>eng</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>2023</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=20230127&DB=EPODOC&CC=NZ&NR=753148A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,777,882,25545,76296</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20230127&DB=EPODOC&CC=NZ&NR=753148A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>Kolodziejczyk, Eric</creatorcontrib><creatorcontrib>Syrbe, Axel</creatorcontrib><creatorcontrib>Bovetto, Lionel</creatorcontrib><creatorcontrib>Schmitt, Christophe</creatorcontrib><creatorcontrib>Vaghela, Madansinh</creatorcontrib><creatorcontrib>Kreuss, Markus</creatorcontrib><title>A method of producing a dairy concentrate with free divalent cations protein aggregation</title><description>The invention relates to a method of producing a dairy concentrate, 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 3 - 25 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°- 105°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 3 - 50 microns as measured by D(4,3) mean diameter. The invention also relates to a method with an ultra-high temperature treatment of the ingredient mix. Furthermore, the invention relates to a dairy concentrate comprising aggregated proteins comprising micellar casein and whey protein aggregates, wherein the product has a pH of 6.0 - 7.1, a concentration of 6 - 55 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 3 - 50 microns mean diameter D(4,3) as measured by laser diffraction. 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The invention also relates to a method with an ultra-high temperature treatment of the ingredient mix. Furthermore, the invention relates to a dairy concentrate comprising aggregated proteins comprising micellar casein and whey protein aggregates, wherein the product has a pH of 6.0 - 7.1, a concentration of 6 - 55 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 3 - 50 microns mean diameter D(4,3) as measured by laser diffraction. The divalent cations are preferably supplied by the addition of calcium chloride.</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 a dairy concentrate with free divalent cations protein aggregation |
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