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A METHOD OF PRODUCING A FOOD OR BEVERAGE PRODUCT WITH FREE DIVALENT CATIONS DAIRY AND PLANT PROTEIN AGGREGATION
专利权人:
NESTEC S.A.
发明人:
SCHMITT, Christophe,MARCHESINI, Giulia,WILDE, Sandra,KOLODZIEJCZYK, Eric,PHILIP, Coline
申请号:
WO2018EP64495
公开号:
WO2018220188(A1)
申请日:
2018.06.01
申请国别(地区):
世界知识产权组织国际局
年份:
2018
代理人:
摘要:
The invention relates to a method of producing a food or beverage product, comprising the steps of: providing an ingredient composition comprising micellar caseins, whey protein and plant protein having a pH of 5.9 – 7.1, preferably 6.2 – 6.8, and having a concentration of 1 to 15 wt. % of total proteins, and wherein the composition has a micellar casein to whey protein ratio of, 90/10 to 60/40 and a micellar caseins and whey protein to plant protein ratio of 80/20 to 20/80, adding divalent cations to provide a concentration of 2.0 - 10 mM free divalent cations in the ingredient composition and subsequently heat treating the ingredient composition to form agglomerated proteins comprising micellar casein, whey protein and plant proteins, the agglomerates having a size of 5 to 50 microns as measured by D(4,3) mean diameter as measured by laser diffraction. The invention also relates to a product obtained by this method.
来源网站:
中国工程科技知识中心
来源网址:
http://www.ckcest.cn/home/
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