John Charles Madsen;Henrik K. Frederiksen;Hans Burling
发明人:
Hans Burling,John Charles Madsen,Henrik K. Frederiksen
申请号：
US12504522
公开号：
US08182856B2
申请日:
2009.07.16
申请国别(地区):
US
年份:
2012
代理人:
摘要：
The present invention relates to methods for producing low fat spread emulsions stabilized with dairy proteins. The water phase is stabilized by heat denatured whey proteins at low calcium concentrations. After heat treatment pH of the water phase is adjusted to neutral or acid conditions. The present invention also relates to methods for producing a whey protein product that can be used as a stabilizing food ingredient.
