AXEL SYRBE,CHRISTOPHE JOSEPH ETIENNE SCHMITT,ERIC STANISLAS KOLODZIEJCZYK,LIONEL JEAN RENÉ BOVETTO,MADANSINH NATHUSINH VAGHELA,MARKUS KREUSS,MICHAEL DENNIS SHARP,RAJIV INDRAVADAN DAVE
申请号：
BR112019010075
公开号：
BR112019010075A2
申请日:
2017.12.18
申请国别(地区):
BR
年份:
2019
代理人:
摘要：
The present invention relates to a method for 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 to 7, 1 and a concentration of 1 to 15% by weight of proteins, and with the composition of ingredients having a ratio of casein to whey protein of 90/10 to 60/40, add 3 to 25 mm of free divalent cations to provide a concentration of 3 to 8 mm free divalent cations in the ingredient composition, homogenize the ingredient composition, and subsequently pasteurize and mix the ingredient composition at a temperature of 80 ° C to 100 ° C for a 0.5 to 3 minute period to form protein clumps comprising caseins and beta-lactoglobulin from whey proteins, the clumps having a size of 5 to 50 microns as measured by diameter ro mean d (4.3). The invention also relates to a food or beverage product comprising protein aggregates comprising micellar casein and whey protein aggregates, the product having a pH of 6.1 to 7.1, a concentration of 6 40% by weight of milk solids, a casein to whey protein ratio of 90/10 to 60/40, and a concentration of 3 to 8 mm free divalent cations, and the agglomerates have an average diameter size d (4.3) of 5 to 50 microns as measured by laser diffraction.a presente invenção refere-se a um método para produzir um produto alimentício ou de bebida que compreende as etapas de: fornecer uma composição de ingredientes que compreende caseínas micelares e proteínas de soro de leite e que tem um ph de 6,1 a 7,1 e uma concentração de 1 a 15%, em peso, de proteínas, e sendo que a composição de ingredientes tem uma razão entre caseína e proteína de soro de leite de 90/10 a 60/40, adicionar de 3 a 25 mm de cátions divalentes livres para fornecer uma concentração de 3 a 8 mm de cátions divalentes livres na composição de ingredientes, homogeneizar a composição de ingredientes, e, subsequentemente, pasteurizar e misturar a composição de ingredientes a uma tem
