BURLING HANS,MADSEN JOHN CHARLES,FREDERIKSEN HENRIK K.
申请号：
SI200431916
公开号：
SI1677613T1
申请日:
2004.10.29
申请国别(地区):
SI
年份:
2012
代理人:
摘要：
The present invention relates to methods for producing low fat spread emulsions stabilised with dairy proteins. The water phase is stabilised 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 stabilising food ingredient.
