Product and process for its preparation
AssigneeValio Ltd.
InventorsPäivi Myllärinen, Kirsi Rajakari
Life of this patent
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Abstract
The invention relates to a low-energy, low-fat or fat-free, high-protein soured or unsoured product prepared by means of a crosslinking enzyme, and to a process for the preparation thereof.
Claims19
A process for the preparation of a milk protein fraction containing product, wherein the process comprises the following steps
- using a milk protein fraction having a protein content in the range of 65 to 95%, fat content less than 10% and carbohydrate content less than 15% of the dry matter,
- optionally evaporating, condensing and/or enzyme-treating the milk protein fraction with lactase,
- optionally heat-treating and/or microfiltering,
- modifying the protein of the milk protein fraction with a cross-linking enzyme,
- adding at least one mineral, sweetener and/or fibre, when necessary,
- adding flavouring agents, if desired, and/or
- optionally further-treating and/or packaging the obtained product.
An unsoured or soured milk protein fraction containing product, which contains more than 40% protein, less than 10% fat and less than 15% carbohydrate of the dry matter.
A method for the preparation of a low-energy, optionally protein-supplemented soured or unsoured product utilizing a milk protein fraction, having a protein content of 65 to 95%, fat content of less than 10% and carbohydrate content of less than 15% of the dry matter, as the starting material.
Dependencies are inferred from the claim text.