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US 2015/0173387 A1Published application
Use of pectin for improving the sensory properties of acid whey-based preparations
AssigneeDMK Deutsches Milchkontor GmbH
InventorsKatja Borcherding, Matthias Hoch
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Abstract
The use of pectin is proposed for improving, upgrading and enhancing the sensory properties of acid whey-based preparations.
Claims13
An acid whey composition comprising:
- (a) 50 to 99.9 wt. % acid whey,
- (b) 0.3 to 70.0 wt. % milk products, selected from the group consisting of yoghurt, fermented milk, crème fraîche, sour cream, cultured cream, kefir (kefir mild)
- (c) 0.005 to 3.5 wt. % stabilizer,
- (d) 0.1 to 15 wt. % sugar and and/or sugar substitutes and/or sweeteners,
- (e) 0 to 3.0 wt. % egg yolk,
- wherein the sum of components (a) to (e) comes to 100 wt. %.
3 more elements
A method for improving the taste perception of an acid whey-based preparation by adding a working amount of pectin, in order to improve the taste notes sweet, salty, umami and/or sour compared to a product that does not contain pectin.
Dependencies are inferred from the claim text.