Composition comprising casein fibrils

Composition comprising casein fibrils obtainable by

• a) preparing an aqueous mixture comprising micellar casein, the pH of the aqueous mixture is between 5.0 and 9.0, the micellar casein is present at a level of between 0.5 and 10 wt. % in the aqueous mixture and the mixture contains less than 5 wt. % fat;
• b) pressurizing the aqueous mixture at a pressure of more than 200 MPa absolute;
• c) cooling the aqueous mixture to a temperature below its freezing point measured at atmospheric pressure while the pressure is kept above 200 MPa absolute;
• d) releasing the pressure to a level below 0.2 MPa absolute while the temperature is kept below the aqueous mixture's freezing point measured at atmospheric pressure;
• and
• e) increasing the temperature of the aqueous mixture to above its freezing point measured at atmospheric pressure.

A method for modifying the texture of a food product comprising adding to the food product a composition comprising casein fibrils obtainable by preparing an aqueous mixture comprising micellar casein, the pH of the aqueous mixture is between 5.0 and 9.0, the micellar casein is present at a level of between 0.5 and 10 wt. % in the aqueous mixture and the mixture contains less than 5 wt. % fat;

• pressurizing the aqueous mixture at a pressure of more than 200 MPa absolute;
• cooling the aqueous mixture to a temperature below its freezing point measured at atmospheric pressure while the pressure is kept above 200 MPa absolute;
• releasing the pressure to a level below 0.2 MPa absolute while the temperature is kept below the aqueous mixture's freezing point measured at atmospheric pressure;
• and increasing the temperature of the aqueous mixture to above its freezing point measured at atmospheric pressure.