Loading patent…
AssigneeSociete des Produits Nestle S.A.
InventorsChristophe Joseph Etienne Schmitt, Giulia Marchesini, Sandra Catharina Wilde, Eric Stanislas Kolodziejczyk, Coline Philip
Estimating the term…
The invention relates to a method of producing a food or beverage product, comprising the steps of: providing an ingredient composition comprising micellar caseins, whey protein and plant protein having a pH of 5.9-7.1, preferably 6.2-6.8, and having a concentration of 1 to 15 wt. % of total proteins, and wherein the composition has a micellar casein to whey protein ratio of, 90/10 to 60/40 and a micellar caseins and whey protein to plant protein ratio of 80/20 to 20/80, adding divalent cations to provide a concentration of 2.0-10 mM free divalent cations in the ingredient composition and subsequently heat treating the ingredient composition to form agglomerated proteins comprising micellar casein, whey protein and plant proteins, the agglomerates having a size of 5 to 50 microns as measured by D(4,3) mean diameter as measured by laser diffraction. The invention also relates to a product obtained by this method.
A method of producing a food or beverage product, comprising the steps of:
A food or beverage product comprising aggregated proteins comprising micellar casein, whey and plant protein aggregates, wherein the product has a pH of 5.9-7.1, and having a concentration of 1 to 15 wt. % of total proteins, and wherein the composition has a micellar casein to whey protein ratio of, 90/10 to 60/40 and a micellar caseins and whey protein to plant protein ratio of 80/20 to 20/80, a concentration of 2.0-10 mM free divalent cations in the ingredient composition, agglomerated proteins comprising casein, whey protein and plant proteins, the agglomerates having a size of 5 to 50 microns as measured by D(4,3) mean diameter as measured by as measured by laser diffraction.
Dependencies are inferred from the claim text.