Milk-protein based meat substitute
AssigneeDairy Protein Cooperation Food B.V.
InventorBas Willem Maarten LAVRIJSEN
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Abstract
Disclosed is a process for the preparation of a fibrous structure, suitable as a meat replacement. The fibrous structure is formed from a milk-based liquid by precipitation of a hydrocolloid with a divalent salt such as calcium chloride. The milk-based fluid is a retentate from microfiltration.
Claims15
A process for the preparation of a fibrous composition comprising:
- (i) providing a casein-containing milk-based liquid;
- (ii) subjecting said liquid to a calcium ions-binding treatment, thereby forming a free calcium ions-depleted liquid;
- (iii) adding to the free calcium ions-depleted liquid a hydrocolloid capable of precipitating with metal cations, thereby forming a fibre-generation liquid mass;
- (iv) contacting the fibre-generation liquid mass with an aqueous solution comprising at least divalent metal cations so as to form fibres, wherein the casein-containing milk-based liquid is a micellar casein concentrate.
A process according to any one of the preceding claims, wherein the hydrocolloid is an alginate.
A process according to any one of the preceding claims, wherein the at least divalent metal cations are calcium ions.
A process according to any one of the preceding claims wherein the calcium ions-binding treatment comprises adding an emulsifying salt, such as a phosphate.
A process according to any one of the preceding claims, wherein the calcium ions-binding treatment comprises increasing the temperature of the casein-containing milk-based liquid to at least 60° C., thereby enabling native milk phosphate to capture free calcium ions.
Dependencies are inferred from the claim text.