Dairy analogues comprising beta-lactoglobulin
AssigneeRe-Milk Ltd
InventorsOri Cohavi, Liam Sharon, Matanel Tassa
Life of this patent
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Abstract
The present invention provides transgenic yeast microorganisms useful for production of high amounts of recombinant beta-lactoglobulin (BLG), and isolates of the BLG obtained from the transgenic yeasts. The invention further provides dairy analogue food products comprising BLG, such as recombinant BLG, as the main milk protein, and methods for producing such dairy analogue food products.
Claims19
1-5. (canceled)
A method of preparing a dairy analogue food product comprising a coagulated beta lactoglobulin B (BLG), the method comprising:
- (i) pasteurizing a composition comprising a BLG protein, wherein the composition is substantially devoid of coagulation minerals;
- (ii) optionally, cooling down the composition of step (i);
- and
- (iii) adding a coagulation mineral salt to the composition of step (ii) or to the composition of step (i), if step (ii) is absent, thereby coagulating the BLG protein,
- wherein BLG constitutes at least 51 wt % of the total milk-protein content of the dairy analogue food product, and
- wherein the dairy analogue food product comprises at least about 0.75 wt % BLG.
11-13. (canceled)
A method of preparing a dairy analogue food product comprising a coagulated BLG protein, the method comprising:
- (i) pasteurizing a composition comprising a BLG protein, wherein the composition is substantially devoid of coagulation minerals;
- (ii) optionally, cooling down the composition of step (i);
- and
- (iii) acidifying the composition of step (ii) or of step (i), if step (ii) is absent, thereby coagulating the BLG protein;
- wherein BLG constitutes at least 51 wt % of the total milk-protein content of the dairy analogue food product, and
- wherein the dairy analogue food product comprises at least about 2 wt % BLG.
16-26. (canceled)
A cream cheese analogue, comprising:
- (i) from about 3 to about 10 wt % BLG;
- (ii) from about 1 to about 5 wt % of a sugar;
- (iii) from about 0 to about 5 wt % of a stabilizer;
- (iv) from about 15 to about 35 wt % of a lipid;
- (v) from about 0.01 to about 3 wt % of a coagulation mineral;
- (vi) optionally, from about 0.5 to about 1.5 wt % of a flavoring salt;
- (vii) optionally, from about 0.08 to about 0.5 wt % of a coagulation mineral chelator;
- and
- (viii) water up to 100 wt %;
- wherein BLG constitutes at least 51 wt % of the total milk-protein content of the cream cheese analogue.
31-39. (canceled)
A yogurt analogue, comprising:
- (i) from about 2 to about 8 wt % BLG;
- (ii) optionally, from about 0.08 to about 0.5 wt % of a coagulation mineral chelator;
- (iii) from about 2 to about 15 wt % of a sugar;
- (iv) from about 0.05 to about 0.3 wt % of a stabilizer;
- (v) from about 1 to about 6 wt % of a lipid;
- (vi) from about 0.01 to about 0.15 wt % of a coagulation mineral;
- and
- (vii) water up to 100 wt %,
- wherein BLG constitutes at least 51 wt % of the total milk-protein content of the yogurt analog.
43-49. (canceled)
Dependencies are inferred from the claim text.