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US 2024/0225046 A9Published application
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 casein-based liquid by precipitation of a hydrocolloid with a divalent salt such as calcium chloride. Free calcium ions in the milk-based liquid are captured by native milk-salts.
Claims20
A process for the preparation of a fibrous composition, the process comprising
- (i) providing a casein-containing milk-based liquid;
- (ii) subjecting said liquid to a treatment step to capture free calcium ions present in said fluid, thereby obtaining a calcium ions-depleted casein liquid;
- (iii) adding a hydrocolloid capable of precipitating with divalent or polyvalent metal cations to the calcium ions-depleted casein liquid, with mixing and homogenizing so as to obtain a homogenous fibre-generation liquid mass;
- (iv), contacting the fibre-generation liquid mass with an aqueous solution comprising divalent or polyvalent metal cations, thereby forming fibres;
- wherein said treatment step comprises increasing the temperature of said liquid to at least 60° C., thereby enabling native milk phosphate to capture free calcium ions.
2 more elements
15-17. (canceled)
Dependencies are inferred from the claim text.