Cold gellable recombinant beta-lactoglobulin and associated food applications
OwnerArnaud MIMOUNI, Kelly MULDER +2inventors
InventorsArnaud MIMOUNI, Kelly MULDER, Helene BRIAND, Lena PIOLA
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Abstract
The present invention relates to a method for the preparation of a cold-gellable rBLG (recombinant β-lactoglobulin), a cold-gellable rBLG obtained from said process and a composition thereof, and the use of such cold-gellable rBLG for making animal and non-animal dairy products.
Claims15
A method for the preparation of cold-gellable recombinant β-lactoglobulin (rBLG) comprising the steps of:
- a) providing an aqueous solution of rBLG comprising from 3 to 15% w/w rBLG, and a pH comprised between 5 and 8, and
- b) heating the solution at a temperature from 65 to 95° C., for 1 to 30 minutes, to obtain the cold-gellable rBLG,
- the percentage being expressed in weight in relation to the total weight of the aqueous solution.
A dry cold-gellable rBLG composition comprising 45-95% w/w cold-gellable rBLG and at least one polysaccharide.
An aqueous solution of cold-gellable rBLG, wherein the solution comprises from 3 to 15% w/w cold-gellable rBLG, 0.1 to 5% w/w polysaccharide and water, the percentage being expressed in relation to the total weight of the aqueous solution.
(canceled)
Dependencies are inferred from the claim text.