High protein, acidified, dairy product, method of producing it, protein powder and use thereof
AssigneeArla Foods Amba
InventorsJannik Ejnar Elverløv-Jakobsen, Allan Eriksen, Thea Fihl, Torben Jensen
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Abstract
The present invention relates to a new method of producing a viscous, high protein, acidified, dairy product. The invention furthermore relates to new high protein acidified dairy product, to new protein powder and uses of the protein powder.
Claims4
A high-protein, acidified dairy product comprising a total amount of protein of in the range of 8-15% w/w, and having a volume weighted mean particle diameter, D[4,3], of at most 100 micron and a viscosity of at least 3500 cP at a shear rate of 50/s, wherein the product is obtained by the method comprising the steps of:
- a) providing a liquid composition having a pH in the range of 5.5-8.0, which comprises
- a total amount of protein of in the range of 8-15% w/w,
- a total amount of micellar casein of in the range of 60-80% w/w based on total protein,
- a total amount of insoluble particles of denatured whey protein in the range of 5-18% w/w total protein, and
- a total amount of non-denatured beta-lactoglobulin (BLG) in the range of 1-15% w/w total protein, and
- b) heating the liquid composition of step a) to a temperature of at least 70 degrees C. for a duration of time sufficient to obtain at least partial microbial reduction, and
- c) subjecting the heat-treated, liquid composition of step b) to at least one acidification step using an acidifying agent, thereby obtaining an acidified dairy composition.
(canceled)
A protein powder suitable for producing a high-protein, acidified dairy product having a viscosity of at least 3500 cP at 5 degrees C. at a shear rate of 50/s, said protein powder having:
- a water content of at most 7% w/w,
- a total amount of protein of at least 50% w/w, and
- a total amount of micellar casein of 60-80% w/w based on the total amount of protein,
- a total amount of insoluble particles of denatured whey protein in the range of 5-18 w/w based on total protein,
- a total amount of non-denatured beta-lactoglobulin (BLG) in the range of 1-15% w/w based on total protein,
- a volume weighted mean particle diameter, D[4,3], of at most 10 micron, and
- a weight ratio between the total amount protein and the sum of calcium and magnesium of at least 36.
Dependencies are inferred from the claim text.