Alternative milk formulations and methods for decreasing sulfuric smell during milk heat treatment
AssigneeRe-Milk Ltd
InventorsAlon ROMANO, Ram URITSKI
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Abstract
The present disclosure is directed to methods for preventing or decreasing volatile sulfur compounds (VSCs) levels in alternative milk products following heat treatment. The disclosure further provides a stable milk alternative product.
Claims43
A stable milk alternative composition, comprising:
- (i) at least one milk protein;
- (ii) at least one additive selected from the group consisting of:
- a mineral chelator, a mineral, a texturizer and an emulsifier;
- (iii) at least one saccharide;
- (iv) at least one fat;
- and
- (v) water;
- wherein the stable milk alternative composition is devoid of animal-derived substances, and
- wherein the stable milk alternative composition has a comparable sulfur smell profile to animal milk, or
- wherein the stable milk alternative composition is devoid of micellar casein.
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The stable milk alternative composition of claim which has foam stability in the range of 90% to 99%.
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A method for obtaining a heat-treated edible aqueous composition, the method comprising:
- (a) providing an edible aqueous composition which comprises at least one milk protein;
- (b) providing hydrogen peroxide;
- (c) providing cystine;
- (d) contacting the edible aqueous composition with the hydrogen peroxide and the cystine to form a mixture;
- and
- (e) maintaining the mixture at a temperature of at least 60° C. for a time period of at least 1 second;
- thereby obtaining a heat-treated edible aqueous composition.
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Dependencies are inferred from the claim text.